Hot Port Sangaree

Name: Hot Port Sangaree
Total time: 10 min
Yield: About 6 servings
Ingredients: 15 ounces ruby port; 2 ounces pomegranate molasses; 3 1/2 ounces simple syrup (see note); 3/4 ounce fresh lemon juice; 5 dashes orange bitters; 3 dashes Angostura bitters; 12 strips lemon peel, pith removed, for garnish

Recipe from Audrey Saunders

Adapted by Eric Asimov

Total Time: About 10 minutes
Rating: (0)
Comments: Read comments

Featured in: Port Is a Welcome Guest at Cocktail Parties

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Ingredients

Yield:About 6 servings

15ounces ruby port
2ounces pomegranate molasses
3½ounces simple syrup (see note)
¾ounce fresh lemon juice
5dashes orange bitters
3dashes Angostura bitters
12strips lemon peel, pith removed, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
In a 750-milliliter bottle, combine all ingredients except lemon peel. If the sangaree is not being served immediately, it may be kept, tightly corked, in refrigerator up to a week. To serve, pour 4 ounces sangaree and one lemon twist for each serving into a small pot. Heat until just before boiling. Strain into a small mug or teacup and garnish with a fresh lemon twist.

Tip

To make simple syrup, combine ½ cup sugar and ½ cup water in a small sauce pan and cook over medium heat, stirring occasionally, until sugar dissolves. Let cool, then transfer to a very clean jar or bottle. Cover and keep refrigerated until ready to use.