As the calendar turned to fall (even if the weather isn't always there...), we began to look for a vintage cocktail that would be perfect for sipping on a crisp evening. We discovered the Port Sangaree, perhaps one of the oldest cocktails around. Although the name is similar (and has the same root) as sangria (circa 1961), the Port Sangaree has been around since at least 1774!Most reports have this drink originating in the brothels of the Antilles Islands - frequented most certainly by sailors transporting goods along various trade roots. This may explain how such an exotic, for the time, array of flavors became a part of the "house punch" that was served. The Sangaree combines citrus and spices with a rich port. All of which would have been easily accessible along Caribbean trade routes.
There are many variations today, including added sugars, fruits, cordials, and even chilling over ice. Being fans of straight Port, we weren't too sure what we'd think of the mixed flavors. We decided to go all the way back to the oldest recipes we could find and work from there. The basic starting point for Port Sangaree is simply warmed Port wine and nutmeg. After trying the Port Sangaree we give it 2 thumbs up- it's warm, easy to sip and just makes you think of fall!
RECIPE
Start with a decent bottle of Port wine and warm 5-6 oz in a small saucepan with a few sprinkles of nutmeg. Once warm, pour into a mug and top with a bit more nutmeg. That's it! Enjoy!!
Note: There are many different varieties of Port, and many different flavors of Port, so beginning with a Port you like is an important starting point. We chose Quinta Das Carvalhas Reserva Tawny Porto, and found it reasonably priced, nicely flavored, and an excellent base for spicing into a Sangaree. As previously mentioned, if you would prefer other spices, fruits, flavors, sweeteners, etc - add away. We would suggest, however, giving the original a taste before you embellish. It is so simple and truly delicious!
Note: There are many different varieties of Port, and many different flavors of Port, so beginning with a Port you like is an important starting point. We chose Quinta Das Carvalhas Reserva Tawny Porto, and found it reasonably priced, nicely flavored, and an excellent base for spicing into a Sangaree. As previously mentioned, if you would prefer other spices, fruits, flavors, sweeteners, etc - add away. We would suggest, however, giving the original a taste before you embellish. It is so simple and truly delicious!
Cheers!
Christine and Stacy
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