Log in Join & Subscribe Premium

Forum

Gin Sangaree (Sangre) Image

Gin Sangaree (Sangre)

Diluted and sweetened gin tastes great. Not many know that!
Back to Gin Sangaree (Sangre)
Add a comment
Simon Difford’s Avatar Simon Difford
19th September at 13:48
I’ve updated the recipe above. The previous recipe (as printed in the 18th edition of our book):

60 ml Old Tom gin
7.5 ml Sugar syrup ‘rich’ (2:1)
30 ml Tawny port (10 year old)

SHAKE gin and sugar with ice and strain into chilled glass. Lastly, POUR the port wine, which will sink through the drink and mix, leaving a thin clear layer at the top.
0
reply
Miguel Perales’ Avatar Miguel Perales
13th September at 18:48
For those of you reading the old measurements above and seeing "one wine glass" measurement; no worries, that is not our current, modern wine glass size. Back then 1 wine glass was approximately 2 oz (2.2 to be exact)/ 60 ml (66 ml).
2
reply
Miguel Perales’ Avatar Miguel Perales
12th September at 22:12
Found a similar recipe in a 1896 cocktail book, Drinks of All Kinds For All Seasons by Frederick and Seymour Davies. The main difference is they used a bar spoon of powdered sugar. The rest is the same. A very nice cocktail, quite complex flavor actually between the gin, port and nutmeg.
1
reply
Simon Difford’s Avatar Simon Difford
13th September at 17:09
Many thanks, Miguel. I've added the recipe from the book above.
0
reply
Luke’s Avatar Luke
3rd May 2024 at 11:57
Interested in this as a precursor to mulled wine season. Any reason for the shake though as opposed to stirring?
1
reply
John CARR’s Avatar John CARR
25th September 2024 at 13:07
I imagine shaking will aerate and lighten the sweetened gin, contrasting with the thicker-textured port.
0
reply