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.


  • 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.

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