A variation on the bishop, the negus is a spiced wine lengthened with the addition of water. The Dead Rabbit’s version, the Excellent Negus—an adaption from the 1869 book, Cooling Cups and Dainty Drinks—gets its kick from sherry and cognac sweetened with vanilla syrup and balanced with lemon and nutmeg. Less concentrated than the bishop, the negus is best enjoyed when served in a wine glass.
- 6 ounces Excellent Negus mix (see Editor's Note)
Garnish: freshly grated nutmeg, lemon peel, orange peel
- Warm the Excellent Negus mix in a small saucepan and pour into a wine glass.
- Garnish with freshly grated nutmeg.
- Twist the lemon peel over the glass to express the oils, then discard the peel. Do the same with the orange peel.
Excellent Negus Mix:
1/2 ounce vanilla syrup
4 ounces water
1/4 cup superfine sugar
2 ounces fresh lemon juice
7 ounces oloroso sherry
2 ounces cognac
1 teaspoon grated nutmeg
Combine all ingredients in a 16-ounce jar. Allow to macerate for three days, then strain through a chinois into a fresh container. Due to the alcohol content, this mix should last indefinitely at room temperature.