Sangaree (Stout)

As you might imagine from your knowledge of what we know as sangrìa, sangarees mostly had a wine or fortified wine base. The truly creative types, though, used beer too. Some genius, whose recipe was captured by Mittie Hellmich, decided to do both. It’s luscious.

2 oz ruby port
2 tsp. simple syrup
12 oz stout (such as Guinness)

Garnish:
1 pinch nutmeg, freshly ground
1 pinch cinnamon, freshly ground

Pour simple syrup into a pint glass. Add stout.

Float the port on top.

Sprinkle with nutmeg and cinnamon.

Makes 1 cocktail.

Cook's Notes:  To make simple syrup, combine 1 cup water with 1 cup sugar (or any amount of equal parts) in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.