1908 The Hoffman House Bartender's Guide by Charles S Mahoney
Ale Sangaree.
Use large bar glass. One tablespoonful sugar, dissolved in one-half wine-glass of water. Fill with ale—old, new or mixed, as requested— grate nutmeg on top and serve.
Brandy Sangaree.
Use small bar glass.
Two lumps ice. One-half wine-glass water. One-half tablespoonful sugar. One glass brandy. Stir with spoon, grate nutmeg on top and serve It may be strained. Use large bar glass. One-half tablespoonful sugar, dissolved in a little water. Three or four lumps ice. P'ill up with porter. Stir well; remove the ice, grate nutmeg on top and serve. Porter Sangaree,
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Port Wine Sangaree.
Use small bar glass.
One or two lumps ice. One teaspoonful sugar. One and a half wine-glass port wine. Shake well; remove ice, grate a little nutmeg on top and serve.
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