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. Delight fully 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.