Prince of Sangaree

Written by Geri Koeppel Category: Drink Issue: January 2012

3 ounces ruby port, 12 ounces dry wine and 8 ounces of house-made mixed berry syrup (he makes ½ cup simple syrup on the stovetop, adds ¼ cup white wine and 1 pound mixed berries, simmers for 15 minutes, and then refrigerates). After all ingredients are chilled, they’re put into a French press with one whole thinly sliced lemon and orange and five finely shaved almonds. The server activates the press by pushing down to release the oils from the citrus and nuts, and then pours it into old-fashioned glasses and garnishes each drink with freshly shaved nutmeg.

If that isn’t enough to brew your interest, look for more lab-like contraptions and an upstairs “speakeasy” as well.

Citizen Public House
7111 E. Fifth Ave., Scottsdale
480-398-4208
citizenpublichouse.com