August 2016 - Port cocktails!
Posted: Wed Aug 03, 2016 9:39 pm
Hey all,
A little while back, I spoke with Roy about making regular topics here and reviving the wonderful communal experience it can provide.
For folks that are new to the site or aren't familiar with the concept, we'll be choosing a theme each month. They'll generally be ones that can be found by folks in most places and are affordable for folks of any experience level and income. I'll kick off each month with a short blurb on what the theme is, what people can expect from it, and some suggestions on brands/bottlings that should be fairly easy to find and representative. I encourage everyone to try one or more Ports in the theme and leave their thoughts here, even if they don't want to leave a full note for the database. There's no wrong impressions, so don't be nervous.
I'll be using the #ftlopvirtualtasting on my twitter and facebook to see if we can encourage some new people to come and participate with us in the monthly theme. I encourage everyone to share a photo or post their thoughts on the Port on their favorite social media platform and help me bring some new enthusiasts into the fold.
So onto this month's theme: Port based cocktails!
Every summer it seems, the folks on the forum here inevitably complain about how the warm weather in some parts makes drinking tannic monstrosities, such as some ruby Ports, a difficult proposition. What also invariably happens is that someone points out that the warm weather makes it high time for some of the best Port based cocktails! Whatever your preference for tipples, be it sweet, rather dry, savory, fruity or whatever else, you can find it in a good Port cocktail. The one that garners the most attention, and is a staple in the Douro in warm weather, is the simple "White Port and Tonic." I've appended the basic recipe below. It should be plenty refreshing to any warm climate aficionado looking for something to cool down with.
What Ports work best for cocktails? Generally high quality, but not usually complex, Ports are best. This would include white Ports such as Taylor's Fine White Port, Fonseca Siroco White Port, or other major producer whites under $20-$30. For ruby Ports, any good quality Ruby Reserve, such as Warre's Warrior Port, Graham's Six Grapes, or any other favorite will do. If your recipe calls for Tawny, it will likely specify how old it should be, sometimes calling for things as old as a 20 year blend, but generally quality producer 10 year tawnies such as Warre's Otima and Sandeman's 10 year, for instance, will do just fine.
If you're looking for something other than the classic White Port and Tonic, there's a world of possibilities! Feel free to search the forum or web for ideas in the realms of Punch, Gimlets, Margaritas, Herbal based drinks, and many others!
And finally, please leave what you tried this month (and a recipe!) and what you thought of it, with bonus points for sharing on social media using the hashtag #ftlopvirtualtasting and leaving a full note for the FTLOP database.
Thanks and enjoy!
White Port and Tonic:
Ingredients:
Ice as needed
1/4 cup white port
6 Tbs. tonic water
Lemon or lime wedge for garnish
Directions:
Fill a double old-fashioned glass with ice. Add the white port, top with the tonic water and stir to mix. Garnish with a lime wedge and serve immediately, with a swizzle stick, if desired. Serves 1.
This is the signature cocktail at the vineyards of Taylor Fladgate in Portugal, where the drink is called the “Chip and tonic,” after the winery’s classic white port, Chip Dry. It’s very light and refreshing, particularly in summer. Try this drink with a little spread of Iberian appetizers, like boquerones (marinated white anchovies), Marcona almonds, and grilled cipolline (small, flat onions) and fennel.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
A little while back, I spoke with Roy about making regular topics here and reviving the wonderful communal experience it can provide.
For folks that are new to the site or aren't familiar with the concept, we'll be choosing a theme each month. They'll generally be ones that can be found by folks in most places and are affordable for folks of any experience level and income. I'll kick off each month with a short blurb on what the theme is, what people can expect from it, and some suggestions on brands/bottlings that should be fairly easy to find and representative. I encourage everyone to try one or more Ports in the theme and leave their thoughts here, even if they don't want to leave a full note for the database. There's no wrong impressions, so don't be nervous.
I'll be using the #ftlopvirtualtasting on my twitter and facebook to see if we can encourage some new people to come and participate with us in the monthly theme. I encourage everyone to share a photo or post their thoughts on the Port on their favorite social media platform and help me bring some new enthusiasts into the fold.
So onto this month's theme: Port based cocktails!
Every summer it seems, the folks on the forum here inevitably complain about how the warm weather in some parts makes drinking tannic monstrosities, such as some ruby Ports, a difficult proposition. What also invariably happens is that someone points out that the warm weather makes it high time for some of the best Port based cocktails! Whatever your preference for tipples, be it sweet, rather dry, savory, fruity or whatever else, you can find it in a good Port cocktail. The one that garners the most attention, and is a staple in the Douro in warm weather, is the simple "White Port and Tonic." I've appended the basic recipe below. It should be plenty refreshing to any warm climate aficionado looking for something to cool down with.
What Ports work best for cocktails? Generally high quality, but not usually complex, Ports are best. This would include white Ports such as Taylor's Fine White Port, Fonseca Siroco White Port, or other major producer whites under $20-$30. For ruby Ports, any good quality Ruby Reserve, such as Warre's Warrior Port, Graham's Six Grapes, or any other favorite will do. If your recipe calls for Tawny, it will likely specify how old it should be, sometimes calling for things as old as a 20 year blend, but generally quality producer 10 year tawnies such as Warre's Otima and Sandeman's 10 year, for instance, will do just fine.
If you're looking for something other than the classic White Port and Tonic, there's a world of possibilities! Feel free to search the forum or web for ideas in the realms of Punch, Gimlets, Margaritas, Herbal based drinks, and many others!
And finally, please leave what you tried this month (and a recipe!) and what you thought of it, with bonus points for sharing on social media using the hashtag #ftlopvirtualtasting and leaving a full note for the FTLOP database.
Thanks and enjoy!
White Port and Tonic:
Ingredients:
Ice as needed
1/4 cup white port
6 Tbs. tonic water
Lemon or lime wedge for garnish
Directions:
Fill a double old-fashioned glass with ice. Add the white port, top with the tonic water and stir to mix. Garnish with a lime wedge and serve immediately, with a swizzle stick, if desired. Serves 1.
This is the signature cocktail at the vineyards of Taylor Fladgate in Portugal, where the drink is called the “Chip and tonic,” after the winery’s classic white port, Chip Dry. It’s very light and refreshing, particularly in summer. Try this drink with a little spread of Iberian appetizers, like boquerones (marinated white anchovies), Marcona almonds, and grilled cipolline (small, flat onions) and fennel.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
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I might need to cut back on the ice a little too.