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Gin Sangaree (Sangre)

Name: Gin Sangaree (Sangre)
Total time: 2 min
Cuisine: Cocktail
Ingredients: 60 ml Old Tom gin; 7.5 ml Sugar syrup 'rich' (2:1); 30 ml Tawny port

Difford’s Guide

Discerning Drinkers (20)

Measurements in:

Serves:

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Ingredients
2 fl oz	Hayman's Old Tom Gin
¹⁄₄ fl oz	Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix
1 fl oz	Cockburn's Tawny Eyes Tawny Port

Garnish: Dust with freshly grated nutmeg

How to make

Glassware

Serve in a Flute glass

Method:

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.

Health & Nutrition

Alcohol content:

1.7 standard drinks
23.03% alc./vol. (46.06° proof)
24.1 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Tawny port — Sulphur Dioxide/Sulphites

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".

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.

Hayman's Old Tom Gin 750ml - makes 12.5 cocktails
$31.99 $2.56 per cocktail Hayman's Old Tom Gin image

Monin Pure Cane Syrup (US) 750ml - makes 100 cocktails
$14.99 $0.15 per cocktail Monin Pure Cane Syrup (US) image

Cockburn's Tawny Eyes Port 750ml - makes 25 cocktails
$31.99 $1.28 per cocktail Cockburn's Tawny Eyes Port image

$3.99 per cocktail*

Makes a minimum of 12.5 cocktails.
Shipping and applicable tax calculated at checkout.

Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Comments & Discussion

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Luke 2y

Interested in this as a precursor to mulled wine season. Any reason for the shake though as opposed to stirring?

John CARR Premium Member 1y

I imagine shaking will aerate and lighten the sweetened gin, contrasting with the thicker-textured port.

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