1912 Hoffman House Bartender's Guide by Charley 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. Porter Sangaree.

Use large bar glass. One-half tablespoonful sugar, dissolved in a little Water. Three or four lumps ice. Fill up with porter. Stir well; remove the ice, grate nutmeg on top and serve.

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. 192