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.
Source: Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882 . Original wording preserved.
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.
