Brandy Sangaree

1/2 tsp. white sugar dissolved in a dash of water
2 oz. brandy
Port
Tools: mixing glass, barspoon, strainer
Glass: rocks
Garnish: freshly grated nutmeg

Combine the sugar mixture and brandy in a mixing glass. Fill one-third full of crushed ice, stir well, strain into a small rocks glass and add a dash of Port. Garnish. 

Adapted from Jerry Thomas’ 1862 Bon Vivant’s Companion