Mulled Claret Wine Eggs vintage cocktail recipe

Mulled Claret Wine Eggs Recipe

The Mulled Claret Wine Eggs is a vintage mulled drink recipe from Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882. The original wording is preserved here beside a modernized version for easier mixing.

Recipe details

Drink family: Mulled Drinks
Main ingredients: Wine Drinks Claret Drinks Egg Drinks
Source: Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882

Original Recipe

Use large bar glass. 1½ tablespoonsful of sugar, the juice of half a small lemon, a few cloves, ½ teaspoonful of ground cinnamon, 2 wine glasses of Claret. Pour into a pan and keep it over the fire until boiled. Beat the yolks of 2 eggs to a batter, put them in a hot water glass and pour the hot wine over them. Stir well, grate nutmeg over the drink, and serve.

Modern Recipe

Ingredients

1½ tablespoons (22.5 ml) sugar
Juice of ½ small lemon
A few cloves
½ teaspoon (2.5 ml) ground cinnamon
6 oz (180 ml) Claret wine
2 egg yolks
Nutmeg (grated)

Instructions

Heat the sugar, lemon juice, cloves, cinnamon, and Claret wine in a pan until it boils. Beat the egg yolks in a hot glass and pour the hot wine over them. Stir well, grate nutmeg on top, and serve.