Negus - cooking recipe

Ingredients

2 ounces port wine
1 ounce bordeaux wine (Claret)
1 ounce Burgundy wine
1 teaspoon brandy
2 ounces water
1 lemon, thinly sliced in rings
1/8 teaspoon nutmeg, freshly grated
1 teaspoon sugar

Preparation

Gently heat all the ingredients in a small saucepan.
Strain into a heat-proof goblet when hot.