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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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Learn more about the origins of Sangarees from Dr. Cocktail.
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