Silver Sangaree

from PDT

  • 1.5 oz. Paumanok Cabernet Franc
  • .75 oz. Lemon Juice
  • .5 oz. Famous Grouse Blended Scotch Whisky
  • .5 oz. Dow's Ruby Port
  • .5 oz. Clove Syrup
  • 4 Kirsch Brandied Cherry
  • 1 Egg White

Add the cherries and clove syrup to a mixing glass and muddle. Add everything else, then dry-shake. Shake with ice and strain into a chilled wine glass. Garnish with grated nutmeg.

After working on wine-and-beer cocktails at Ravi DeRossi's wine bar around the corner from PDT, Jane Danger created this sangaree for our winter menu. —Jane Danger, Winter 2007

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