1895 The American Bar-Tender by R. C. Miller

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SEE PAGES I to 6.

126. Port Wine Sangaree.

(Use small bar glass.)

I wine-glass of port wine.

Iteaspoonful of sugar.

Fill tumbler two-thirds with ice.

Shake well and grate nutmeg on top.

127. Sherry Sangaree.

<Use small bar glass.)

I wine-glass of sherry.

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One teaspooful of fine sugar.

Fill tumbler one-third with ice, and grate nutmeg on

128. Brandy Sangaree.

(Use small bar glass.)

The brandy sangaree is made with the same ingredi

ents as the brandy toddy (see No. 133), omitting the

nutmeg. Fill two-thirds full of ice, and dash about a

tablespoonful of port wine, so that it will float on top.

129. Gin Sangaree,

(Use small bar glass.)

The gin sangaree is make with the same ingredients

as the gin toddy (see No. 134), omitting the nutmeg

Fill two-thirds full of ice, and dash about a teaspoonful

of port wine, so that it will float on the top.

130. Ale Sangaree. ,

(Use large bar glass.)

I teaspoonful of sugar, dissolved in a tablespoonful

of water.

Fill the tumbler with ale, and grate the nutmeg on

131. Porter Sangaree.

(Use large bar glass.)

This beverage is made the same as an ale sangaree,

and is sometimes called porteree.