Lifestyle

Warm up your winter evenings with a Brandy Sangaree

Garnished with a cinnamon stick, orange slices and maybe a star anise or two, this cocktail looks as good as it tastes.

Brandy Sangaree is a classic cocktail with roots that go back centuries, yet it feels tailor-made for modern cold nights. It’s smooth, warming and layered with flavour, making it the ideal fireside companion. Unlike its summer cousin, the Sangria, the Brandy Sangaree is a deeper, cosier affair. It combines the comforting kick of brandy with the gentle sweetness of fortified wine and the spice of a mulled drink, all rounded off with citrus and a hint of winter warmth. Think of it as a mulled wine’s grown-up, slightly more refined relative.

 

Ingredients

  • 50ml brandy (Oude Meester Demant works well with this recipe)
  • 25ml ruby port or sweet red vermouth
  • 10ml simple syrup (or a small teaspoon of brown sugar)
  • Dash of Angostura bitters
  • Ice cubes
  • Orange slice
  • Cinnamon stick
  • Star anise (optional)

Method

  1. Fill a short glass with ice.
  2. Pour in the brandy, port and simple syrup.
  3. Add a dash of bitters and stir gently.
  4. Garnish with an orange slice, a cinnamon stick and a star anise if using.
  5. Sip slowly and enjoy the warmth.

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I'm an experienced writer, sub-editor, and media & public relations specialist with a demonstrated history of working in the media industry – across digital, print, TV, and radio. I earned a diploma in Journalism and Print Media from leading institution, Damelin College, with distinctions (Journalism And Print Media, Media Studies, Technical English And Communications, South African Studies, African & International Studies, Technology in Journalism, Journalism II & Practical Journalism). I also hold a qualification in Investigative Journalism from Print Media SA, First Aid Training from St John’s Ambulance, as well as certificates in Learning to Write Marketing Copy, Planning a Career in User Experience, and Writing a Compelling Blog Post.

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