Port Wine Sangaree

As I've discussed before, the word Sangaree refers to a (usually sparkling) punch of wines and spirits that is the colonial American equivalent to Spanish Sangria.

The Port Wine Sangria (and it sounds redundant to call port a wine in the title, but so is the way of this and other drinks like the Port Wine Cobbler) is a refreshingly light and two-layered drink that starts out dry and boozy and ends sweet and fizzy. This is because of the float of brandy on top that a cocktail drinker is thankful for--that stiff backbone that keeps a drink like this from going completely sugary.

• 3 oz. ruby port (Sandeman used)
• 1 tbsp. brandy (Christian Brothers VSOP used)
• 1/2 tsp. sugar
• sparkling water
• 1 tsp. water

Dissolve sugar in the tsp. of water at the bottom of a chilled highball glass. Add port and ice and fill almost to the top with sparkling water. Stir and float the brandy on top.

Gin Sangaree

Sangaree is exactly what it sounds like (we know it by the Spanish pronounciation, Sangria.) A Gin Sangaree is strong, however, and a punch-like soda drink that doesn't back down, unlike wine Sangrias.

There is wine, however, in the tablespoon of porto spooned on top. You can see the porto passing around the ice cubes after it was added. This drink is slightly sweet and winey, but it is also pretty strong.

• 2 oz. gin
• 1 tbsp. ruby port (Sandeman used)
• 1 tsp. water
• 1/2 tsp sugar
• sparkling water

Combine water and sugar at the bottom of a chilled highball or Collins glass and stir to dissolve the sugar. Add gin and ice and stir. Top with sparkling water and float ruby port on top.