Negus (drink)

Negus (drink)

Negus is a warm, often spiced, wine-based beverage that was popular in England during the 18th and 19th centuries. The drink is named after its creator, Colonel Francis Negus, a British military officer. It is traditionally served at festive occasions, particularly during the winter months.

History

Colonel Francis Negus is credited with the invention of the drink in the early 18th century. He reportedly concocted the beverage to serve to his guests at a party, and it quickly gained popularity. The drink became a staple at British social gatherings and was often served at balls, parties, and other festive events.

Preparation

Negus is typically made with port wine, although other types of wine can also be used. The wine is heated and mixed with sugar, lemon, and spices such as nutmeg or cinnamon. The exact recipe can vary, with some versions including additional ingredients like brandy or orange peel.

Cultural Significance

Negus has a significant place in British cultural history. It is mentioned in several works of literature from the 18th and 19th centuries, including novels by Charles Dickens and Jane Austen. The drink is also associated with traditional British Christmas celebrations.

Modern Usage

While Negus is less commonly consumed today, it is still occasionally served at traditional British events and celebrations. Some modern bartenders and mixologists have also begun to experiment with Negus, creating updated versions of the classic drink.

See Also

• Mulled Wine
• Punch (drink)
• Hot Toddy

References

• The Oxford Companion to Wine. Oxford University Press, 2015.
• The Art of Drink: Negus, Nog, and Nectar. University of California Press, 2008.

External Links

• BBC Food - Negus Recipe
• Historic UK - The History of Negus