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 (rich) 2 sugar to 1 water
1 fl oz Tawny port (10 year old)
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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

Twenty years in the making, this 2kg hardback is the most comprehensive cocktail book we have ever produced with 3,000 recipes all accompanied by a photograph.

Buy it here
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