Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 60 ml | Old-tom-gin — {"raw_name": "Old Tom gin", "raw_measure": "60 ml Old Tom gin", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 30 ml | Tawny port — {"raw_name": "Tawny port", "raw_measure": "30 ml Tawny port", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 7.5 ml | Sugar syrup (2:1) — {"raw_name": "Sugar syrup (2:1)", "raw_measure": "7.5 ml Sugar syrup (2:1)", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- SHAKE gin and sugar with ice and strain into chilled glass
- Lastly POUR the port wine which will sink through drink and mix, leaving a thin clear layer at the top.
Ice: ice
{"date_published": "2017-03-28 08:35:34", "source_url": "https://www.diffordsguide.com/cocktails/recipe/3308/gin-sangaree-sangre", "image_url": "https://cdn.diffordsguide.com/cocktail/Onlo7A/square/0/512x512.webp?v=1737701592"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.