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Bourbon Sangaree recipe 1/2 oz tawny port 1/8 tsp grated nutmeg 1/8 tsp ground cinnamon 1 tsp superfine sugar 2 tsp water 1 1/2 oz bourbon whiskey 2 1/2 oz club soda 1 twist lemons Pour bourbon whiskey and water into a highball glass. Add sugar, allow to dissolve. Almost fill the glass with crushed ice and club soda. Float the tawny port on top. Garnish with a twist of lemon peel, sprinkle with nutmeg and cinnamon, and serve. Serve in: Highball Glass | Brandy Sangaree recipe Dissolve powdered sugar in 1 tsp. water. Add brandy and pour into a highball glass over ice cubes. Fill with carbonated water and stir. Float port on top, sprinkle lightly with nutmeg, and serve. Serve in: Highball Glass |
Gin Sangaree recipe Dissolve powdered sugar in water and add gin. Pour into a highball glass over 2 ice cubes. Fill with carbonated water and stir. Float port on top, sprinkle lightly with nutmeg, and serve. Serve in: Highball Glass | Peach Sangaree recipe Pour the peach brandy into a highball glass filled with ice cubes. Fill with club soda, and stir gently. Float the port on top. Dust with nutmeg, and serve. 3% (6 proof) Serve in: Highball Glass |
Whiskey Sangaree recipe 1 1/2 oz blended whiskey 1/2 oz tawny port 2 1/2 oz club soda 2 tsp water 1 tsp superfine sugar 1 pinch grated nutmeg 1 pinch ground cinnamon Dissolve the sugar in the water and whiskey in a highball glass. Almost fill the glass with crushed ice and add club soda. Float tawny port on top. Garnish with a lemon twist, and dust with nutmeg and cinnamon. Serve. 13% (26 proof) Serve in: Highball Glass | |
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