This drink was created by colonel Francis Negus in the early eighteenth 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.'
50 ml Port (2 fl oz) 25 ml Claret (1 fl oz) 25 ml Burgundy (1 fl oz) 1 Teaspoon Brandy 50 ml Water (2 fl oz) 1/2 Lemon, thinly sliced in rings small pinch Grated nutmeg 1 Heaped tsp Sugar
Makes 1 glass
Gently heat all the ingredients in a small saucepan.