Single Malt Sangaree

from PDT

  • 2 oz. Paumanok Cabernet Franc
  • 1 oz. Oban 14-Year-Old Single Malt Scotch Whisky
  • 1 oz. Red Dubonnet
  • .75 oz. Grand Marnier
  • 1 barspoon Demerara Syrup

Heat until steaming. Pour into a pre-heated heatproof mug. Twist an orange peel over the surface and discard. Garnish with a cinnamon stick.

Sangarees, from the Spanish "sangria," were traditionally prepared, in the early half of the 19th century, with fortified wine, water, sugar, and nutmeg. —Jim Meehan, Winter 2008