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Rum • Sweet

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Not to be confused with Sangria, Sangaree is the fruity punch’s boozier cousin. Originating in the 1700s in the Antilles islands, the first Sangaree was concocted by Spanish merchants who mixed red wine or port with Batavia Arrack (a funky Javanese-style rum), citrus and a topping of freshly grated nutmeg. The drink proved to be quite popular, as is evidenced in Jerry Thomas’s 1862 Bartenders Guide, which features six different recipes for Sangaree—each with a different base spirit, topped with either wine or ale. For our recipe, we adapted Thomas’s Brandy Sangaree. Made with port, a spoonful of sugar and brandy, the original recipe was a bit flat and one dimensional for our liking (no offense, Jerry). So we jazzed things up. We kept the port but swapped out brandy for applejack (or Calvados, if you have it), Batavia Arrack for dark rum, and sugar for maple syrup. Garnished with nutmeg and apple slices, this single-serving punch is delectably boozy and autumnal.

The Essentials

port wine
dark rum
Bar Spoon
The Details


1 oz port wine
1 oz Applejack
1 oz dark rum
.5 oz maple syrup
2 dashes Angostura Bitters
3 apple slices


  • Add all ingredients save for the garnishes to a mixing glass and stir with large ice cubes.
  • Strain into a chilled coupe using a julep strainer.
  • Garnish with three apple slices fanned out and speared with a toothpick and freshly grated nutmeg.
Whiskey Sweet Intermediate
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