Brandy Sangaree Recipe
The Brandy Sangaree is a vintage sangaree recipe from Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882. The original wording is preserved here beside a modernized version for easier mixing.
Source: Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882 . Original wording preserved.
Original Recipe
Use small bar glass. 1 teaspoonful of sugar, ½ wine glass of water, ½ wine glass of Brandy, 1 or 2 lumps of ice. Stir with a spoon, and serve.
Modern Recipe
Ingredients
- 1 teaspoon (5 ml) sugar
- 1 oz (30 ml) water
- 1 oz (30 ml) brandy
- 1-2 ice cubes
Instructions
Fill a glass with sugar, water, brandy, and ice cubes. Stir well and serve.
