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1940s Mulled Claret

5 oz Claret
1 dash bitters
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 lemon
1 lump sugar

Combine ground cinnamon and nutmeg. Add sugar and squeeze juice of lemon. Add bitters and Claret. Heat poker red ht and hold in liquid until boiling.

From the bookOld Mr. Boston DeLuxe Official Bartender's Guide, compiled and edited by Leo Cotton (Ben Burke, Inc., 1941).