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Port Sangaree
A historic low-ABV cooler of port, sugar, and grated nutmeg over ice.
Base spirit
Wine
Style
Aperitif
Glassware
Rocks glass
Technique
Build
Port Sangaree is a 19th-century sangaree: port sweetened lightly, lengthened with ice (sometimes water), and finished with nutmeg. It is low-proof, wine-forward, and quietly aromatic—closer to an aperitif cooler than a cocktail in the modern sense. It fills a historic low-ABV gap beside cobblers and flips.
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Did you know?
“Sangarees—fortified wine, sugar, ice, and spice—were standard American bar coolers in the 1800s before ice-heavy cocktails took over.”
Source:19th-century American bar manuals; sangaree histories
Bartender's Note
Ruby port is traditional. A splash of soda is optional for a longer drink. Keep sugar light.
Missing a bottle? See smart swaps in Learn.
How to make the Port Sangaree
- 1Build port and syrup over ice in a rocks glass
- 2Stir briefly
- 3Dust generously with nutmeg
