Gin Sangaree
Source:
The Bartender's Guide: How To Mix Drinks
page:
56
1
tea-spoon
sugar
Ingredient: sugar
What it is: AdditiveMany 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.
1/2
wine-glass
water
Ingredient: water
What it is: AdditiveUbiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.
1
wine-glass
gin (Jenever)
Ingredient: gin (Jenever)
Also Known As: Holland gin, , Dutch gin, Genever What it is: GinAlso called Holland Gin or Genever, it is a juniper-flavored and strongly alcoholic traditional liquor of the Netherlands, Belgium and Northern France, from which gin evolved.
1
piece
ice
(small lump)
Ingredient: ice
What it is: AdditiveThe new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
1
tea-spoon
port wine
(Use small bar glass.)
Ingredient: port wine
What it is: PortPortuguese fortified wine from the Douro Valley in the northern provinces of Portugal. It is typically a sweet red wine, but also comes in dry, semi-dry and white varieties. It is often served as a dessert wine.
The gin sangaree is made with the same ingredients as the gin toddy (see No. 134 [note: actually No. 135]), 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.
