Sangaree (Spanish)

Meet the sangaree. If your knee-jerk reaction to the name is that it derived from the folksy yet urbane sangrìa, you’re not alone. Dictionaries of every stripe record the words as being synonymous, but this isn’t exactly so. The red wine, citrus and sugar beverage we call sangrìa dates from 1961, whereas sangaree has been around at least since 1774. Both drinks do have the same Spanish root word: sangre (meaning “blood”), but of the two, sangaree is more versatile for reasons your Doctor will shortly reveal.

Essentially, Sangaree is the fruity punch’s boozier parent. Originating in the 1700s in the Antilles islands, the first Sangaree was concocted by Spanish merchants who mixed red wine or port with Batavia Arrack (a funky Javanese-style rum), citrus and a topping of freshly grated nutmeg. The drink proved to be quite popular, as is evidenced in Jerry Thomas’s 1862 Bartenders Guide, which features six different recipes for Sangaree - each with a different base spirit, topped with either wine or ale. In the 1837 cookbook Directions For Cookery In Its Various Branches by Miss Leslie the recipe for Sangaree is listed as follows:

“Mix in a pitcher or in tumblers one-third of wine, ale or porter, with two-thirds of water either warm or cold. Stir in sufficient loaf-sugar to sweeten, and grate some nutmeg into it.”

“By adding to it lemon juice, you may make what is called negus.”

This drink is packed with flavour, but not too much alcohol. In other words, it's ideal for pre-dinner sipping when you expect many glasses of wine to follow. The cocktail's deep, sweet, and nutty flavour comes from Madeira - look for a bottle labeled "Malmsey" to get the proper level of sweetness. The fortified wine tastes a bit like salted caramel and walnuts; the drink is brightened by shaking the Madeira with ice, simple syrup, and fresh lemon juice. If you're scaling up the recipe, shake no more than two cocktails at a time.

2 oz Malmsey Madeira (such as H. M. Borges Old Reserve Malmsey 10 Year or Blandy's 10 Year Malmsey) (60 mL)
½ oz simple syrup (15 mL)
½ oz lemon juice, freshly squeezed (15 mL)

Garnish:
nutmeg, freshly grated

Add Madeira, simple syrup, and lemon to a cocktail shaker and fill with ice.

Shake until well chilled, about 12 seconds.

Double-strain into a chilled coupe glass.

Garnish with freshly grated nutmeg and serve.

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.