Gin Sangaree (Sangre)

Difford's Guide
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Serve in a

Flute glass

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 Portobello Old Tom
1/4 fl oz Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)
1 fl oz Tawny port (10 year old)
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Read about cocktail measures and measuring.

Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

More than twenty years in the making, our monster 2kg, 52mm (2 inch) thick hardback cocktail book includes 3,000 recipes (in both ml and ounces) all accompanied

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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".

Nutrition:

There are approximately 197 calories in one serving of Gin Sangaree (Sangre).

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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

More than twenty years in the making, our monster 2kg, 52mm (2 inch) thick hardback cocktail book includes 3,000 recipes (in both ml and ounces) all accompanied

Buy it here
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