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." --Brittania.com

Ingredients

1 serv.

port wine↗2 ounces
bordeaux wine (Claret)↗1 ounce
Burgundy wine↗1 ounce
brandy↗1 teaspoon
water↗2 ounces
lemon↗1
thinly sliced in rings
nutmeg↗1⁄8 teaspoon
freshly grated
sugar↗1 teaspoon

Step-by-step instructions

1
Gently heat all the ingredients in a small saucepan.
2
Strain into a heat-proof goblet when hot.

Source: food.com

Original recipe ↗

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