1910 The Barkeeper's Manual by Raymond E. Sullivan (second edition)

SHERRY SANGAREE. U se sam e ingredien t s, excep t use Sh er r y in ­ st ead o f W h i sk ey. ALE SANGAREE. M ak e in t he sam e w ay as Po r t er San gar ee, u sin g A l e inst ead o f Por t er . PORT WINE SANGAREE. U se l ar ge glas§. One t easpoon fu l o f Cr em e de Cocoa, O ne t easpoon fu l o f sugar , , Fi l l gl ass w it h fine ice, O ne w in e gl ass fu l l Po r t W in e. St i r t oget her, add f r u i t and si f t n u t m eg on top. Ser ve.

CUPS . SAUTERNE CUP. ( 12 or 14 Cover s.)

U se t w o h alf-gall on pit chers. Pu t in each pit ch er T w o spoon fu ls o f sugar , O ne sm all gl ass selt zer to d issolve the sugar , O ne j i gger Bened ict ine, O ne j i gger Br an d y, One bot t le Sau t er n e, A d d f r u i t .an d sm all piece o f cucum ber rind, fine ice. Ser ve.

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