Port Wine Sangaree


  • 3 ounce Ruby Port
  • 1/2 ounce Brandy
  • 1/2 tsp fine sugar
  • 1 tsp water
  • sparkling water


Dissolve sugar in water in the bottom of a chilled Highball glass.  Fill with ice and add Port.

Top up with sparkling water and STIR.

Float Brandy on top, and garnish with fresh grated nutmeg and a lemon wedge.