Our cocktail of the month for July is the perfect cocktail hour cool down.
Popularised in the British Antilles near the beginning of the nineteenth century, the Jersey Sangaree combines Tanqueray Gin, two kinds of liqueur, still water and a fortified wine float. The ingredients are built into a large wine glass over a bed of crushed ice and churned. This combination of flavours promises a refreshing cocktail choice, ideal for long hot hazy summer nights in London.
For budding cocktail enthusiasts keen to impress with this historic cocktail at home, here is how to make the Jersey Sangaree:
Ingredients
25ml Tanqueray Gin
4 dashes orange bitter
10ml Suze Liqueur
10ml Yellow Chartreuse Liqueur
25ml still water
25ml Noilly Amber Vermouth for the float
Simply build the ingredients into a large wine glass over crushed ice and churn. For garnish, we like a cinnamon stick, lemon and grated nutmeg. However, any citrus fruits will work.
Popularised in the British Antilles near the beginning of the nineteenth century, the Jersey Sangaree combines Tanqueray Gin, two kinds of liqueur, still water and a fortified wine float. The ingredients are built into a large wine glass over a bed of crushed ice and churned. This combination of flavours promises a refreshing cocktail choice, ideal for long hot hazy summer nights in London.
For budding cocktail enthusiasts keen to impress with this historic cocktail at home, here is how to make the Jersey Sangaree:
Ingredients
25ml Tanqueray Gin
4 dashes orange bitter
10ml Suze Liqueur
10ml Yellow Chartreuse Liqueur
25ml still water
25ml Noilly Amber Vermouth for the float
Simply build the ingredients into a large wine glass over crushed ice and churn. For garnish, we like a cinnamon stick, lemon and grated nutmeg. However, any citrus fruits will work.
