\n<\/p>\n
California Winery Advisor \u00b7 Historic Cocktails<\/p>\n
Classic Sangaree<\/p>\n
A colonial-era preparation that lets a fortified wine speak for itself \u2014 simple, direct, and built to showcase the vintner’s craft.<\/p>\n<\/p><\/div>\n
1<\/span>Ingredients<\/p>\n 2<\/span>Preparation<\/p>\n 1<\/p>\n Combine<\/p>\n In a mixing glass or a small tumbler, pour the wine, simple syrup, and chilled water.<\/p>\n<\/p><\/div>\n<\/li>\n 2<\/p>\n Stir<\/p>\n Stir well until the sugar is fully dissolved and the mixture is thoroughly chilled.<\/p>\n<\/p><\/div>\n<\/li>\n 3<\/p>\n Pour<\/p>\n Fill a rocks glass or goblet with fresh ice. Strain the mixture over the ice.<\/p>\n<\/p><\/div>\n<\/li>\n 4<\/p>\n Garnish \u2014 The Critical Step<\/p>\n Generously grate fresh nutmeg over the top of the drink. The oils from the nutmeg are intended to provide the primary aromatic experience upon the first sip.<\/p>\n<\/p><\/div>\n<\/li>\n 5<\/p>\n Optional \u2014 Lemon Twist<\/p>\n For a period-accurate variation, express a strip of lemon peel over the surface before the nutmeg, then drop it in. A small addition that brightens the whole glass without competing with the wine.<\/p>\n<\/p><\/div>\n<\/li>\n<\/ul>\n 3<\/span>Scaling for a Crowd<\/p>\n \n This isn’t really a modern shortcut \u2014 the Sangaree began life as a single-serving punch, so batching it into a bowl is closer to the original form than the individually stirred glass is. One standard 750ml bottle of Madeira or Tawny Port scales cleanly to about eight servings.\n <\/p>\n \n Build the batch in a punch bowl or large pitcher without the nutmeg, then keep it over ice or in the fridge until serving. Grate nutmeg fresh onto each glass as you pour rather than into the bowl \u2014 it loses its aromatic lift quickly once grated, which is exactly why the original recipes call for grating it right at the end.\n <\/p>\n “An 1837 recipe for Sangaree calls for exactly this: wine, water, sugar, and grated nutmeg \u2014 nothing else. Add the lemon twist if you want a brighter glass, but the plain version has more than a century of precedent behind it.”<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n
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\n 3 oz<\/span> Madeira<\/a> or Tawny Port<\/a>
\n The higher quality the wine, the better the final drink.<\/span>
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\n \u00bd oz<\/span> Simple syrup
\n Or substitute 1 tsp superfine sugar.<\/span>
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\n 1 oz<\/span> Filtered water
\n Chilled.<\/span>
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\n Freshly grated nutmeg
\n Essential for the aroma \u2014 do not substitute pre-ground.<\/span>
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\n Ice, cracked or cubed<\/span>\n <\/li>\n
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\n Lemon peel (optional)<\/em>
\n A period-accurate addition \u2014 express the oils over the drink alongside the nutmeg for a brighter, more layered aroma.<\/span>
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\n For<\/th>\n Wine<\/th>\n Simple Syrup<\/th>\n Chilled Water<\/th>\n<\/tr>\n \n 1 serving<\/td>\n 3 oz<\/td>\n \u00bd oz<\/td>\n 1 oz<\/td>\n<\/tr>\n \n 1 bottle (~8 servings)<\/td>\n 750 ml<\/td>\n 4 oz<\/td>\n 8 oz<\/td>\n<\/tr>\n \n 2 bottles (~16 servings)<\/td>\n 1.5 L<\/td>\n 8 oz<\/td>\n 16 oz<\/td>\n<\/tr>\n<\/table>\n