For The Love Of Port

We have had a good number of discussions about Port Tonics and they are now trendy amongst the FTLOPers out there. I had my first Port Tonic in May of 1994 at Quinta do Bomfim. But it is not now nor will it ever really be a mainstream drink, nor will it most likely ever be as popular as a Gin & Tonic, Tequila Sunrise, Jack n Coke etc.

So, is it possible to come up with a great new Port drink that uses a "red" Port? Of course, it will have to have a catchy name. IF someone comes up with a truly brilliant recipe & name... that is worth promoting, I will personally take it to the Port Trade and IVDP to promote the heck out of it. I will also feature YOU and your idea, prominently in a FTLOP newsletter article (the newsletter now reaches 61 countries) and you will receive all of the credit.

Suggestions?

This could be lots of fun. I may pick up some rubies and LBV's to start experimenting. Port Margarita anyone?

Ohh there goes the neighborhood I guess time to grab a cheap bottle of ruby and start making up some crazy drinks :twisted:

I heard of port drink that was:

Don't quote me on the proportions...

In a highball glass with ice add:

A jigger or two of Gin
2 shot tawny Tawny Port
Top off with 7Up

Funny you mention Gin. I was totally thinking about a "Ruby Gin" honestly :twisted:

This reminds me of the minor fad a few years ago of mixing Champagne and orange juice. It just ruined two perfect beverages. I like to think I have an open mind, but... I'm going to sip my '95 Roriz for awhile more and ponder this.

Good luck guys,
Bill

The winning drink should have green Chartreuse and Agostine bitters in it! :joker:

Hi all,

I'll go on record by saying that any cocktail that has red vermouth could be a candidate to replace with good Ruby. I know they taste completely different but try it first... Americano, Gibson, manhattan etc...
And where there is white vermouth, replace with a sweet white port, like in a classic martini....

Also the tall class, ruby, ice and top off with soda works...

cheers
Paul

Sounds interesting! Any home bartenders out there?

I know.. and have had several mixed drinks made with Port...one was especially good! I'm going to experiment at home with one that is my favorite and post the concoction ingredients with proper measurements. I have a first edition of the 1930 "Savoy Cocktail Book" that lists several Port mixed drinks...so I'll have to make sure the one I like hasn't already been created and listed in the book!

Okay, so please note that this is completely NOT my idea... in all honesty, I have not even tried a Portonic and fail to believe that I have it in me to begin mixing different alcoholic concoctions based with Port, but I have heard of one, and found it under two different names:

From: http://beer.donavanhall.net/mixingitup/
Dark & Smooth: stout and port
From: http://www.webtender.com/handbook/beer.html
Velvet Pussy: Guinness and port. (I would guess in equal measures, although the site does not specify)

Best "reason" for this drink being concocted was found at http://www.guinntiques.com/blacklist/
with the following description:

Midnight
Guinness with a dash of port. Believed to originate from the Royal Flying Corps.
It seems that after dinner, some of the officers took to drinking Guinness instead of port. The Guinness decanter was passed anti-clockwise round the table, while the port, as usual, was passed round clockwise. Once, the two decanters happened to meet at the head of the table (Guinness at twelve o'clock!). The officer in that position absent-mindedly poured both drinks into his glass, and found the result quite enjoyable.

From the same site I found this horrendous drink description:

Tumbril
Guinness, port, brandy and champagne....in one glass! This terrifying drink is supposed to be a cure for hangovers, but we take no responsibility for the consequences if you should try it.
It is called a Tumbril because you only get into it if you feel like death.

Those of you with adventurous palates, get trying it (the Dark & Smooth/Midnight, not the Tumbril!!!) and let us all know how it goes! :) (I like Guiness and other stouts, and I like Port. I'm REALLY just not convinced that I will like the two together...)

Where is Derek when we need him? Mr. Guiness!

Well, I've had a chance to try out a few drinks. Here are my results:

50% Ruby Port + 50% Butterscotch Schnaps: This was nasty. Sickly sweet with an odd flavor. The only reason I was possessed to try this is what I would name it if it was any good. "Ruby Nipple" or perhaps "Ripple" for short. I think "Ripple" is more appropriate.

50% Ruby Port + 50% Vodka: Better than the "Ripple" but not by much. All alcohol with a bad aftertaste. It turns the vodka a pretty red color but that's the only thing going for it.

50% Brandy + 50% Ruby Port: Not bad but not exactly good either. I suppose this is kind of like a regular port on steroids. By my calculation, about 30% alcohol. Shots of this could work but not very good for sipping. The flavors are decent but too much alcohol.

I'm beginning to think that hard alcohol and Port are not a good combination.

75% OJ + 25% Ruby Port: Surprisingly, this tastes ok. The color is a little off though. It's kind of a dull reddish /orange / pink color. This could be nice on a hot day served over ice. I call this one a "Port Sunrise"

Ruby Port and fruit juice look promising. I think cranberry juice might work well. The sweetness of the Port should tame the tarness of the cranberry juice. I'll report back after I have tried it.

Kris Henderson wrote:Well, I've had a chance to try out a few drinks. Here are my results:

50% Ruby Port + 50% Butterscotch Schnaps:

<shudder>

Some of those don't even sound good..think I too shall pass on the Butterscotch and ruby

From 8Sept07 (Saturday's) WSJ "How's Your Drink? column by Eric Felten:

Princeton Cocktail (from the early 1900's)
1.5 oz. gin
1/2 oz. ruby port
2 dashes orange bitters
Shake the gin and bitters with ice and strain into a stemmed cocktail glass. Gently add the port, allowing it to settle in under the gin. Garnish with a twist of lemon.

Mr. Felten says, "...it is surprising good. The gin leavens the sweetness of the port, letting the signature nuttiness of the fortified wine come through."

I don't recall any ruby I've had being nutty, but that's just me. I guess this would be worth a try.

Bill

Hmm. I've had a bottle of Beefeater's in my liquor cabinet since my wedding when it was a left-over that came home with us (along with a few dozen bottles of rye, whiskey, rum and vodka that we are slowly working our way through with guests and parties, and what not.) I may just have to try this in an effort to rid myself of the remainder of the gin - I suspect I would increase the port content to be a 1:1 ratio though - I typically detest the taste of gin.

Todd

Todd Pettinger wrote:

Kris Henderson wrote:Well, I've had a chance to try out a few drinks. Here are my results:

50% Ruby Port + 50% Butterscotch Schnaps:

<shudder>

Yeah, it was bad.

Kris Henderson wrote:

Todd Pettinger wrote:

Kris Henderson wrote:Well, I've had a chance to try out a few drinks. Here are my results:

50% Ruby Port + 50% Butterscotch Schnaps:

<shudder>

Yeah, it was bad.

To this day, I am pretty suer that Butterscotch Schnapps was only good for two things: getting the girlfriend drunk in high school, and pouring over ice cream.

Todd

I've tried a few more concoctions.

The previously mentioned Guinness + a splash of Ruby Port: This was not bad but I think I prefer my Guinness without Port.

Cranberry Juice + Port: This is pretty good. A ratio of 1 part Port to 4 parts cranberry juice seems to be a good start. The Port moderates the tartness of the cranberry juice and adds a nice richness to the drink.

Prosecco + Port: Pour a glass of Prosecco and add enough Port to turn it pink. Adds a subtle red fruit profile to the prosecco which is nice.

If cranberry juice and Port is good and Prosecco and Port is good then cranberry juice, Prosecco, and Port must be good. Mix 1 part Port, 2 parts cranberry juice and 2 parts Prosecco. My favorite so far. Lightly effervescent and nicely fruity.