Hot Locomotive

The Police Gazette Bartenders Guide by Richard K. Fox (1888, p.32) — 1888 Single Glass

1. Mix the egg yolk, sugar, and honey together thoroughly.
2. Add the curacoa and one and a half wine-glasses of boiled Burgundy or claret and mix thoroughly.
3. Place a thin slice of lemon on top, sprinkle with cinnamon, and serve.

Garnish: Thin lemon slice and cinnamon

Summary

A rich hot wine restorative that sits between mulled cup, restorative, and dessert service.

This is useful because it preserves a small-glass hot wine branch that is richer and more yolk-bound than ordinary negus or mulled wine.

The key historical move is combining yolk, honey, and boiling wine without curdling the mixture.

Compared with Port Wine Negus, this is denser, richer, and more restorative in structure.

The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.48)

1. Mix the yolk, sugar, honey, and Curacoa well together.
2. Pour in the boiled Burgundy or claret, place a thin slice of lemon on top, sprinkle with cinnamon, and serve.

Garnish: Thin lemon slice and cinnamon.

This is a useful hot restorative checkpoint because it preserves a yolk-and-honey wine service that sits outside the better-known mulled claret line.

Sheridan treats the hot wine addition as a finishing act over the prepared yolk base.

The Complete Buffet Guide by V. B. Lewis (1903, p.50) — V. B. Lewis 1903

1. Mix the egg yolk, powdered sugar, and honey thoroughly together.
2. Add the Curacoa and the boiled Burgundy or claret and mix thoroughly.
3. Place a thin slice of lemon on top, sprinkle with cinnamon, and serve hot.

Garnish: Thin lemon slice and cinnamon

Nose

Warm wine, orange liqueur, lemon, and spice lead the aroma.

Palate

The drink sits between mulled cup, restorative, and dessert service, with egg yolk and honey rounding the hot wine rather than merely seasoning it.

Finish

The finish is warm, gently spiced, and vinous.

Summary

A rich hot wine restorative from the borderland between mulled service and after-dinner comfort drinks.

Bartenders' Manual by Bartenders Association of America (1913, p.30)

1. Mix the yolk, sugar, and honey well, then combine with curacoa and the boiled wine. Finish with lemon and cinnamon.

Garnish: Lemon slice and cinnamon

Der perfekte Mixer by Martin Heile (1950, p.59) — Martin Heile 1950

1. Build hot in a handled mug and serve with lemon and cinnamon.

Garnish: Lemon slice and cinnamon