The Negus Strainer: A Glimpse into Georgian Drinking Culture

This rare, small-sized Negus strainer dates back to the latter part of the 1700s, a time when Negus was a widely enjoyed warm beverage.

Negus originated in the early 18th century, named after Colonel Francis Negus, who is credited with its invention. The drink was a favourite at social gatherings, formal events, and even children’s parties, where a diluted version was often served.

What is Negus?

Negus was typically made from:

• Wine, port, or sherry

• Lemon juice

• Sugar

• Spices such as nutmeg, cloves, and cinnamon

It was served warm, similar to mulled wine, making it especially popular during colder months.

Why Was a Negus Strainer Needed?

Because Negus was infused with citrus peels, spices, and other ingredients, it left behind residue that could affect the clarity of the drink. A Negus strainer—usually crafted from silver or fine mesh, occasionally —was used to remove these solids.

The drink would be prepared in a large punch bowl and strained as it was ladled into cups, ensuring a smooth, clear liquid for serving.

Though Negus has faded from modern drinking culture, it remains an interesting part of Georgian and Victorian history—a testament to the elegance and refinement of historical beverages.