When Sam Adams and John Hancock first fanned the flames of independence at the Black Horse Inn in Massachusetts, they probably enjoyed a sangaree together. An important component of the United States’ first (and best) national pastime (drinking), the sangaree was composed of Madeira, water, sugar and nutmeg.
Today this classification of drink entails that one can use any spirit, sugar or any liqueur, ice in place of water, and of course, the all important, unchangeable, distinguishing feature: nutmeg.
As was the case of many of the colonist’s drinks of choice, the sangaree is quite a simple concoction by today’s standards, but this doesn’t mean that it doesn’t warrant a revisit. Nutmeg, especially during the holiday season, is a wonderful addition to many a cocktail, and it adds a lovely aroma to the Pear Sangaree. If one finds a good pear nectar (I’ve always tried to find an organic one), you’ll find that the brandy, pear and nutmeg are as harmonious as a three string quartet. The spiced syrup, which is useful for a number of drinks throughout the year, adds yet another layer of complexity, and helps balance the healthy dash of bitters that one finds in this sangaree. Curl up by the fire, turn on some Bing Crosby, and enjoy.
HOW TO MAKE IT
3 oz brandy
3 dashes Angostura
¼ oz spiced syrup
Build in rocks glass, top with pear nectar, and grate nutmeg on top.
Spiced Syrup
2 cups demerara sugar
1 cup water
3 cinnamon sticks
20 cloves
20 black peppercorns
2 star anise
Mix together in a saucepan, bring to a boil, then remove from heat and let sit for several hours to steep & cool. Strain, bottle and store in fridge.
Cheers,
Jamie Boudreau
Bar Manager
VESSEL
