Gin Sangaree (Sangre)

History

One of six Sangaree recipes in Jerry Thomas' seminal 1862 The Bar-Tender's Guide; the others: Port Wine Sangaree, Sherry Sangaree, Brandy Sangaree, Ale Sangaree, Porter Sangaree.

128. Gin Sangaree.
(Use small bar glass.)
The gin sangaree is made with the same ingredients as he gin toddy (see No. 134), omitting the nutmeg. Fill wo-thirds full of ice, and dash about a teaspoon of port wine, so that it will float on the top.
[missing 't's are as per Thomas' original text, as is misnumbering of the Gin Toddy.]

135. Gin Toddy.
(Use small bar glass.)
1 teaspoon of sugar.
½ wine glass of water.
1 do. gin.
1 small lump of ice.
Stir with a spoon.

Jerry Thomas, The Bar-Tender's Guide, 1862

Also, one of six Sangaree recipes in the 1896 book Drinks of All Kinds For All Seasons by Frederick and Seymour Davies.

Gin Sangaree.
Into a small tumbler put one teaspoon of icing sugar, one wineglass of gin, and half a wineglass of water; fill two-thirds with shaved ice, dash with port, and dust with nutmeg.

Frederick and Seymour Davies, Drinks of All Kinds For All Seasons, 1896