1889 The American Bar-tender's Guide (Australia) by Jerry thomas

PORTER SANGAREE.

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

Brandy Sangaree. (Use medium bar-glass.)

Take > teaspoonful of fine white sugar dissolved in

a little water.

I wine-glass of brandy.

Fill the glass one-third full of shaved ice, shake up well, strain into a small glass and dash a l i t t l e Po r t wine on top. Se rve with a li t tle grated nutmeg.

Gin Sangaree. (Use medium bar-glass.)

This is made the same as Brandy Sangaree, substi–

tuting 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 nut– meg on top. Porter Sangaree. (Use large bar-glass.) Take 1 tea-spoonful of fine white sugar dissolved in a mine-glassful of water. F ill up the glass with porter, and stir. S e r ve wi t h a little grated. nutmeg on top.

Ha v ' el o c k T o b a c c o s .

Dark an d A romatic.