i got these recipes from articles posted on this forum. i haven't tried any of them, i'm most interested in the Murder's Row. that it has a cool name and uses my favorite Reserve Ruby helps.
Great new cocktails to try this season
September 6, 2015
Williamsport Sun-Gazette
http://www.sungazette.com/page/content. ... l?nav=5009
Cooler temperatures invite a new season of cocktails, featuring richer flavors to entertain yourself and guests. To achieve this, Port offers a versatile and refreshing element, says Andy Seymour, beverage educator and owner of Liquid Productions, a cocktail consulting company.
"Working with Port provides many fantastic options to create new cocktails or put a dynamic and delicious twist on an existing drink. Its various flavor profiles offer a wonderful palate of flavors, whether utilizing the bright, clean style of white Port, a juicy, fruit-driven rose Port or a more traditional ruby or tawny Port - the key is versatility."
To help you plan your fall festivities, Seymour offers these delicious Port cocktails that you can create at home.
For a refreshing aperitif-style sipper made with white Port, try the long, tall "First Wind" paired with light appetizers or tapas.
First wind
2 ounces Fonseca Siroco White Port
3/4 ounces fresh
cucumber juice
1/4 ounce agave nectar
Cilantro leaves
1 1/2 ounces tonic water
Muddle cilantro with agave. Add cucumber juice and Siroco and shake with ice. Strain over fresh ice in a Collins glass. Top with Tonic.
Glassware: Collins
Ice: Kold draft (1 inch by 1 inch cubes)
Garnish: Cucumber stalk
The playful "Jack the Spy" is given an extra spark with the addition of tawny Port.
Jack the spy
1 1/4 ounces rye whiskey
1 ounce Croft 10 Year Tawny Port
1/2 ounce Aperol
Combine all ingredients in a mixing glass. Stir thoroughly and strain over a big ice cube.
Glassware: Double rocks
Ice: Large format (2- inch-by-2-inch)
Garnish: Wide lemon peel
Full bodied and packed with berry flavors, ruby Port pairs perfectly with aged spirits in the "Murderers Row," a robust and juicy cocktail to sip with heavier courses.
Try it at your next dinner party!
Murderers row
2 ouncesFonseca BIN 27
3/4 ounces Bourbon
1 ounce fresh pear juice
2 muddled blackberries
3/4 ounces fresh lemon juice
1/4 ounce agave syrup
Combine all ingredients in a mixing glass with ice. Shake and strain into a chilled glass.
Glassware: Coupe
Ice: None
Garnish: Grapefruit peel and blackberry
The dynamic flavors of Port will bring a welcome and delicious twist to your dinner parties and casual get-togethers throughout the cold weather season, providing a pleasant surprise for all your guests.
http://www.maxim.com/entertainment/port ... ls-2015-12
By the Fireside
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
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
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.
), especially colder weather ones.