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Gin Sangaree (Sangre)
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Gin Sangaree (Sangre)
Serve in a Flute glass
| 2 oz | Hayman's Old Tom Gin |
| 1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1 oz | Cockburn's Tawny Eyes Port |
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.
Allergens:
Recipe contains the following allergens:
- Tawny port - Sulphur Dioxide/Sulphites
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".
Alcohol content:
- 1.6 standard drinks
- 23.03% alc./vol. (23.03° proof)
- 22.5 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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