1960 The U K B G Guide to Drinks (3 rd edition revised)

Part n

SECTION XXII

SANGAREES

A possible relative of the Rickey. In this case, however, the drink can be made not only with the usual spirits, but also with wines and other bases. Various views exist as to its origin ; it is very likely that it originated in India, but other stories say it was used in the Southern States of the U.S.A. in war-time for the wounded and invahds. The name is supposed to be derived from Singari, meaning "blood drink ".

Use small tumbler. Serve with straws.

Sherry Sangaree Same as Port Wine Sangaree but use Sherry instead of Port.

Brandy Sangaree 1 teaspoonful of Fine Sugar. 2 oz. Water. 2 oz. Brandy. Fill glass with Crushed Ice. Stir and Grate Nutmeg on top. Port Wine Sangaree 1 teaspoonful of Fine Sugar. 1 glass of Port. Fill glass with Crushed Ice. Stir and Grate Nutmeg on top. Add Slice of Lemon.

Whisky Sangaree Same as for Brandy Sangaree but use Whisky instead of Brandy.

Ciaret Sangaree 1 teaspoonful of Fine Sugar. Juiee of I/2 Lemon. I glass Claret. Stir and add slice of Orange and grate nutmeg on top.

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