Jerry Thomas' Bartender's Guide

Port Wine Sangaree.
(Use medium bar-glass.)
Take 1 claret-glass of Port-wine.
½ tea-spoonful of powdered white sugar.
2 or 3 small lumps of ice.

Shake up well, strain into a small bar-glass, and serve with a little grated nutmeg on top.

Sherry Sangaree.
(Use medium bar-glass.)
Take 1 claret glass of Sherry wine.
½ tea-spoonful of fine white sugar.
2 or 3 small lumps of ice.

Shake up well, strain into a small bar-glass, serve with a little grated nutmeg.

Brandy Sangaree.
(Use medium bar-glass.)
Take ½ teaspoonful of fine white sugar dissolved in
a little water.
1 wine-glass of brandy.

Fill the glass one-third full of shaved ice, shake up well, strain into a small glass and dash a little Port wine on top. Serve with a little grated nutmeg.

Gin Sangaree.
(Use medium bar-glass.)
This is made the same as Brandy Sangaree, substituting
Holland gin instead of brandy.

Ale Sangaree.
(Use large bar-glass.)
Take 1 tea-spoonful of fine white sugar dissolved in
a wine-glassful of water. Fill up the glass with ale, stir, and grate a little nutmeg on top.

Porter Sangaree.
(Use large bar-glass.)
Take 1 tea-spoonful of fine white sugar dissolved in a wine-glassful of water.

Fill up the glass with porter, and stir. Serve with a little grated nutmeg on top.

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