strong wine (but sometimes beer or even spirits), sweetened and diluted with water, often with a spice element or a float of something
A branch of punch evolved from Sang-Gris that worked its way around the colonial Atlantic eventually diversifying into a slightly shifty category of drinks by the 1820s, the Port Wine Sangaree being the most successful.
The example shown, above, is from Jerry Thomas’ 1862 book.
Port Wine Sangaree
Shake with ice:
- 3 oz tawny port
- 1 tsp superfine sugar
Strain into a glass filled with ice.
Garnish with grated nutmeg.
Oxford Companion to Spirits and Cocktails, p. 617; barware icons courtesy of Haus Alpenz