fustian

1. (figuratively) Inflated, pompous, or pretentious speech or writing; bombast; also (archaic), incoherent or unintelligible speech or writing; gibberish, nonsense.Examples: "Wag[ner]. Vilaine, call me Maiſter Wagner, and let thy left eye be diametarily fixt vpon my right heele, with quaſi veſtigias nostras inſistere [as if to follow in our footsteps]. / Clo[wn]: God forgiue me, he ſpeakes Dutch fuſtian: / well, Ile folow him, Ile ſerue him, thats flat."; "Monſieur Orenge, yond' Gallants obſerues vs; pr'y thee let's talke Fuſtian a little and gull 'hem: make 'hem beleeue vve are great Schollers."; "If hee can havvke & hunt, ride a horſe, play at cards and dice, ſvvagger, drinke, ſvveare, take Tobacco vvith a grace, ſing, dance, vveare his cloathes in faſhion, court and pleaſe his miſtris, talke bigge fuſtian, inſult, ſcorne, contemne others and vſe a litle mimicall and apiſh complement aboue the reſt, he is a compleat, (Egregiam verò laudem) a vvell-qualified Gentleman, theſe are moſt of their imployments, this their greateſt cõmendation."Synonyms: aureation, bombard phrase, grandiloquence, magniloquence, purple prosefigurativelyuncountableusually

2. (alcoholic beverages, archaic) Chiefly in rum fustian: a hot drink made of a mixture of alcoholic beverages (as beer, gin, and sherry or white wine) with egg yolk, lemon, and spices.Examples: "RUMFUSTIAN. The yolks of twelve eggs, one quart of strong beer, one bottle of white wine, half a pint of gin, a grated nutmeg, the juice from the peeling of a lemon, a small quantity of cinnamon, and sufficient sugar to sweeten it;[…]"; "Rum Fustian is a "night-cap" made precisely in the same way as the preceding [egg-posset or egg-flip], with the yolks of twelve eggs, a quart of strong home-brewed beer, a bottle of white wine, half-a-pint of gin, a grated nutmeg, the juice from the peel of a lemon, a small quantity of cinnamon, and sugar sufficient to sweeten it."; "Rum fustian [i]s prepared at Oxford as follows: whisk up to a froth the yolks of six eggs and add them to a pint of gin and a quart of strong beer; boil up a bottle of sherry in a sauce-pan, with a stick of cinnamon or nutmeg grated, a dozen large lumps of sugar, and the rind of a lemon peeled very thin; when the wine boils, it is poured upon the beer and gin and drank hot."archaicuncountableusually