Recipe variants

id	recipe_id	variant_label	is_recommended_spec	source_book	source_author	source_year	source_page	source_pdf_filename	method	garnish	ice	tasting_nose	tasting_palate	tasting_finish	tasting_summary	historical_notes	technique_notes	personal_notes	variant_commentary
5062	80	—	0	The Up-to-Date Bartender's Guide	Harry Montague	1913	40	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Put the bar sugar, brandy, and ice in a large bar glass.", "Stir, drop in a piece of lemon peel, grate nutmeg on top, and serve."]	Lemon peel and nutmeg	Ice	—	—	—	—	—	—	—	—
5457	80	Bullock 1917	0	The Ideal Bartender	Tom Bullock	1917	25	1917 The Ideal Bartender by Tom Bullock.md	["Place one lump of ice in a whiskey glass.", "Add the ingredients, stir, twist in lemon peel, grate nutmeg on top, and serve."]	Twisted lemon peel and grated nutmeg	1 lump ice	—	—	—	—	This matters because Bullock preserves a compact iced sling form instead of only hot sling service.	The lemon-peel twist and nutmeg finish keep the old sling grammar visible in a late bar context.	—	—
6182	80	—	0	L'Art du Shaker	Dominique Migliorero	1925	14	1925 L'Art du Shaker by Dominique Migliorero.md	["Build in a large glass and complete with soda water."]	—	—	—	—	—	—	—	—	—	—
8075	80	—	0	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	98	1935 Old Waldorf-Astoria Bar Book.md	["Build and serve with a small spoon."]	—	Ice	—	—	—	—	—	—	—	—
8489	80	—	0	The Artistry of Mixing Drinks	Frank Meier	1936	89	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Build in a tumbler over ice, fill with plain water, shake well, and serve."]	—	Ice	—	—	—	—	—	—	—	—
82	81	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	62	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Add whiskey to a small bar glass.", "Fill the tumbler one-third full with boiling water.", "Grate nutmeg on top and serve hot."]	Freshly grated nutmeg	—	Warm spirit vapour and nutmeg rise immediately from the glass.	It is leaner than a sugar-led toddy, with heat and spice carrying the experience as much as sweetness.	The finish is hot, quick, and straightforward.	A functional warming sling that shows the family could operate with remarkable economy.	Hot Whiskey Sling helps prevent us from reading all nineteenth-century slings through the much later tropical and long-drink lens. In Thomas, the category is still close to the toddy world of plain warming utility serves.	Because the build is so spare, temperature control matters more than anything else. The water must be genuinely hot, and the nutmeg should bloom into the rising vapour.	—	If Brandy Sling shows the sling as a dressed toddy, Hot Whiskey Sling shows the sling as a practical hot service form. Together they keep the family historically grounded.
502	81	Hot	0	The American Bar-Tender	E. A. Simmons	1874	8	1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons.md	["Dissolve the sugar in boiling water in a tumbler.", "Add the whiskey and a small slice of lemon.", "Grate nutmeg on top."]	Nutmeg	—	—	—	—	—	—	—	—	—
704	81	—	0	American and Other Drinks	Leo Engel	1878	47	1878 American and other drinks.md	["Fill the tumbler one-third full of boiling water and grate nutmeg on top."]	Grated nutmeg	None	—	—	—	—	—	—	—	—
1369	81	Henry J. Wehman 1891	0	Wehman's Bartender's Guide	Henry J. Wehman	1891	53	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Dissolve the powdered sugar in a little hot water.", "Add the whiskey and fill the glass two-thirds full of boiling water.", "Grate a little nutmeg on top and serve."]	Nutmeg	—	Warm whiskey and nutmeg dominate the aroma.	It is direct, warming, and simple, preserving the old hot-sling logic without the theatrical flourish of a blazer.	The finish is hot, sweet-spiced, and steady.	A plain hot whiskey sling that helps define the everyday end of nineteenth-century hot bar service.	This recipe matters because it reminds us that most historic hot drinks were not spectacular, only functional and familiar. The sling survives here as an everyday service form alongside more dramatic entries such as Blue Blazer.	Temperature and balance matter more than complexity. The drink should be hot enough to bloom the nutmeg without becoming harsh to drink.	—	Compared with Blue Blazer, this is all utility and no theatre. Compared with hot whiskey toddy forms, it remains recognisably sling-shaped in name and handling.
1852	81	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	40	1895 The Mixicologist by C F Lawlor.md	["Dissolve the sugar in a little hot water.", "Add the whiskey and fill the glass two thirds full of boiling water.", "Grate a little nutmeg on top and serve."]	Nutmeg	—	Warm whiskey and nutmeg present immediately.	It is plain, hot, and direct, with very little standing between the drinker and the spirit.	The finish is warming and lightly spiced.	A late survival of the hot sling as simple restorative bar service.	Hot Whiskey Sling is historically important because it shows how older hot-service grammar persists even as colder shaken drinks become more codified elsewhere in the same book.	This is not a shaken or theatrical drink. Its identity depends on fast assembly and proper serving heat.	—	Compared with whiskey toddy, the line is extremely thin in practice. The classificatory interest lies in the persistence of the sling name.
4310	81	—	0	The Buffet Blue Book	John H. Considine	1912	36	1912 The Buffet Blue Book bu John H Considine.md	["Dissolve the sugar with enough hot water in a hot water glass.", "Add the whiskey and lemon peel, fill up with hot water, stir with a spoon, grate nutmeg on top, and serve."]	Lemon peel and grated nutmeg	None	—	—	—	—	—	—	—	—
5065	81	—	0	The Up-to-Date Bartender's Guide	Harry Montague	1913	41	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Substitute whiskey for brandy and proceed as for Brandy Sling.", "Serve hot with lemon peel and grated nutmeg."]	Lemon peel and nutmeg	—	—	—	—	—	—	Source is explicitly substitution-based.	—	—
9356	81	—	0	Famous New Orleans Drinks and How to Mix 'Em	Stanley Clisby Arthur	1938	78	Famous Orleans Drinks and How to Mix â€˜Em by Stanley Clisby Arthur (1938).md	["Dissolve the sugar in half a glass of boiling water.", "Add the whiskey and lemon peel, grate nutmeg on top, and serve hot."]	Grated nutmeg	—	—	—	—	—	—	—	—	—
83	82	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	62	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Prepare a Gin Toddy in a small bar glass.", "Finish by grating a little nutmeg on top."]	Freshly grated nutmeg	Small lump of ice	Nutmeg sits over soft gin botanicals on the nose.	The palate is plain but aromatic, with the gin's herbal edge now framed by the sling's spice cue.	It finishes lightly spiced, botanical, and neat.	A very simple sling whose identity lies almost entirely in its aromatic finish and family naming.	Gin Sling helps show how elastic these old families were. Thomas treats the format as portable across spirits with minimal need for further explanation.	As with all of these early utility drinks, the nutmeg belongs on the surface and the dilution should stay modest.	—	The Gin Sling keeps reinforcing the pattern: toddy is the base grammar, sling is one of its named aromatic branches.
477	82	—	0	The Gentleman's Table Guide	E. Ricket and C. Thomas	1871	49	1871 The Gentleman's Table Guide by E Ricket and C Thomas.md	["Place the lemon slices and sugar in a soda-water glass.", "Fill up with shaved ice.", "Add the gin and shake well.", "Serve with two straws."]	—	Shaved ice	—	—	—	—	—	—	—	—
503	82	—	0	The American Bar-Tender	E. A. Simmons	1874	8	1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons.md	["Add the sugar, water, gin, and ice to a small glass.", "Stir with a spoon.", "Grate nutmeg on top."]	Nutmeg	Small lump of ice	—	—	—	—	—	—	—	—
703	82	—	0	American and Other Drinks	Leo Engel	1878	47	1878 American and other drinks.md	["Make the same as Gin Toddy, adding a little grated nutmeg on top."]	Grated nutmeg	One small lump of ice	—	—	—	—	—	—	—	—
1335	82	Drinks a La Mode 1891	0	Drinks a La Mode	Mrs de Salis	1891	47	1891 Drinks a La Mode by Mrs de Salis.md	["Put lemon slices and loaf sugar into a tumbler, fill with shaven or crushed ice, add gin, stir, and serve with a straw."]	Lemon slices	Shaven or crushed Wenham Lake ice	—	—	—	—	—	—	—	—
1368	82	Holland Gin (Henry J. Wehman 1891)	0	Wehman's Bartender's Guide	Henry J. Wehman	1891	53	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Dissolve the sugar in the water in a small bar glass.", "Add the gin and small lump of ice and stir thoroughly with a spoon.", "Grate a little nutmeg on top and serve."]	Nutmeg	Small ice lump	Gin and fresh nutmeg create a softer and more domestic aroma than the sharper sour family.	The drink is simple, sweetened, and spirit-led, preserving the old sling logic rather than moving into citrus or soda territory.	The finish is short, warm-spiced, and gently botanical.	A plain cold sling that preserves a very old mixed-drink grammar into the 1890s.	Cold gin sling matters because it shows how long the old sugar-water-spirit family survived alongside more modern cocktails, sours, and fizzes. This is one of the clearest examples of continuity rather than replacement.	The drink depends on restraint. Too much dilution or excess garnish would push it away from sling simplicity.	—	Compared with a gin cocktail, this is much plainer and less aromatic in design. Compared with hot sling service, it is the same family logic cooled down rather than structurally reinvented.
1373	82	Hot (Henry J. Wehman 1891)	0	Wehman's Bartender's Guide	Henry J. Wehman	1891	53	1891 Wehman’s Bartender’s Guide by Henry J. Wehman.md	["Dissolve the loaf sugar in a little water in a hot water glass.", "Add the Holland gin.", "Fill the balance with hot water and stir with a spoon.", "Grate a little nutmeg on top and add a slice of lemon if desired."]	Nutmeg, optional lemon slice	—	Hot gin and nutmeg rise first, with optional lemon adding a brighter edge.	It is a simple warming sling, showing gin service in its older sweetened hot-water form rather than as a cocktail or sour.	The finish is gently sweet, warming, and botanical.	A hot sling that keeps the old sweetened gin-and-water line visibly alive in the 1890s.	Hot Gin Sling is useful because it shows how conservative bar service remained even as the cocktail world became more complex. Plain hot sling forms persisted alongside more modern mixed-drink fashions.	The drink should be hot and integrated, not scalding and raw. Nutmeg and optional lemon are finishing touches, not excuses to overcomplicate it.	—	Compared with the cold Gin Sling, this is more openly restorative. Compared with hot toddy service, it keeps the sling identity in name and tone even when the structure overlaps heavily.
1694	82	Cold	0	Modern American Drinks	George J. Kappeler	1895	101	1900 Modern American Drinks by J Kappeler.md	["Prepare the same as Cold Brandy Sling, substituting gin for brandy."]	Nutmeg	Ice	—	—	—	—	—	—	—	—
2866	82	Cold	0	The Complete Buffet Guide	V. B. Lewis	1903	67	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Dissolve the lump of sugar in a little water.", "Add the lump of ice and the gin, stir, grate a little nutmeg on top, and serve."]	Grated nutmeg	Lump ice	Holland gin and nutmeg define the nose.	The cold form keeps the sling family very close to its toddy ancestry: sweetening, a little water, spirit, and spice, with ice now mediating the service.	The finish is cool, herbal, and lightly spiced.	A cold Holland-gin sling preserving the family's toddy-derived structure.	—	—	—	—
6359	82	—	0	L'Art du Shaker	Dominique Migliorero	1925	28	1925 L'Art du Shaker by Dominique Migliorero.md	["Prepare following the Brandy Sling method, replacing brandy with gin."]	—	—	—	—	—	—	—	—	—	—
7458	82	Cold	0	Cocktails	Pedro Chicote	1928	325	1928 Cocktails by Pedro Chicote.md	["Build in the glass, stir, finish with grated nutmeg, and serve."]	Grated nutmeg	2 or 3 pieces of ice	—	—	—	—	This matters because it keeps the simple cold gin sling line alive beside the more lengthened highball forms.	The sling identity remains same-glass and nutmegged here.	—	—
8076	82	—	0	The Old Waldorf-Astoria Bar Book	Albert Stevens Crockett	1935	98	1935 Old Waldorf-Astoria Bar Book.md	["Stir with spoon and grate nutmeg."]	—	Ice	—	—	—	—	—	—	—	—
9274	82	—	0	Café Royal Cocktail Book	W. J. Tarling	1937	234	Café Royal Cocktail Book by William J Tarling (1937).md	["Serve in a long tumbler and fill with water."]	—	—	—	—	—	—	—	—	—	—
84	83	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	59	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Prepare the drink with the same ingredients as a Brandy Toddy.", "Fill two-thirds full with ice.", "Dash about a teaspoonful of port wine on top so that it floats."]	Port wine float	Ice	The nose is gently wine-scented above softened brandy.	It drinks like a chilled toddy that opens into a darker, fruitier top note from the floated port.	The finish is mellow, cool, and faintly vinous.	A revealing hybrid drink that shows sangaree can be built by modifying toddy service rather than starting from wine alone.	This entry is especially valuable historically because Thomas defines it by transformation from another named drink. It demonstrates that sangaree was understood not only as a wine formula but also as a spirit drink that could be shifted into the family by chilled service and wine topping.	The floated port should remain perceptible at the surface. If it vanishes entirely into the drink, much of the sangaree's identity goes with it.	—	Brandy Sangaree is one of the best examples in Thomas of a family defined by finishing logic rather than by a fixed base recipe.
322	83	Terrington 1869	0	Cooling Cups and Dainty Drinks	William Terrington	1869	197	1869 Cooling Cups and Dainty drinks by William Terrington.md	["Put the brandy, water, and sugar into a large glass.", "Fill nearly to the brim with ice and pour the port wine on top."]	—	Ice	—	—	—	—	This is a compact but important sangaree witness with the float structure clearly retained.	The top float of port is the key service gesture here.	—	—
695	83	—	0	American and Other Drinks	Leo Engel	1878	45	1878 American and other drinks.md	["Build as Brandy Toddy omitting the nutmeg, fill two-thirds with ice, and float port wine on top."]	—	Two-thirds full of ice	—	—	—	—	—	—	—	—
811	83	—	0	McDonough's Bar-Keepers' Guide, and Gentlemen's Sideboard Companion	Patsy McDonough	1883	15	1883 McDonough's bar-keepers' guide, and gentlemen's sideboard companion (1883).md	["Use a medium sized bar glass and add the sugar, water, shaved ice, and brandy.", "Stir with a bar spoon.", "Dash on some port wine and sip through a straw."]	—	Shaved ice	—	—	—	—	—	—	—	—
1686	83	George J. Kappeler 1895	0	Modern American Drinks	George J. Kappeler	1895	99	1900 Modern American Drinks by J Kappeler.md	["Fill a mixing-glass half-full of fine ice and add the sugar and brandy.", "Shake well, strain, and grate nutmeg on top."]	Nutmeg	Fine ice	—	—	—	—	—	—	—	—
1868	83	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	45	1895 The Mixicologist by C F Lawlor.md	["Dissolve the sugar in a little water.", "Add the brandy and shaved ice and shake up well.", "Strain into a small glass, dash a little Port wine on top, and serve with grated nutmeg."]	Nutmeg	—	Nutmeg, Port, and brandy create a soft wine-spiced aroma.	It is richer and more vinous than a plain spirit drink, but still concise and bar-oriented.	The finish is warming, sweet-wine scented, and lightly spiced.	A polished late sangaree preserving the old wine-float grammar in compact form.	Brandy Sangaree is important because it shows the sangaree family surviving late into the century with its identity intact: sweetened base spirit, cool service, wine float, and spice.	The Port should sit as a finishing accent rather than vanish entirely into the mix.	—	Compared with Port Wine Sangaree, this is spirit-based with wine as finishing modifier rather than the reverse.
2532	83	—	0	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	63	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Stir the ingredients well in a small bar glass over shaved ice.", "Give a dash of port wine on top and serve."]	—	Shaved ice	—	—	—	—	This is a useful checkpoint for the spirit-led sangaree branch distinguished by its final wine accent.	The dash of port on top is a defining sangaree gesture here.	—	—
2634	83	—	0	Daly's Bartenders' Encyclopedia	Tim Daly	1903	53	1903 Daly's Bartenders' Encyclopedia.md	["Shake the fine ice, water, sugar, and brandy well.", "Strain into a stem glass, grate nutmeg on top, and serve."]	Nutmeg.	Fine ice	—	—	—	—	This is a useful checkpoint for sangaree surviving as an iced shaken service in 1903 rather than only as a still built drink.	The shaken chill and nutmeg finish define the service logic here.	—	—
2857	83	V. B. Lewis 1903	0	The Complete Buffet Guide	V. B. Lewis	1903	64	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Combine the shaved ice, water, brandy, and powdered sugar and stir well.", "Give a dash of Port wine on top and serve."]	—	Shaved ice	Brandy rises first, with the Port acting as a finishing scent rather than a full ingredient.	This is a good example of sangaree logic in miniature: sweetened spirit, chill, and a vinous top-note rather than a large or complicated build.	The finish is sweet, lightly vinous, and brandy-led.	A compact brandy sangaree with the classic Port finish intact.	—	—	—	—
3319	83	—	0	The Hoffman House Bartender's Guide	Charles S. Mahoney	1905	196	1905 The Hoffman House Bartender's Guide by Charles S. Mahoney.md	["Stir the ice, water, sugar, and brandy with a spoon.", "Grate nutmeg on top and serve."]	Grated nutmeg	Lump ice	—	—	—	—	—	—	—	—
3902	83	—	0	Jack's Manual	J. A. Grohusko	1910	41	1910 Jack's Manual by J A Grohusko.md	["Add the sugar, brandy, Port wine, and ice to a glass.", "Shake, strain, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4249	83	—	0	The Buffet Blue Book	John H. Considine	1912	24	1912 The Buffet Blue Book bu John H Considine.md	["Stir the ice, sugar, mineral water, and brandy well.", "Dash port wine on top, grate nutmeg over it, and serve."]	Grated nutmeg	Ice	—	—	—	—	—	—	—	—
4688	83	—	0	Bartenders' Guide: How to Mix Drinks	Wehman Bros.	1912	61	1912 Wehman Bros.md	["Stir the ice, water, sugar, and brandy well with a spoon, optionally strain, grate nutmeg on top, and serve."]	—	Ice	—	—	—	—	—	—	—	—
4780	83	—	0	Bartenders' Manual	Bartenders Association of America	1913	17	1913 Bartenders' Manual (Bartenders Association of America).md	["Stir well over the ice and dash port wine on top."]	—	Ice	—	—	—	—	—	—	—	—
5054	83	—	0	The Up-to-Date Bartender's Guide	Harry Montague	1913	37	1913 The Up to Date Bartender's Guide by Harry Montague.md	["Fill a bar glass three-quarters full of fine ice and add the sugar and brandy.", "Shake, strain into a small glass, sprinkle with nutmeg, and serve."]	Grated nutmeg	Fine ice	—	—	—	—	—	—	—	—
5551	83	1918 Home Brewed, How to Mix Drinks opening section	0	Home Brewed Wines and Beers and Bartenders' Guide	Johnson Smith & Company	1918	—	1918 Home Brewed Wines and Beers and Bartender's Guide.md	["Stir well, give a dash of port wine on top, and serve."]	—	Ice	—	—	—	—	—	—	—	—
8488	83	—	0	The Artistry of Mixing Drinks	Frank Meier	1936	86	The Artistry of Mixing Drinks by Frank Meier (1936).md	["Dissolve sugar in a little water in a small tumbler, add ice and brandy, stir, grate nutmeg on top, and serve."]	Grated nutmeg	Ice	—	—	—	—	—	—	—	—
85	84	Jerry Thomas 1862	1	The Bar-Tender's Guide	Jerry Thomas	1862	60	1862 The Bar Tender's Guide price $1.50 by Jerry Thomas.md	["Prepare the drink with the same ingredients as a Gin Toddy.", "Fill two-thirds full with ice.", "Dash about a teaspoonful of port wine on top so that it floats."]	Port wine float	Ice	Botanical gin and dark wine fruit meet at the surface.	It is odder and more contrast-driven than the brandy version, with the port float softening but not erasing the gin's herbal edge.	The finish is cool, faintly resinous, and touched by wine sweetness.	A historically revealing hybrid that makes the sangaree family look more inventive than its modest name suggests.	Gin Sangaree underlines the same point as Brandy Sangaree: Thomas's drink families often move by adaptation from one base service to another. That adaptability is central to tracing how later named classics emerge from earlier utility forms.	Preserve the port float as a visible and aromatic top note. The drink should announce its sangaree identity on first smell and first sip.	—	If the wine sangarees show the family in simple form, Gin Sangaree shows it in transformation mode, built by modifying another family rather than by repeating one exact formula.
696	84	—	0	American and Other Drinks	Leo Engel	1878	45	1878 American and other drinks.md	["Build as Gin Toddy omitting the nutmeg, fill two-thirds with ice, and float port wine on top."]	—	Two-thirds full of ice	—	—	—	—	—	—	—	—
1687	84	George J. Kappeler 1895	0	Modern American Drinks	George J. Kappeler	1895	99	1900 Modern American Drinks by J Kappeler.md	["Prepare the drink the same as Brandy Sangaree, using gin in place of brandy."]	Nutmeg	Fine ice	—	—	—	—	—	—	—	—
1870	84	C. F. Lawlor 1895	0	The Mixicologist	C. F. Lawlor	1895	45	1895 The Mixicologist by C F Lawlor.md	["Prepare the drink the same as the brandy or whiskey sangaree, substituting Holland or Old Tom gin instead of brandy or whiskey."]	Nutmeg	—	Gin botanicals lift the Port-and-nutmeg frame more sharply than the darker-spirit versions.	It is more aromatic and somewhat stranger to a modern palate, but entirely coherent within the sangaree family.	The finish is wine-softened, botanical, and lightly spiced.	A gin branch of the sangaree family that keeps the old template flexible across very different spirit identities.	Gin Sangaree matters because it shows how broad the sangaree family remained. The idea of topping a gin-based short drink with Port is historically normal here, even if it feels unusual now.	The key is family fidelity: cool service, sweetening, Port accent, and spice. The exact gin changes the character but not the structure.	—	Compared with the brandy and whiskey versions, this is more botanical and less obviously rounded, but still clearly of the same family.
2533	84	—	0	The Complete Buffet Manual or How to Mix Fancy Drinks	J. E. Sheridan	1901	63	1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan.md	["Stir with a spoon in a small bar glass over shaved ice.", "Put about a teaspoonful of sherry on top and serve."]	—	Shaved ice	—	—	—	—	This is a useful checkpoint because Sheridan preserves a gin sangaree with a sherry top note rather than port.	The top note of sherry is the structural distinction here.	—	—
2858	84	V. B. Lewis 1903	0	The Complete Buffet Guide	V. B. Lewis	1903	65	1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis.md	["Combine the sugar, Holland gin, and shaved ice and stir with a spoon.", "Put about a teaspoon of sherry on top and serve."]	—	Shaved ice	The genever-like gin sits beneath a light sherry top-note.	Lewis's version is a useful reminder that sangaree finishes were not limited to Port; sherry could perform the same top-note role in a drier key.	The finish is herbal, lightly sweet, and vinous.	A Holland-gin sangaree using sherry rather than Port as the finishing wine note.	—	—	—	—
3967	84	—	0	Jack's Manual	J. A. Grohusko	1910	52	1910 Jack's Manual by J A Grohusko.md	["Prepare the drink the same as Brandy Sangaree, substituting gin instead of brandy.", "Shake, strain, and serve."]	—	Ice	—	—	—	—	—	—	—	This is source-directed reconstruction from an explicit cross-reference rather than a full standalone printed formula.