Port Wine Sangaree Recipe
The Port Wine 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 dissolved in 1 teaspoonful of water, 1 teaspoonful of Vanilla Syrup, 1 lump of ice, 1 wine glass of Port Wine. Stir with spoon, grate nutmeg on top, and serve.
Modern Recipe
Ingredients
- 1 teaspoon (5 ml) sugar
- 1 teaspoon (5 ml) water
- 1 teaspoon (5 ml) vanilla syrup
- 1 ice cube
- 2 oz (60 ml) Port wine
Instructions
Fill a glass with sugar, water, vanilla syrup, ice, and Port wine. Stir well, grate nutmeg on top, and serve.
