Jerry Thomas' Bartender's Guide

Porteree.
(Use large bar-glass.)
This is the same as the Porter Sangaree.

Port Wine Negus.
(Use small bar-glass.)
Take 1 wine-glass of Port wine.
1 tea-spoonful of sugar.

Fill tumbler one-third full with hot water, and grate a little nutmeg on top before serving.

Port Wine Negus.
(General rule for preparing a quantity.)
To every pint of Port wine allow:
1 quart of boiling water.
¼ of a pound of loaf-sugar.
1 lemon.
Grated nutmeg to taste.

Put the wine into a jug, rub some lumps of sugar (equal to one-quarter of a pound) on the lemon rind until all the yellow part of the skin is absorbed, then squeeze the juice and strain it. Add the sugar and lemon-juice to the Port wine, with the grated nutmeg; pour over it the boiling water, cover the jug, and when the beverage has cooled a little, it will be fit for use.

Negus may also be made of Sherry, or any other
sweet wine, but it is more usually made of Port.
This is an English beverage and derives its name
from Colonel Negus, who is said to have invented it.

Soda Negus.
(About one quart.)
Take 1 pint of Port wine.
8 lumps of white loaf sugar.
6 cloves.

Grated nutmeg sufficient to fill a small teaspoon. Put the above ingredients into a thoroughly clean sauce pan, warm and stir them well, but do not suffer the mixture to boil. Pour it into a pitcher or bowl, and upon the warm wine decant a bottle of plain soda-water. This makes a delicious effervescing drink.