Difference between revisions of "Hot Port Sangaree"

From Chanticleer Society
(Created page with "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 sweeten...")
 
 
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==External Links==
 
==External Links==
* [https://cooking.nytimes.com/recipes/1013700-hot-port-sangaree "Hot Port Sangaree"] New York Times
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* [https://cooking.nytimes.com/recipes/1013700-hot-port-sangaree "Hot Port Sangaree"] The New York Times
* [https://www.nytimes.com/2010/12/01/dining/reviews/01pour.html "Port Is a Welcome Guest at Cocktail Parties"] November 30, 2010, Eric Asimov for the New York Times
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* [https://www.nytimes.com/2010/12/01/dining/reviews/01pour.html "Port Is a Welcome Guest at Cocktail Parties"] November 30, 2010, Eric Asimov for the The New York Times
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* [https://www.nytimes.com/2005/12/04/style/tmagazine/now-serving-bar-necessities.html "Now Serving: Bar Necessities"] December 5, 2005 By Oliver Schwaner-Albright for The New York Times
 
* [https://nymag.com/restaurants/features/63217/ "Heat Wave"] January 21, 2010, By Robin Raisfeld and Rob Patronite for New York Magazine
 
* [https://nymag.com/restaurants/features/63217/ "Heat Wave"] January 21, 2010, By Robin Raisfeld and Rob Patronite for New York Magazine

Latest revision as of 11:34, 2 February 2021

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