Name: Brandy Sangaree
Total time: 2 min
Cuisine: Cocktail
Ingredients: 45 ml Cognac (brandy); 22.5 ml Tawny port; 5 ml Sugar syrup 'rich' (2:1)

Ingredients

1 ¹⁄₂ fl oz

Cognac (brandy)

³⁄₄ fl oz

Cockburn's Tawny Eyes Tawny Port

¹⁄₆ fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

How to make

Glass

Prepare

Select and pre-chill a NICK & NORA GLASS.

Prepare garnish of grated nutmeg.

Method

STIR all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Dust with freshly grated nutmeg.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

1.3 standard drinks
24.2% alc./vol. (48.4° proof)
17.6 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Tawny port — Sulphur Dioxide/Sulphites

Comments & Discussion

Please log in to make a comment

Yuri Beloti Premium Member 12w

This is a great cocktail, really simple and super effective. I felt like it actually gets better as it warms up a bit and the nutmeg infusion comes through more, so I’d serve it in a Nick & Nora or a similar glass to really get that effect.

Calvin Grant Premium Member 27w

Oh yes, this is heaven born. God(s) smiling on the grapes as they come back together from their unique glorious paths.

John CARR Premium Member 30w

Note to self that a good stir can make such a difference. With a VSOP cognac and nice port the dilution can provide the essential space for the complex of flavours to come out and play on the tongue. And love how the sugar syrup provides not only mouthfeel but also amplifies the astringent and aromatic characters.

Simon Sedgley Premium Member 32w

One of our favourite late night cocktails. Lately we've been experimenting with the addition of amari. To date, an added 5ml Autonomy Myrtle Amaro or Casa Allora dalloro adds lovely complexity.

Matt Premium Member 33w

Delicious, but I like the Randy Sangaree better - there is more fruit and vanilla, and it isn't quite as boozy hot. That said, congratulations to the bartender ages ago who first came up with combining brandy and port - a combination that exceeds the sum of the parts!

Neil O’Rourke 39w

Asbsch 8 yr German, grahams 10yr tawny and home made gomme made this a Christmas essential 👌

Mike Premium Member 43w

I love a complex cocktail with a bunch of ingredients. This is not that and yet, I love it still. Simple but very effective. For a twist, I made another with a dash on absinthe and it was also really good.

Maison Rouge VSOP, Sandeman’s 10 year Tawny, Liber & Co gum syrup.

Simon Sedgley Premium Member 43w

The recipe is genius in its simplicity, perfectly balanced. And the dash of sugar, for us, invited experimentation. So we reduced the sugar syrup to 2.5ml and added 7.5ml Merlet Lune d'Abricot Liqueur. We can imagine many other variants.

Mike Gibb Premium Member 1y

Much better than the Betsy Ross (with equal parts cognac and port). There's enough port here to enrich the cognac perfectly, and enough cognac to provide a warmth that is enhanced by a dusting of freshly grated nutmeg. The combination is perfect, and the proportions are too.
[Brandy Sangaree]