For The Love Of Port

Smell is strawberries, butterscotch and chemical. Taste is sweet ! Too sweet, you can taste the amount of extra sugar they added. Must be that cause this is not normal.

Although i can understand people who drink this cold on a hot summerday.

No rating for this one.

I didn't get chemical, but I understand your aversion to the sweetness. We cut it with tonic, lime, sparkling water, mint, etc.

Erik,

I can assure you that no sugar was added. I enjoyed this 2 weeks ago as a Port cocktail cut with some bubbly which made a very tasty drink. I also find it too sweet on its own.

Hmm... I wonder how it would go with a really tart lemon soda like a San Pelligrino Limonata?

(Of course, one could argue that the Limonata is just fine all by itself...)

In all seriousness, you should try that ... it does sound good to me. Let us know!

Glenn E. wrote:Hmm... I wonder how it would go with a really tart lemon soda like a San Pelligrino Limonata?

(Of course, one could argue that the Limonata is just fine all by itself...)

I said I would help someone I know do a port night at her liquor store. I mentioned she should stock Croft Pink. Perhaps you came up with an ideal drink to mix it with? I do not have an ideal way to serve it yet. Tonic water is not bad with it, but I think there could be better ways.

There is even less sugar per liter than the usual Tawny and Vintage Port, though it has less extraction of components to balance that sugar, hence you feel it more! The pink Port arrived in Ontario, I might go and buy a bottle to make drinks during the Christmas family parties.

Moses Botbol wrote:I said I would help someone I know do a port night at her liquor store. I mentioned she should stock Croft Pink. Perhaps you came up with an ideal drink to mix it with? I do not have an ideal way to serve it yet. Tonic water is not bad with it, but I think there could be better ways.

I'm hesitant to buy another bottle of Croft Pink just to try this combination, but it does sound like it might be good.

Limonata is potent enough that a 50/50 mixture is almost certainly too much Limonata - I suspect that at 50/50 it would entirely overpower the Port. So while it seems odd to recommend more alcohol than mixer, I'd probably start at around 2/3 Port and 1/3 Limonata and adjust from there.

If you do give it a try let me know how it goes!

Croft pink drink can end of tasting like Lambrusco mixer or Reunite wine cooler if not careful. I read of people using it in Martini's.

I have to add, despite my limited experience with Port, that I have trouble stomaching this stuff. I've tried it twice and both times something about it seemed off-kilter. For me, the sweetness dominates at the expense of everything else.

Of course, I haven't tried it in a cocktail...

Glenn E. wrote:...Limonata...

Is that the same as the Lemon peel liqueur made by steeping the yellow part of the peel (the zest - absolutely no white at all) of a million lemons in some taste-free alcohol like vodka? Then combining with Simple Syrup? My Eva makes one like that (Limoncello) which has received raves at our favorite local Italian restaurant.

I have to say that Limoncello seems heavy to combine with a fairly heavy wine like port (pink or not). Maybe Limonata is less sweet? Or non-alcoholic?

No, not at all. San Pelegrino Limonata is basically lemonade soda pop. Very tart, usually very carbonated, and it seems like it has significantly less sugar in it than most pop.

It's the tart and low sugar that make me think it might work with a Pink Port... it might provide some balance. Hard to say for sure though, because Limonata is pretty powerful stuff. It might need to be a 3-way mix and also include some plain ol' sparkling water too.