3 Toasty Port Wine Cocktails To Warm Up Your Winter

Your favorite fortified wine isn't just for after dinner anymore.
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Your favorite fortified wine isn't just for after dinner anymore.
"By the Fireside" at NYC's The Up and Up.

"By the Fireside" at NYC's The Up and Up.

Port has long been a favorite ingredient for tasty winter cocktails. The sweet and hearty wine, typically savored after an epic meal, can serve as a luxuriously fruity backbone to scores of worthy cold-weather drinks.

There are websites overflowing with examples of classic port cocktails, and a recent resurgence in the ingredient's popularity has seen port-infused libations popping up on drink menus around the country

New York City cocktail slingers are as guilty as anyone of perpetuating the port-tail takeover. Here, NYC bartenders serve up three new port drinks to keep you pleasantly pickled this winter.

By the Fireside (pictured above)

Courtesy of The Up & Up, Manhattan

2 oz Croft 10 Year Old Tawny Port

¾ oz chicory coffee syrup*

½ oz lemon juice

4 shakes (¼ tsp) of a 70/30 blend of ground nutmeg and ground cinnamon

Shake and strain into an Old Fashioned glass and fill with crushed ice. Garnish with lemon wheel.

*Coffee Syrup: Made from strong Chicory coffee. Preferably Cafe du Monde, at 3 scoops of coffee grounds for 2 scoops of water. (12 scoops: 8 cups). Add and dissolve white sugar equal to one half volume of coffee. Add 2 oz vodka per quart of syrup to stabilize.

 Aperitif for Destruction

A simple, white port delight.

A simple, white port delight.

Courtesy of The Lighthouse, Brooklyn

1 oz Lillet Blanc

¾ oz Fonseca Siroco White Port

½ oz tonic

Build in a Collins glass. Shake. Fill with tonic, garnish with an orange peel.

American Whiskey Punch

Whiskey and port: perfect together. 

Whiskey and port: perfect together. 

Courtesy of Two E at the Pierre Hotel, Manhattan

1 oz rye whiskey

1 oz Taylor Fladgate 10 Year Old Tawny Port

¾ oz pomegranate juice

½ oz Yukon Jack liquer

Egg white

Combine ingredients in a shaker. Shake until chilled and frothy. Strain and serve in a coupe glass with orange wheel.