Port Sangaree
Ruby port, sugar and water over ice with nutmeg. A Victorian classic.
Built in glass · Rocks glass · Easy · about 2 minutes · about 13% ABV
Ingredients
- 90 ml Ruby port
- 5 ml Sugar syrup
- 30 ml Cold water
- Grated nutmeg (garnish)
Method
- Ice the glass
- Pour 90 ml ruby port into the glass
- Pour 5 ml sugar syrup into the glass
- Pour 30 ml cold water into the glass
- Garnish
Tip
Grate nutmeg generously over the top.
About the Port 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.
Port Sangaree FAQ
What's in a Port Sangaree?
90 ml ruby port, 5 ml sugar syrup, 30 ml cold water, garnished with grated nutmeg.
How strong is a Port Sangaree?
About 13% ABV once mixed with ice, which is 1.3 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Port Sangaree?
Neither. Build it straight in the glass over ice, then give it one gentle stir.
What glass do you serve a Port Sangaree in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
