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A Sangaree is typically made with Wine/Spirit/Ale (+ Water) + Citrus Juice + Sweetener + Spices and served either Hot or Cold

From the Spanish word for "Blood" (Sangre). Sangaree is essentially a single serving punch. A version going by "Sangre" is mentioned in 1736, with "Sangaree" appearing in various sources by 1785. One 1785 mention refers to the recipe as basically being Batavia Arrack, citrus fruits, spices, cane sugar and water. [1] In 1862, Jerry Thomas would include several recipes in his book, almost all of them served with ice.

The concept of mixing wine with fruit, sweetener, spices, and sometimes water, is of course a very old concept, dating clear back to when wine was first being produced. Pointing to any of those as "being" Sangaree (or Sangre) is oversimplifying this category of mixed drink. The origins of Sangaree should be seen as beginning when a label was being applied to what was being presented as a definition of what the drink should be. Even if that definition was changing over time.

In more modern days, Sangaree has evolved into, or perhaps replaced by, Sangria. With basically the same recipe format as a Sangaree, Sangria is considered to always be cold, and usually made in batches like a punch. It appears as though Sangria was introduced to the United States by Alberto Heras at the 1964 world’s fair in New York City. [2] What differentiates Sangaree (and Sangria) from Punch, is that it should always use red wine as a base.


  1. "History Lesson: The Sangaree", September 17, 2009, Ted Haigh,
  2. "Concocted Over 2000 Years Ago, Sangria Arrived In 1964 To The USA" December 19, 2020,

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