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Sangarees, Cold
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370
..Th e glasses
fill
wit h generous juice,
As generous as your mind;
Anc1 pledge me ia your generous toast,
'The whole of human kinc1.'
"-Danfol O'Connell.
ALE SANGAREE.
P lace a teaspoonful of sugar in a suitable glass and clissolrn it in a jigger
of water. Fill the glass with ale, grate nutmeg on top and serve.
371
BRANDY SANGAREE.
Fill a large bar-glass with fiu e ice, add a jigger of cognac auc1 a spoonful
of sugar, shake thoroughly, strain into a small cut glass, grate. nutmeg on
top and serve.
372
PORTER SANGAREE, OR PORTEREE.
The same as Ale Sangaree, with Dublin Stout substituted for ale. (See
Recipe No. 370.)
.373
PORT WINE SANGAREE, COLD.
Into a small mixing-glass place a barspoonful of bar suga r anc1 two
jiggers of port wine; shake thoroughly with some cracked ice, strain into a
thin glass, grate nutmeg over the top and serve.
374
WHISKEY SANGAREE.
Make t he same as a Brandy Sa ngaree, with whiskey substituted for
brandy. (See Recipe No. 371.)
375
WHITE WINE SANGAREE.
Proceed the same as iu making a Port Wine Sangaree, with the c1esirec1
b rand of white wine substituted for port. (See Recipe No. 373.)