Hot Port Sangaree

Ingredients

• 15 ounces ruby port
• 2 ounces pomegranate molasses
• 3 ½ ounces simple syrup (see note)
• ¾ ounce fresh lemon juice
• 5 dashes orange bitters
• 3 dashes Angostura bitters
• 12 strips lemon peel, pith removed, for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    188 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 0 grams dietary fiber; 24 grams sugars; 0 grams protein; 19 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 6 servings

Preparation

1. In a 750-milliliter bottle, combine all ingredients except lemon peel. If the sangaree is not being served immediately, it may be kept, tightly corked, in refrigerator up to a week. To serve, pour 4 ounces sangaree and one lemon twist for each serving into a small pot. Heat until just before boiling. Strain into a small mug or teacup and garnish with a fresh lemon twist.

• To make simple syrup, combine 1/2 cup sugar and 1/2 cup water in a small sauce pan and cook over medium heat, stirring occasionally, until sugar dissolves. Let cool, then transfer to a very clean jar or bottle. Cover and keep refrigerated until ready to use.

About 10 minutes