Silver Sangaree

About the Silver Sangaree

Silver Sangaree is a rich, wine-based cocktail rounded out with a smaller pour of Timber Creek Florida Single Malt Whiskey, built with Cabernet Franc, ruby port, clove syrup, and a brandied cherry garnish. Shaken with egg white and strained into a wine glass, it sits somewhere between a cocktail and a fortified wine punch. The Timber Creek Florida Single Malt Whiskey plays a supporting role here, adding grain depth and a touch of oak underneath the wine and port’s fruit-forward sweetness. Because it is distilled and aged individually before being blended by component under the distillery’s PureBlend process, even a modest pour brings enough character to round out the drink’s richer, wine-forward base rather than getting fully absorbed by it.

To build it, dry-shake the wine, port, whiskey, lemon juice, clove syrup, and egg white without ice to build a light foam, then shake again with ice to chill thoroughly. Strain into a chilled wine glass, finish with a pinch of grated nutmeg over the top, and garnish with kirsch brandied cherries for a fruity, slightly boozy accent on the rim or floating in the glass. This cocktail’s dense, fruit-forward profile pairs well with fruit tart, roasted almonds, soft cheese, citrus salad, or berry pie, all of which echo its wine and port character. It works nicely as a dessert cocktail or an after-dinner pour for guests who want something richer and more wine-forward than a typical spirit cocktail.

Sangaree-style drinks trace back to old wine and spirit punches served with grated nutmeg on top [VERIFY: the specific historical lineage connecting this recipe to classic sangaree traditions is not independently confirmed]. Given the mix of wine, port, and whiskey here, this is a drink to sip slowly and in moderation, with a safe ride home arranged well ahead of time.

Silver Sangaree is a rich, wine-based cocktail rounded out with a smaller pour of Timber Creek Florida Single Malt Whiskey, built with Cabernet Franc, ruby port, clove syrup, and a brandied cherry garnish. Shaken with egg white and strained into a wine glass, it sits somewhere between a cocktail and a fortified wine punch. The Timber Creek Florida Single Malt Whiskey plays a supporting role here, adding grain depth and a touch of oak underneath the wine and port’s fruit-forward sweetness. Because it is distilled and aged individually before being blended by component under the distillery’s PureBlend process, even a modest pour brings enough character to round out the drink’s richer, wine-forward base rather than getting fully absorbed by it.

To build it, dry-shake the wine, port, whiskey, lemon juice, clove syrup, and egg white without ice to build a light foam, then shake again with ice to chill thoroughly. Strain into a chilled wine glass, finish with a pinch of grated nutmeg over the top, and garnish with kirsch brandied cherries for a fruity, slightly boozy accent on the rim or floating in the glass. This cocktail’s dense, fruit-forward profile pairs well with fruit tart, roasted almonds, soft cheese, citrus salad, or berry pie, all of which echo its wine and port character. It works nicely as a dessert cocktail or an after-dinner pour for guests who want something richer and more wine-forward than a typical spirit cocktail.

Sangaree-style drinks trace back to old wine and spirit punches served with grated nutmeg on top [VERIFY: the specific historical lineage connecting this recipe to classic sangaree traditions is not independently confirmed]. Given the mix of wine, port, and whiskey here, this is a drink to sip slowly and in moderation, with a safe ride home arranged well ahead of time.