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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.

Tasting Notes:

  • Dave’s Rating: 4/10
  • Strength: 8/10 (although I think it
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