Hot Port Sangaree
From Chanticleer Society
A Sangaree is a type of mixed drink that has been around since the 1700's and was typically made with Wine or Ale, plus a little Spirit, citrus fruits, spices, and sweetened. It could be served either hot or cold. You could think of it sort of like a wine punch. While missing from the bartender lexicon for over a hundred years, Audrey Saunders crafted the recipe below to re-introduce people to this wonderful winter warmer.
Recipe
- 15 ounces port (Grahams 6 Grapes)
- 2 ounces pomegranate molasses (Al Wadi)
- 3 1/2 ounces simple syrup
- 3/4 ounces fresh lemon juice
- 3/4 ounces Cointreau
- 5 dashes orange bitters (Regans')
- 3 dashes aromatic bitters (Angostura)
Measure all ingredients into a 750 ml bottle with a cap and shake well. Store in refrigerator.
To Serve
- Measure out 4 ounces (per serving) into a kettle or hot-pot and add 1 lemon twist (per serving).
- Heat until just before boiling.
- Strain into a toddy glass and garnish with a fresh lemon twist.
External Links
- "Hot Port Sangaree" The New York Times
- "Port Is a Welcome Guest at Cocktail Parties" November 30, 2010, Eric Asimov for the The New York Times
- "Now Serving: Bar Necessities" December 5, 2005 By Oliver Schwaner-Albright for The New York Times
- "Heat Wave" January 21, 2010, By Robin Raisfeld and Rob Patronite for New York Magazine
