New and Improved Bartenders' Manual by Harry Johnson (1900, p.203) — Harry Johnson 1900
| 1 tbsp | sugar — sugar | base |
| 2 wine-glass | claret — claret wine | other |
| 1 tsp | Clove and cinnamon — cloves and cinnamon mixed | other |
| 2 whole | egg yolk — egg yolks | other |
| nutmeg — nutmeg | other | |
| sugar — white sugar | sweetener |
- Add the sugar, mixed cloves and cinnamon, and claret to a dish over the fire and bring it to the boil.
- Beat the fresh egg yolks to a batter with a little white sugar.
- Pour the hot wine over the eggs, stirring continually while doing so.
- Grate nutmeg on top and serve.
Garnish: Nutmeg
- Nose
- Hot wine and winter spice dominate the aroma, with the egg yolk contributing richness rather than obvious scent.
- Palate
- This is a warm wine restorative, softer and richer than plain mulled wine because the egg rounds the edges and thickens the body.
- Finish
- The finish is warm, spiced, and wine-deep.
- Summary
- A hot claret-and-egg restorative that bridges mulled wine, nogg, and flip logics.
Johnson's warning not to stir the eggs into the wine but to pour the wine over them is historically revealing. It shows the drink as a technical hot-service preparation rather than a vague household warmer.
Order matters here. The egg is protected by technique, and the drink depends on careful tempering rather than brute mixing.