Shagbark's Sangaree (Madeira and Lemon Cocktail) Recipe

Vicky Wasik

This drink, created by Derek Salerno of Shagbark in Richmond, Virginia, is packed with flavor, but not too much alcohol. In other words, it's ideal for pre-dinner sipping when you expect many glasses of wine to follow. The cocktail's deep, sweet, and nutty flavor comes from Madeira—look for a bottle labeled "Malmsey" to get the proper level of sweetness. The fortified wine tastes a bit like salted caramel and walnuts; the drink is brightened by shaking the Madeira with ice, simple syrup, and fresh lemon juice. If you're scaling up the recipe, shake no more than two cocktails at a time.

Recipe Facts

Active: 2 mins
Total: 2 mins
Serves: 1 serving

Rate & Comment


  • 2 ounces (60ml) Malmsey Madeira (such as H. M. Borges Old Reserve Malmsey 10 Year or Blandy's 10 Year Malmsey)
  • 1/2 ounce (15ml) simple syrup (see note)
  • 1/2 ounce (15ml) fresh juice from 1 lemon
  • Freshly grated nutmeg, for garnish


  1. Add Madeira, simple syrup, and lemon to a cocktail shaker and fill with ice. Shake until well chilled, about 12 seconds. Double-strain into a chilled coupe glass. Garnish with freshly grated nutmeg and serve.

Special equipment

Cocktail shaker and strainer, fine strainer, chilled coupe glass


To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

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