Brandy Sangaree
Stir ∙ 3 min ∙ 25.1% ABV ∙
The Brandy Sangaree stirs brandy with tawny port and a touch of cane syrup, served up in a coupe and finished with grated nutmeg.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: Brandy 45 mlTawny port 20 mlCane syrup 5 ml
- Fine strain into the chilled glass
- Garnish with grated nutmeg
Tips
- Stir with ice for about 15 seconds only, then strain; that keeps the drink cold without watering it down.
- Keep the tawny port to 20 ml. It is stirred in, not floated, so a heavy pour sweetens the whole drink instead of sitting on top.
History
The sangaree is one of the oldest named mixed-drink styles in English, first recorded in a 1736 issue of The Gentleman's Magazine, which described a punch seller in the Strand selling a strong Madeira punch called "Sangre." The name derives from the Spanish sangre, meaning blood, a reference shared with sangria, though the two drinks are historically distinct: sangaree dates to the 18th century, while sangria is documented from the early 19th. Early sangarees were simple mixtures of fortified wine, water, sugar, and grated nutmeg, served warm or cold.
By the time "Professor" Jerry Thomas published his 1862 guide How to Mix Drinks, the style had diversified into six versions built on different bases, including port, sherry, brandy, gin, ale, and porter, unified by sugar and nutmeg and, by then, commonly served over ice. The brandy version was one of these standard Sangarees rather than a separate invention, following the same basic template Thomas codified.
The sangaree largely fell out of fashion after Prohibition but has been periodically revived by bartenders interested in pre-cocktail-era drinks.
FAQ
What is in a Brandy Sangaree?
Brandy (45 ml), tawny port (20 ml), and a touch of cane syrup (5 ml), stirred with ice, with grated nutmeg on top. The port adds sweetness and body to the brandy.
Is a Brandy Sangaree shaken or stirred?
Stirred. Stirring keeps the drink clear and smooth rather than aerated, which suits its wine-and-spirit base better than a shake would.
What glass is a Brandy Sangaree served in?
A coupe glass, garnished with grated nutmeg on top.
