We’re going back into the cocktail annals for this one, with the Sangaree’s origins dating back to the late 1700s. It takes its name from the Spanish word for blood, Sangre, and this version comprises Old Tom Gin, Sugar Syrup and Tawny Port.
Shake Gin and Sugar Syrup with ice and strain into a chilled glass. Pour the port wine (which will sink to the bottom) and mix, leaving a think clear layer at the top.
Dust with freshly grated Nutmeg