The Sangaree derives from the Spanish word "Sangre" (Blood) and is dated back to 1736 in an issue of the British Gentleman's Magazine: "... a punch seller in the Strand had devised a new punch made of strong Madeira wine and called Sangre." The Sangaree became a single served cocktail in the 1860's when adding a bit of Port wine to a Gin Toddy or a Gin Sling.

• 6 cl. Old English Gin.
• 1/2 teaspoonful of sugar
• 3 cl. Port wine

Instructions: Shake gin and sugar with ice and strain into a small glass. Add the Port wine on top to show the "Sangre". Serve with a little grated nutmeg.