Negus Punch

The term "Negus" is archaic and refers to Ethiopian royalty back at a time in Europe when Ethiopia represented the exotic. And you can see why this royal hot punch is equated with the "Orient" with its use of cinnamon, clove, allspice and nutmeg. It is certainly a treat fit for a king.

The recipe in the New York Bartender's Guide circa 1997 serves 10 to 12, but this is not an especially strong punch and really just extends a single bottle of ruby port into hot water diluted portions. Much better is the mix of spices and the presentation of making the punch in a pitcher as the directions state.

You can, of course make a single serving following a scaled down version of the recipe. Do this with 4 oz. of port, 2 cloves, one lemon twist, 1/2 allspice grated, 1 cinnamon stick and more sugar than you think. Keep the water portion under half a cup.

• 1 bottle ruby port
• zest of one whole lemon
• 1/2 oz. lemon juice
• 8 sugar cubes
• 1 whole crushed nutmeg
• 7 whole cloves
• 1/2 tsp. ground allspice
• boiling water 

Put lemon zest, spices and sugar in a large pitcher. Add enough boiling water to dissolve the sugar while stirring. Add the port and stir well, you may wish to keep the mixture warm to allow for the spices to mull. Just before serving add 2 cups of boiling water. Serve in heat-resistant punch mugs or coffee mugs.

Locomotive

The Locomotive is an old world hot cocktail in the style of English mulled wine or the Rumfustian, which is a hot dark beer and egg drink with a similar texture. This drink is really savory with a rich red wine like a Zinfandel. The heated egg adds a thickness that the liqueurs and cinnamon seem to cling to. I wanted to show that the lemon slice, if it remains on the surface keeps the cinnamon close to the drinker's nose, which is a great effect when sipping this hot holiday-style mulled wine.

This drink was the perfect opportunity to showcase Luxardo spirits, which are of better quality than those bargain liqueurs. Here are the maraschino cherry and triple sec.

• 6 oz. dry red wine
• 1/2 oz. maraschino liqueur (Luxardo used)
• 1/2 oz. triple sec
• 1/2 oz. honey
• whole egg
• lemon slice
• powdered cinnamon

Warm red wine, liqueurs and honey in a saucepan over medium heat. Stir until the honey dissolves, but do not boil. In a separate container, beat the egg and add it to the heated mixture stirring quickly for about a minute. Pour into a warm coffee mug, add the lemon slice on top and sprinkle it with cinnamon.