Port Wine Sangaree

2½ oz ruby Port
¾ oz Small Hand Foods Pineapple Gum Syrup
¾ oz lemon juice

Add everything to a Collins glass, fill ¾ of the way with crushed ice and swizzle. Top with more crushed ice. Garnish with a lemon slice and freshly grated nutmeg.

adapted from Jerry Thomas, How to Mix Drinks, 1862 by Jennifer Colliau, The Interval, San Francisco, 2015