Mulled Sherry Recipe
The Mulled Sherry 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 ½ lemon, a few cloves, a little ground cinnamon. Fill up the glass with Sherry Wine, then pour it into a pan and keep it on the fire until it boils. Then pour it through a strainer into a hot water glass, grate nutmeg on top and serve.
Modern Recipe
Ingredients
- 1½ tablespoons (22.5 ml) sugar
- Juice of ½ lemon
- A few cloves
- A pinch of ground cinnamon
- 6 oz (180 ml) Sherry wine
- Nutmeg (grated)
Instructions
Mix sugar, lemon juice, cloves, and cinnamon in a glass. Pour in Sherry, transfer to a pan, and heat until it boils. Strain into a hot water glass, grate nutmeg on top, and serve.
