Brandy Sangaree - Imbibe Magazine Subscribe + Save

Brandy Sangaree

1/2 tsp. white sugar dissolved in a dash of water
2 oz. brandy
Port
Tools: mixing glass, barspoon, strainer
Glass: rocks
Garnish: freshly grated nutmeg

Combine the sugar mixture and brandy in a mixing glass. Fill one-third full of crushed ice, stir well, strain into a small rocks glass and add a dash of Port. Garnish. 

Adapted from Jerry Thomas’ 1862 Bon Vivant’s Companion

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend