Always on the prowl for a new type of drink, I stumbled upon the Rum Sangaree. I have to admit that I have been tempted by this drink a couple of times, with its combination of dark rum and port, which are two of my favorite ingredients. I have always been scared away however by the prospect of mixing them together with little else. Time to put those fears aside and jump right in.
- 2 ounces dark rum (Myers)
- 0.5 ounces Cointreau
- 0.5 ounces port
Combine in mixing glass over ice and stir. Strain and serve in an ice filled wine glass and sprinkle a little nutmeg over the top. Dave’s Thoughts:
- When looking at the recipe, I felt that the amount of rum was going to overpower the drink, and not in a good way. Now that I am tasting it I have to say that you can taste the rum, but there is no harshness as I sip.
- The drink certainly is sweet, and you can taste the complex Cointreau flavor, which surprisingly the rum and the port combine with to create a pleasing flavor.
- The finish is all dark rum, with the taste of burnt sugar lingering in your palette.
- Dave’s Rating: 4/10
- Strength: 8/10 (although I think it