Brandy Sangaree
Brandy with sugar, a float of port and grated nutmeg. An eighteenth-century drink.
Stirred · Rocks glass · Medium · about 3 minutes · about 26% ABV
Ingredients
- 60 ml Cognac
- 10 ml Sugar syrup
- 15 ml Ruby port
- Grated nutmeg (garnish)
Method
- Pour 60 ml cognac into the mixing glass
- Pour 10 ml sugar syrup into the mixing glass
- Pour 15 ml ruby port into the mixing glass
- Add ice
- Stir
- Strain
- Garnish
Tip
Float the port on top.
About the Brandy Sangaree
The vermouth cocktail family. Vermouth reached American bars in the 1860s and 1870s, and bartenders began stirring it with whiskey, gin and brandy. That gave us the Manhattan and the Martinez, the ancestor of the Martini. Drinks in this family are stirred rather than shaken, and they are all about the balance between the spirit and the aromatised wine.
Brandy Sangaree FAQ
What's in a Brandy Sangaree?
60 ml cognac, 10 ml sugar syrup, 15 ml ruby port, garnished with grated nutmeg.
How strong is a Brandy Sangaree?
About 26% ABV once mixed with ice, which is 2.1 Australian standard drinks per serve. That is close to a straight spirit, so sip it slowly.
Should I shake or stir a Brandy Sangaree?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Brandy Sangaree in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
