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Mobile Bartending and Liquid Catering

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Port Wine Sangaree



  • 2 oz tawny port 
  • 1/2 oz brandy 
  • 1 tsp superfine sugar 
  • 2 tsp water 
  • 2 1/2 oz club soda 
  • 1 pinch grated nutmeg 
  • 1 pinch ground cinnamon

Dissolve the sugar in the water and port in the bottom of a highball glass. Almost fill the glass with crushed ice; add the soda. Float the brandy on top, and garnish with a lemon twist. Dust with nutmeg, then with cinnamon, and serve.