PORT cocktails PORT: the fortified wine that has held a distinct, prestigious allure for over 400 years. Mainly known as an digestif that is served neat, Port also has a storied history of being a main ingredient in cocktails. In the 17th century, British gentlemen and sea captains combined Port with sugar, water, and nutmeg to form the “sangaree” (the precursor to the modern day sangria). By the 18th century, Jerry Thomas famously mixed Port with an egg to create the “Port Wine Flip.” Whether in a punch bowl or a silver Mint Julep cup, Port in cocktails used to be everywhere.

The uncanny compatibility of Port and No longer solely the spirits has a lot to do with how Port province of old men in is made. In the days of sailing ships, transporting wine on a transcontinental smoking jackets puffing voyage required that winemakers add on stogies, Port is now alcohol in the form of spirits to make sure being rediscovered by the wine survived the harsh conditions a youthful crowd hungry encountered during several months at for history, who think sea. Typically, the added spirit increased cocktails are fun, a bit the wine’s alcohol level from 13 to 20%, and the resulting wine’s hefty structure decadent and see them helped it keep very well for months in as an essential part of variable conditions and for many decades entertaining. in a proper cellar. This is how fortified wines were born.

Today the cocktail world is abuzz and energized as classic cocktail ingredients are undergoing a renaissance, making Port and its use in cocktails ripe for rediscovery. Port wines have opulent flavors and round, velvety textures, giving both classic and modern cocktails enticing aromas, alluring character and robust body. Used as an excellent base or an exceptional “dash” to cocktails, Port is a new “go to” concept for your recipe bag of tricks. Arguably the most prestigious Port house in the world, Taylor Fladgate has earned a global reputation for producing wines of remarkable consistency and exceptional quality. Known especially for its sought after Vintage Ports, venerable Tawnies, and for pioneering the Late Bottled Vintage (LBV) and White Port categories, today Taylor Fladgate is proud to be the only Port company that has remained 100% family run throughout its history.

Fonseca Guimaraens is consistently one of the world’s top vintage Port producers. Founded in 1815 when Manuel Pedro Guimaraens acquired a majority in the merchant company Fonseca & Monteiro, successive generations of Guimaraens have upheld the family’s reputation for producing bold, expansive and complex Port wines.

Founded in 1588 during Elizabeth I’s reign and the year of the first recorded shipments of Port wine, Croft is known for fine, structured, fruit-driven Ports. Most recently, Croft has created the Rosé Port category with Croft PINK, an innovative, lighter style Ruby Port. Its fresher, fruitier style and delicate pink color was created specifically to be a terrific element in cocktails. Fonseca BIN 27

Fonseca BIN 27 was originally the Guimaraens family’s personal port and not made for public consumption until 1972. This wine has a deep, youthful ruby color and an intensely rich fruity nose crammed with pure blackberry, cassis, cherry and plum aromas interwoven with notes of spice. The palate is full bodied and round, with a smooth velvety texture balanced by firm mouth filling tannins and a rich luscious finish.

Croft PINK

Croft created the rosé port category with Croft PINK. Its attractive pink color is achieved through light contact with the skins to preserve its fresh raspberry and cherry flavors. Delight­fully crisp, fresh and fruity, this wine has attractive floral notes, exuberant and aromatic raspberry aromas, and a palate of deliciously ripe cherry and berry flavors with lovely nuances of honey and grapefruit. Croft Reserve Tawny

Introduced in 2015, Croft Reserve Tawny Porto is an exciting new Port Wine, delivering rich characteristics of an aged tawny at a more accessible price. Aged an average of seven years in seasoned oak casks, the individual wines are then blended to guarantee consistency and quality. The result is a complex yet accessible tawny port that is perfect with dessert but that can be enjoyed at any time.

Fonseca Siroco

White Port, the only port style made with white grapes, was first introduced by Taylor Fladgate in the 1930s. Produced very similarly to that of Ruby Port, White Port is fermented longer before grape spirit is added to stop the fermentation, leaving less residual sugar for a drier style of wine. Pale straw gold in color, the wine is lightly sweet with a vibrant acidity and round, velvety texture. White fruit aromas and flavors are offset by light oak notes. PORT cocktails by Andy Seymour

“Port has an illustrious history in cocktails – you can find it on many pages of vintage and classic cocktail books going back through the ages. Port's depth of flavor and versatility in styles brings so much to the palate – imparting unique richness and texture to drinks unlike any other ingredient. Whether you use it as the base of a low alcohol cocktail, as a substitute for other ingredients to spin classic cocktails in a unique fashion, or as a flavor-rich modifier to create new classics, you’ll find that Port provides endless cocktail opportunities.”

–Andy Seymour, Beverage Educator, Owner Liquid Productions

First Wind by Andy Seymour

This drink is a classic starter, great to sip on with appetizers or at the start of a gathering. Low in alcohol, the First Wind is light and refreshing, allowing for easy enjoyment. It is a perfect session cocktail.

Ingredients: 2 oz. Fonseca Siroco White Port ¾ oz. fresh cucumber juice ¼ oz. fresh lemon juice Bar spoon Agave syrup (2:1) 2 cilantro leaves and stalks 1½ oz. tonic water

Prep: In a mixing tin, muddle cilantro with agave syrup and lemon juice. Add cucumber juice, Siroco and ice. Shake and strain over fresh ice into a Collins glass. Top with tonic water. Garnish: Cucumber stalk Glassware: Collins Ice: Cube ice Lounge Chair Afternoon by Andy Seymour

Combining the roasted flavors of cooked agave with the bright tasty fruit impact of Croft PINK brings a delicious pop to this cocktail. By allowing the Port and spirit to play off one another, then using two types of citrus and a hint of herbaceous tarragon, the crispness of the drink lingers with flavors that don’t get lost.

Ingredients: 1½ oz. Croft PINK Port ¾ oz. añejo tequila ¾ oz. fresh grapefruit juice ½ oz. fresh lemon juice ½ oz. tarragon syrup

Prep: Combine all ingredients over ice in a mixing glass and shake. Strain into a rocks glass with fresh ice. Garnish: Grapefruit half wheel Glassware: Rocks Ice: Cube ice

Douro Cobbler by Andy Seymour

Modeled after the classic 19th century drink, the Cobbler utilizes fresh berries to highlight the flavors of the Port, which carries big flavors of ripe fruit. From there the richness of the Bin 27 is rounded out and augmented with just a hint of citrus to brighten and a bit of mezcal to add a smoky under layer to the drink that ties it all together.

Ingredients: 2½ oz. Fonseca Bin 27 Reserve Port ½ oz. Del Maguey Vida Mezcal Bar spoon Del Maguey Chichicapa Mezcal ¾ oz. fresh lemon juice 1 strawberry ¼ oz. agave syrup (1:1)

Prep: In a mixing tin, muddle strawberry with agave syrup and lemon juice. Add Mezcal and Port and fill with ice. Shake and strain over pebble ice (crushed) into a double rocks glass. Garnish: Strawberry and orange slice Glassware: Double rocks Ice: Pebble/crushed Murderers’ Row by Andy Seymour

Murderers’ Row is a drink that is meant to let the deep rich fruitiness of the Fonseca Bin 27 shine and be enhanced by other flavors of fruit. The bourbon provides a bit of support and carries with it the smooth, slightly sweet notes that make this a great cocktail by itself and a beautiful accompaniment to a full bodied course of food like steak or lamb. Like the legendary 1927 NY Yankees lineup it takes its name from, the drink packs a powerful punch.

Ingredients: 2 oz. Fonseca Bin 27 Reserve Port ¾ oz. bourbon 1 oz. fresh pear juice 2 muddled blackberries ¾ oz. fresh lemon juice ¼ oz. agave syrup

Prep: In a mixing tin, muddle blackberries with agave syrup and lemon juice. Add remaining ingredients and ice. Shake and double strain into a chilled coupe glass. Garnish: Grapefruit peel (zest and discard), 2 blackberries Glassware: Coupe Ice: None

Jack The Spy by Andy Seymour

A simple, stirred, spirit-forward drink, Jack the Spy allows the Tawny Port to become a conduit for softening and adding complexity to the spirit. In this case the spice of the rye works well with the dried fruit and subtle sweetness of the Port to make a stirred drink that acts as a digestif and works as an end of meal cocktail that cleans the palate deliciously.

Ingredients: 1 oz. Croft Reserve Tawny Port 1 ¼ oz. rye whiskey ½ oz. Aperol

Prep: Combine all ingredients in a mixing glass. Add ice and stir to chill and dilute. Strain over a large ice cube in a double rocks glass. Garnish: Wide lemon peel Glassware: Double rocks Ice: Large format (2x2) Improved Dunlop by Andy Seymour

Taking a simple combination of two ingredients plus bitters and allowing them to really express themselves, the Improved Dunlop puts the Croft Reserve Tawny in the lead, and drops the traditional base spirit down to modifying strength. In the process you get the depth of the Tawny being allowed to shine and play off the rum for a very food friendly cocktail that carries many layers of enjoyment.

Ingredients: 2 oz. Croft Reserve Tawny Port 1 oz. DEPAZ Blue Cane Rhum Agricole 1 dash mole bitters

Prep: Combine all ingredients in a mixing glass and add ice. Stir to chill and dilute. Strain into a double old fashioned glass with a large ice cube. Garnish: Grapefruit peel Glassware: Double old fashioned Ice: Large format (2x2)

new twists on old classics The character and complexity of Port can provide a nice new twist on your favorite cocktails. Try replacing sweet vermouth or simple syrup with Port and see what you can come up with. It can also be the base of the cocktail replacing the likes of gin or vodka. The starting point for the Port cocktail movement is the White Port & Tonic. Mix equal parts Fonseca Siroco White Port and tonic, then garnish with a lemon twist or mint leaf. This cocktail is enjoyed throughout Portugal. Happy Shaking!

New Fashioned

The Old Fashioned is a classic among classics when it comes to cocktails. Try Fonseca Siroco for a delicious twist on this old favorite. What is old is new again.

Ingredients: 1 oz Fonseca Siroco White Port 2 oz bourbon whiskey 3 dashes Angostura bitters 1 dash orange bitters 1 teaspoon white sugar

Garnish: Lemon and orange twists Glass: Rocks Prep: Add all the ingredients to a shaker. Muddle to break down the sugar and stir briefly. Fill with ice, shake and strain into a rocks glass filled with fresh ice. Twist slices of lemon and orange peel over the drink and drop them in. Douro Gimlet

Gimlets trace back to the 19th century and were used by sailors to prevent scurvy. We don’t think that’s why most people enjoy them today, but whatever your reason, this Portuguese twist on a British classic is sure to please.

Ingredients: 1 ½ oz Fonseca Siroco White Port 1 oz gin ½ oz fresh lime juice ¼ oz simple syrup

Garnish: Lime half wheel Glass: Old fashioned Prep: Add all the ingredients to a shaker and fill with ice. Shake and strain into a chilled cocktail glass or an old fashioned glass filled with fresh ice. Garnish with a lime half wheel.

Oporto Mule

Following the repeal of Prohibition, the Moscow Mule cocktail was used to introduce vodka to US revelers at a time when everyone was drinking whiskey. Apparently it worked. Now let’s try it without the vodka. All the better if you have a copper mug lying around.

Ingredients: 3 oz Fonseca Siroco White Port 3 oz ginger beer ½ oz fresh lime juice

Garnish: Lime wheel Glass: Old fashioned Prep: Add all the ingredients to a Moscow Mule mug, or an old fashioned glass, filled with ice and garnish with a lime wheel. PINK Blossom

Created by renowned wine journalist Leslie Sbrocco, PINK Blossom is aromatic and fresh, made with Croft PINK Port, Elderflower liqueur and Poema Cava sparkling wine. This effervescently festive delight may well have you thinking of the beach all through the year.

Ingredients: 3 oz. Croft PINK Port 1 oz. Elderflower liqueur 2 oz. Poema Cava sparkling wine

Garnish: Skewer of fresh raspberries or blueberries Glass: Highball Prep: Put 4-5 ice cubes in a highball glass, pour in Elderflower liqueur, add Croft PINK Port, then give a quick stir. Top with sparkling wine and garnish with a skewer of fresh berries.

Bubbles & Pink

Together, Croft PINK Port, Caposaldo Prosecco, and orange liqueur form the backbone of this tangy, world-of-flavor cocktail. This cocktail will help you brave the cold and cool off with equal measure.

Ingredients: 3 oz. Croft PINK Port (chilled) 4 oz. Caposaldo Prosecco (chilled) ½ oz. orange liqueur 2 dashes of bitters

Garnish: Lemon twist Glass: Flute Prep: Pour all the ingredients into a chilled Champagne flute. Stir briefly and add the garnish. Punchy Pink

This drink's wonderful blend of Croft PINK Port, lemonade, pomegranate juice, Caposaldo Prosecco, and fresh strawberries is a new take on the clas- sic holiday punch with provocatively tart, lively and vibrant flavors.

Ingredients: 1 part Croft PINK Port 1 part lemonade ½ part pomegranate juice ½ part Caposaldo Prosecco Chopped strawberries (or other fresh fruits) A handful of mint

Garnish: Mint sprig Glass: Punch Prep: Make sure all ingredients are well-chilled. In a large pitcher, pour in all ingredients and stir. Serve into cocktail or punch glasses.

Porto Cosmo

While the history of the Cosmo is fuzzy at best, it is difficult to argue that the drink hasn’t established itself as a true classic. This version skips the vodka and replaces it with Port. Enjoy!

Ingredients: 2 oz Fonseca Bin 27 Ruby Port 1 oz orange liqueur ½ oz fresh lime juice ¼ oz cranberry juice

Garnish: Lime half wheel Glass: Cocktail Prep: Add all the ingredients to a shaker and fill with ice. Shake and strain into a chilled cocktail glass. Garnish with a lime half wheel. Bloody Maria

Invented in Paris during the Russian Revolution, the Bloody Mary quickly became a favorite of American tourists. It didn’t take long for the drink to find its way to bars in America. This recipe calls for Port instead of vodka and it gives it a slightly sweet twist.

Ingredients: 3 oz Fonseca Bin 27 Ruby Port 4 oz bloody mary mix 4 dashes hot sauce

Garnish: Celery stalk and lime wheel Glass: Collins or pint Prep: Fill glass with ice and add the port. Top with bloody mary mix (make it yourself if you're up to it). Add hot sauce to balance the sweetness provided by the port. Stir briefly and garnish with a celery stalk and a lime wheel.

Blood and Schist

Invented just before the turn of the 20th century in New York City, the Blood and Sand gives Scotch whisky fans something to cheer about. Our version replaces sweet vermouth with Ruby Port and it doesn’t disappoint.

Ingredients: 1 oz Fonseca Bin 27 Ruby Port 1½ oz scotch whisky ½ oz cherry liqueur 4 dashes Angostura bitters

Garnish: Cherry Glass: Cocktail Prep: Add all the ingredients to a shaker and fill with ice. Shake and strain into a chilled cocktail glass. Garnish with a cherry. Port of Manhattan

While the origins of the Manhattan are disputed, it is a pre-Prohibition drink and it remains today a staple in cocktail culture. We use Tawny Port instead of sweet vermouth and we think you’ll like it.

Ingredients: 1 oz Croft Reserve Tawny Port 2 oz rye whiskey 3 dashes Angostura bitters

Garnish: Cherry Glass: Cocktail Prep: Add all the ingredients to a shaker and fill with ice. Shake and strain into a chilled cocktail glass. Garnish with a cherry.

Port-groni

First invented in Florence, Italy in the early twentieth century, the Negroni had slipped into virtual oblivion. In recent years however, the drink has made a big comeback and now it isn’t hard to find it on a cocktail list. We replaced sweet vermouth with Tawny Port and the result is fantastic.

Ingredients: 1 oz Croft Reserve Tawny Port 1 oz gin 1 oz Campari

Garnish: Orange half wheel Glass: Rocks Prep: Add all the ingredients to a rocks glass and fill with ice. Stir until cold and garnish with an orange half-wheel. Port in the Storm

When it gets a little too choppy at sea, it’s nice to find a Port to ride out the storm. This drink is simple and delicious. Anyone can make it and everyone will enjoy it.

Ingredients: 3 oz Croft Reserve Tawny Port 3 oz Ginger beer (to taste) ½ oz fresh lime juice

Garnish: Lime wheel Glass: Collins Prep: Fill a collins glass with ice and add the Croft Reserve Tawny and lime juice. Top with ginger beer. Garnish with a lime wheel.

PORT COCKTAILS Out & About

Portland, OR Negroni Evergreen by Bernie Sun Fonseca Bin 27, Scarlet Ibis Rum, Campari, Cocchi Barolo Chinato, Berg & Hauck's Old Time bitters, Miracle Mile Chocolate Chili bitters

Las Vegas, NV Flip #27 by Juyoung Kang Fonseca Bin 27, Don Q Anejo, Re'al Syrup Raspberry, heavy cream, whole egg

Denver, CO Daybreak Over The Andes by Allison Widdecombe Barsol pisco, Suze, Reàl peach, lemon juice, Tamarind shrub, Fonseca Bin 27 float Port Cocktails are gaining traction. Here are a few that mixologists have developed for their customers to enjoy. Create your own today!

New York, NY Delice de Porto by Aviram Turgeman Fonseca Bin 27, Rhum Agricole White or Cahcaca, simple syrup, lemon juice, Lejay Crème de Cassis, Licor 43, orange twist

Mamaroneck, NY Lana Croft by Christian Carozo Croft Pink Port, premium gin, grapefruit juice, fresh lemon juice, simple syrup, mint sprig

Columbus, OH Portuguese Soda by Annie Williams Fonseca Bin 27, Re’al Black Cherry Syrup, Pernod, soda water, cardamom infused half & half

Houston, TX Sarasota, FL

Napoleon's Reign Chicha Morada by Brad Coburn by Mariano Gil Fonseca Bin 27, Barsol Pisco, Re'al Fonseca Bin 27, Amaro Montenegro, Blueberry, lime juice, pineapple juice, Bols Genever, Aperol, Dolin Dry, egg white, chicha spice blend Fee Brothers Orange Bitters www.taylorfladgate.com Facebook.com/TaylorFladgatePort Twitter: @TaylorsPortWine

www.fonsecaport.com Facebook.com/FonsecaBin27 Twitter: @FonsecaBIN27

www.croftport.com www.croftpink.com Facebook.com/CroftPink Twitter: @CroftPink

Instagram: #portcocktails Twitter: @portcocktails

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Photos: Max Flatow, Sven Muhlenberg, Gaby Porter, Jenny Sathngam