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.
It’s possible the only time you ever enjoy a good Julep is one day a year during the Kentucky Derby. If that’s true, then you’re just not getting the most out of one of the great classic cocktails from the early days of American mixology. In his book, The Bon Vivant...