Stout Sangaree

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Cocktail History

The Stout Sangaree is a modern cocktail that was first published in The Official Downton Abbey Cocktail Book by Lou Bustamante. Similar to the Black Velvet, the recipe calls for a unique combination of dry stout beer and wine, but this version uses a dark and rich ruby port instead of sparkling wine and tops it all off with fragrant nutmeg.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Dry Stout Beer: This is a type of dark beer made with hops, malted barley, yeast, and water. I used Guinness Draught Stout.

Ruby Port: This is a fortified wine made in Portugal with a blend of red grapes. I used Sandeman Fine Ruby Porto.

Grated Nutmeg: This is a spice made from the seed of a nutmeg tree. I used Frontier Co-op Whole Nutmeg.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Grater: This is used to grate spices or citrus peel. I used the OXO Good Grips Grater.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Dark red-brown color

• Aroma: Nutmeg and beer

• Taste: Noticeable malty beer flavor complemented with red wine

• Finish: Slightly bitter beer aftertaste

Kendall’s Take: “This is one very hearty drink. I have a hops allergy, so I can’t really drink beer anymore. But even before I knew that, I wasn’t crazy about stouts and assumed I wouldn’t like this combination all that much. Turns out red wine and thick, heavy beer make for a really delicious and simple dessert-style cocktail. The Stout Sangaree was surprisingly tasty and would probably be the only way I would enjoy a stout if I still drank them.”

Recipe

This cocktail recipe was adapted from The Official Downton Abbey Cocktail Book: Appropriate Libations for All Occasions by Lou Bustamante.