Bartender's Manual by Theodore Proulx (1888, p.35) — Theodore Proulx 1888
| 1 teaspoon | sugar — sugar | base |
| ice — fine ice | other | |
| nutmeg — nutmeg | other | |
| 1 jigger | Sauternes wine — sauterne | other |
- Prepare the drink similarly to Port Wine Sangaree, substituting sauterne for port.
Garnish: Nutmeg
Ice: Fine ice
- Summary
- A white-wine sangaree branch showing the family's reach beyond darker fortified forms.
Sauterne Sangaree helps preserve the fact that sangaree was a flexible service grammar, not a narrow port-only formula.
The by-reference structure again shows family-template thinking at work in professional bartending.
Compared with Port Wine Sangaree, this is lighter and more wine-delicate while keeping the same service logic.