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Brandy Sangaree

1/2 tsp. white sugar dissolved in a dash of water
2 oz. brandy
Port wine
Crushed ice

Tools: mixing glass, barspoon, strainer
Glass: rocks
Garnish: freshly grated nutmeg

Combine 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 wine. Garnish.

 

Adapted from Jerry Thomas’ 1862 Bon Vivant’s Companion

 

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