Nouveau Sangaree

About the Nouveau Sangaree

The Nouveau Sangaree is a stirred, wine forward cocktail that combines Beaujolais Nouveau, Angostura bitters, a substantial pour of Laird’s Bonded Apple Brandy, and a small, half ounce accent of Timber Creek Florida Gin, finished with cinnamon and an apple fan garnish. A sangaree is traditionally a wine or spirit based drink sweetened and lightly spiced, closer in spirit to a spiced mulled wine than a classic spirit forward cocktail, and this version leans heavily into that format: the apple brandy and light Beaujolais carry most of the drink’s body and fruit, with the maple syrup and cinnamon adding warmth and the gin contributing a smaller citrus and juniper accent rather than serving as the primary spirit. Because the apple brandy here is poured in a larger amount than the Timber Creek Florida Gin, this recipe is one the distillery may want to review before publishing it as a Timber Creek drink; the gin plays a supporting role rather than the lead.

To build it, stir the wine, bitters, apple brandy, gin, and maple syrup together with ice until well chilled, and strain into a chilled coupe, garnishing with a cinnamon dusted apple fan for aroma and visual appeal. It pours a deep ruby color and smells of baked apple and warm spice. This is a natural fit for a fall or holiday table, and it pairs well with fruit tart, roasted almonds, soft cheese, citrus salad, or berry pie.

Serve it in a chilled coupe rather than over ice, since the goal is a cold, fully integrated drink rather than one that continues to dilute and separate from melting cubes throughout the meal. As with any wine and spirit combination, it drinks smoothly but carries real alcohol weight, so enjoy it slowly, pace yourself through the evening, and drink responsibly.

The Nouveau Sangaree is a stirred, wine forward cocktail that combines Beaujolais Nouveau, Angostura bitters, a substantial pour of Laird’s Bonded Apple Brandy, and a small, half ounce accent of Timber Creek Florida Gin, finished with cinnamon and an apple fan garnish. A sangaree is traditionally a wine or spirit based drink sweetened and lightly spiced, closer in spirit to a spiced mulled wine than a classic spirit forward cocktail, and this version leans heavily into that format: the apple brandy and light Beaujolais carry most of the drink’s body and fruit, with the maple syrup and cinnamon adding warmth and the gin contributing a smaller citrus and juniper accent rather than serving as the primary spirit. Because the apple brandy here is poured in a larger amount than the Timber Creek Florida Gin, this recipe is one the distillery may want to review before publishing it as a Timber Creek drink; the gin plays a supporting role rather than the lead.

To build it, stir the wine, bitters, apple brandy, gin, and maple syrup together with ice until well chilled, and strain into a chilled coupe, garnishing with a cinnamon dusted apple fan for aroma and visual appeal. It pours a deep ruby color and smells of baked apple and warm spice. This is a natural fit for a fall or holiday table, and it pairs well with fruit tart, roasted almonds, soft cheese, citrus salad, or berry pie.

Serve it in a chilled coupe rather than over ice, since the goal is a cold, fully integrated drink rather than one that continues to dilute and separate from melting cubes throughout the meal. As with any wine and spirit combination, it drinks smoothly but carries real alcohol weight, so enjoy it slowly, pace yourself through the evening, and drink responsibly.