Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.27) — Hot
| claret — Used to fill the glass after the sweetened hot-water base. | base | |
| water — boiling water | dilution | |
| 1 slice | lemon slice — slice of lemon | garnish |
| 2 cube | sugar | sweetener |
- Dissolve two cubes of sugar in a hot-water glass half full of boiling water.
- Fill with claret, add a slice of lemon, grate nutmeg, and serve.
Garnish: Lemon slice and grated nutmeg
This is useful because it preserves plain hot wine service alongside the more elaborate mulled and negus branches.
The service is simple but distinct: sweetened hot-water base, then wine, citrus, and spice.