Tract · Cocktails

Punch · Built in glass · Historical · complexity 2/5

Cognac Sangaree

Chicote's Cognac Sangaree is a light brandy-and-water service with sugar, nutmeg, and straws.

Served in Wine glass. Ice: Ice.

Family

Variants (2)

El Bar Americano en España by Pedro Chicote (1927, p.128)

0.5 wine-copitacoñac — 1/2 copita de las de vino de coñacbase
ice — 3 ó 4 pedacitos de hielobase
0.5 wine-copitaagua — 1/2 copita de las de vino de aguadilution
nuez moscada rallada — Floated over the drink at service.other
1 coffee spoonazúcar en polvo — 1 cucharada de las de café de azúcar en polvosweetener
  1. Mix well in a wine glass until the sugar dissolves.
  2. Finish with a little grated nutmeg and serve in the same glass with straws.

Garnish: Nutmeg and straws

Ice: Ice

Cocktails by Pedro Chicote (1928, p.321) — Chicote 1928

0.5 wineglasscognac — conacbase
3 piecesice — pedacitos de hielobase
0.5 wineglasswater — aguadilution
nutmeg — nuez moscada ralladaother
1 coffee spoonsugar — azucar en polvosweetener
  1. Build in a wine glass over the ice and stir well to dissolve the sugar.
  2. Serve in the same glass with grated nutmeg on top and straws.

Garnish: Grated nutmeg

Ice: 3 or 4 small pieces of ice

This matters because it shows the sangaree line still alive in late Madrid service with its classic nutmeg finish intact.

The source defines the drink by same-glass service, light dilution, and nutmeg on top.

See also: Whiskey Sangaree, Port Wine Sangaree