3 Toasty Port Wine Cocktails To Warm Up Your Winter - Maxim

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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"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.