Garnish:
Dust with freshly grated nutmeg
How to make:
SHAKE gin and sugar with ice and strain into chilled glass. Lastly POUR the port wine which will sink through drink and mix, leaving a thin clear layer at the top.
| 2 fl oz | Old Tom gin |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
| 1 fl oz | Tawny port (10 year old) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Either drink through the layers or stir before consuming. Fabulously old-school in style, this sweetened port and old tom gin drink resembles chilled mulled wine.
History:
The Sangaree takes its name from the Spanish word for blood, Sangre. The drink's origins date back to the early 1700s and it first appears in writing in a 1736 issue of the British Gentleman's Magazine, "... a punch seller in the Strand had devised a new punch made of strong Madeira wine and called Sangre".
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