You’ve heard of Sangria, now try Sangaree, the fruity punch’s boozier offshoot that was created by Spanish merchants sailing the Caribbean in the 18th century. They modified their traditional native concoction with Batavia Arrack, mixing the pungent, rum-like spirit from Indonesia with red wine or port, citrus, and freshly grated nutmeg. The result became so popular it merited no fewer than six different variations in Jerry Thomas’s seminal 1862 cocktail book, Bartenders Guide.
This version uses port wine, applejack, and dark rum, along with maple syrup and nutmeg-dusted apple slices for garnish. It’s great-looking, great-tasting—and potent.
Here’s how to make it:
- 1 oz port wine
- 1 oz applejack
- 1 oz dark rum
- .5 oz maple syrup
- 2 dashes Angostura bitters
- 3 apple slices, for garnish
- Freshly grated nutmeg, for garnish
- Add port, applejack, rum, maple syrup, and bitters to a mixing glass with ice.
- Stir to combine and chill.
- Strain into a chilled Coupe.
- Garnish with a fan of nutmeg-dusted apple slices.
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