Negus is a drink made of wine, often port, mixed with hot water, oranges or lemons, spices and sugar.

Discover how to make a Negus (Hot) using Tawny port, Lemon juice, Sugar syrup (2:1) and Boiling water with easy to follow steps

Nov 6, 2007 · The need for Negus only strikes us when we're feeling particularly Dickensian -- Dickensian, that is, in the sense of crackling fires with plump, eccentric fellows smoking pipes in front of them...

Mar 7, 2022 · Negus, a hot cocktail bearing striking similarity to mulled wine, was brought into existence in the 1700s by English Colonel Francis Negus.

Dec 24, 2023 · Into the mid-19th century, negus settled down as a drink to be enjoyed by everyone, the wine most often used now being port (a drink which had been made popular since the Napoleonic Wars). It is mentioned in Charles Dickens’s A Christmas Carol (1843).

Impress your guests with this easy-to-make Negus recipe today! Indulge in the rich, warming flavors of Negus, the classic winter drink that's perfect for any occasion. Our recipe features the finest Port Wine Tawny Grant Burge, Red Wine, Brandy, …

"This drink was created by colonel Francis Negus in the early 18th century. Jerry Thomas remarked in his book "How to Mix Drinks," published in 1862, that it is "A most refreshing and elegant beverage, particularly for those who do not take punch or grog after supper."

Aug 20, 2004 · Stir in the sugar, lemon juice, grated lemon rind, cinnamon, nutmeg, and cloves. Let the mixture stand in a warm place for about 15 minutes. Pour boiling water into the warm...

Our recipe for negus harkens to the days before non-importation, full of lemon, sugar, and wine. Serve this scrumptious drink immediately; it’s not nearly as good cold. INGREDIENTS: To every pint of port wine allow 1 quart of boiling water, ¼ lb. of sugar, 1 lemon, grated nutmeg to taste.

Nov 27, 2024 · Negus is a delightful warm cocktail that brings together the rich flavors of red wine, spices, and citrus. This classic drink has been warming hearts since the 18th century, making it a staple during colder months and festive gatherings.