Source: The Bartender's Guide: How To Mix Drinks page: 55
1 tea-spoon sugar
Ingredient: sugarWhat it is: Additive
Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.
1/2 wine-glass water
Ingredient: waterWhat it is: Additive
Ubiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.
1 wine-glass brandy
Ingredient: brandyWhat it is: Brandy
Brandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are colored with caramel coloring to imitate the effect of such aging.
1 tea-spoon port wine(Use small bar glass.)
Ingredient: port wineWhat it is: Port
Portuguese fortified wine from the Douro Valley in the northern provinces of Portugal. It is typically a sweet red wine, but also comes in dry, semi-dry and white varieties. It is often served as a dessert wine.
Variant of: Brandy Toddy
The brandy sangaree is made with the same ingredients as the brandy toddy (see No. 133), omitting the nutmeg. Fill two-thirds full of ice, and dash about a teaspoonful of port wine, so that it will float on top.