Sangaree (Rum)

Recipes for the Rum Sangaree are many and varied. It’s a drink from the Antilles that’s nearly as old as the United States, and bartenders have been adapting and tweaking it ever since. Some call for light rum, others for dark. Some use lime juice, others an orange liqueur. Most call for Madeira or port, but you can also use a red wine you like. Some versions even call for bitters.

2 oz dark rum
½ oz Cointreau
½ oz ruby port

Garnish:
sprinkle nutmeg, freshly ground

Fill a cocktail shaker halfway with ice. Pour in all ingredients except the nutmeg and shake well.

Put some ice cubes into a tumbler, and strain the mixture over the ice.

Sprinkle the nutmeg over the top.

Makes 1 cocktail.