Use small bar glass.
1 Wineglass of Sherry. (2 oz Solear Manzanilla Sherry)
1 Teaspoonful of Fine Sugar. (1 Teaspon Caster Sugar)
Fill tumbler 1/3 with ice, and grate nutmeg on top.
Sorry, was kind of grumpy looking in the video. I made it once, and didn’t realize the batteries on my camera had given out. Then realized the spare batteries weren’t charged, either. Ran around the house looking for actual AA Batteries, only to find those were all dead, too. Fortunately, by that time, the rechargeables had gotten enough charge to record the brief video.
Anyway, after writing the last post, I thought to myself, “Hey, Self, you should look this up in David Wondrich’s Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to “Professor” Jerry Thomas, Pioneer of the American Bar. and see if he has anything to say about Sangarees.”
And, even though the Sangaree was an Old Fashioned drink by the time Jerry Thomas wrote his book, they are covered.
This is my favorite part of Mr. Wondrich’s writeup, “As longtime East Coast bartender Jere Sullivan recalled in 1930, ‘In the Author’s experience it was found principally the order of the elderly business man, after the counters were closed in the late afternoon.’ But not every drink has to play the classic American go-getter, all youth and drive and swagger. The Sangaree maintains a certain Old-World courtliness that has its appeal.”
Well, that and his comment, “Sangaree…was drunk in Britain by gentlemen and sea-captains and in America by infants, invalids, and Indians.”
Here’s Jerry Thomas’ version:
(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.
The one thing, I think that Thomas and the Savoy miss out on, is that the drink should be milder than just being shaken with ice. I mean look at the Miss Leslie version referenced in the Savoy Sangaree recipe, “2/3 Water, 1/3 Sherry”! That is a very mild drink. So, in both the Savoy Sangaree I made and this Sherry Sangaree, I’ve added about an ounce of Sparkling water to the 2 oz of fortified wine I’ve stirred briefly on a cube.
Maybe I’m heading towards “Elderly Business Man” status, myself, but I have to admit I quite enjoyed all the Sangarees I’ve made so far, including this one with Sherry.
The music is from a CD called “Moa Anbessa” by Dutch group The Ex and Ethiopian saxophonist Getatchew Mekuria.
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.