Mulled Claret

Drinking Cups and Their Customs by Henry Porter and George Roberts (1869, p.50) — Drinking Cups 1869

1. Heat claret with sugar and cinnamon; add a small quantity of brandy if preferred.

Drinks a La Mode by Mrs de Salis (1891, p.29) — Drinks a La Mode 1891

1. Boil spice in water with sugar until syrupy, add claret and heat without boiling, then serve with a lemon slice floating in it.

Garnish: Lemon slice

The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.20)

1. Put the ingredients in a dish, bring them to a boil, and boil for 2 minutes while stirring.
2. Strain into a large bar glass and serve hot.

This is a useful hot-wine checkpoint because Sheridan keeps the explicit boiling-and-straining method visible.

The drink's identity depends on pan heating rather than direct glass mixing.

Jack's Manual by J. A. Grohusko (1910, p.67)

1. Build the sugar, spices, lemon juice, bitters, and claret in a large bar glass.
2. Heat a poker red hot and place it in the liquid until it boils, then strain and serve hot.

Ice: None

The source explicitly uses a heated poker to boil the drink.

The Buffet Blue Book by John H. Considine (1912, p.42)

1. Build the sugar, cloves, cinnamon, allspice, lemon juice, and claret in a large bar glass.
2. Heat until it boils, strain, then stick a red-hot poker into the liquid and serve hot.

Ice: None

The red-hot poker finish is central to the identity.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.42)

1. Place all the ingredients in a dish, bring to a boil, boil for two minutes while stirring, strain into a hot glass, grate nutmeg on top, and serve.