Recipe courtesy of Spiker’s Shrubs, Greenfield MA. For more tasty ideas visit .

Black Shadow Sangaree
  • 2ounces Tawny Port winechilled or room temperature
  • 1/2ounce Spiker’s Black Currant shrub
  • 2ounces dark rum
  • 1ounce brandy
  • 1 thin lemon wedgeoptional
  1. In a cocktail shaker half-filled with ice, add the dark rum or brandy and the Spiker’s Black Currant Shrub. Shake vigorously for approximately 20 seconds.
  2. Strain the mixture into a Gibson-style glass or martini glass.
  3. Slowly pour the tawny port into the glass, and gently stir with a bar spoon. If desired, add a tiny squeeze of fresh lemon juice and garnish the glass with a lemon peel twist.