Sangaree (Sangre)

Rate this recipe (2 ratings)

Ingredients

Barware

Flute glass
Measuring jigger
Shaker
Strainer

Nutrition

233 calories

Styles & Flavours

Sangaree (Sangre) image

Serve in

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.

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Tanqueray Old Tom gin
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Giffard Sugar Cane Syrup
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Warre's Otima 10yo tawny port

Comment:

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.

About:

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”.

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