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.
Dust with freshly grated nutmeg
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.
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”.