Port wine is having a bit of a renaissance with bartenders and mixologists, as Facundo Rum has brought to our attention, sharing the Facundo Bishop recipe with us. It is indeed warming and lovely to relax with and we highly recommend it. The cloves spice up the orange, which hugs the warming rum and sweet port.
Here’s the recipe for the Facundo Bishop, plus four additional cocktails that include Port wine as an ingredient.
(Note: While making these, we used Graham’s Fine Ruby Port. You can use a white port in any of these, but we recommend reserving it for summertime.)
2 parts Facundo Eximo Rum
1 part Ruby Port
1 teaspoon white sugar
3-4 whole cloves
Place port, orange wedges, and cloves in a small pot. Warm and allow to simmer for 2-3 minutes, but do not allow the liquid to boil. Pour contents into a snifter or stemless wine glass. Add Eximo and stir. Add sugar and serve warm.
Red Dog Martini
(Courtesy of Bar None Drinks)
3 oz. vodka
1/2 oz. ruby port
2 tsp. fresh lime juice
1 tsp. grenadine
Pour all ingredients into a shaker with cracked ice. Shake, then strain into a chilled martini glass. Garnish with a lime twist.
Port, bourbon, and maple syrup come together in the Second Circle. This one comes to us from Laura Sant who tells us astrologer/bartender Patricia Clark Hippolyte developed the drink especially for Scorpios as part of her “Mixstrology” series. Of the cocktails here, this is our favorite.
2 oz. bourbon
1 oz. ruby port
1 tsp. maple syrup
1 dash Angostura bitters
3 Luxardo or maraschino cherries for garnish
Combine bourbon, port, syrup, and bitters in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled champagne coupe; garnish with cherries, preferably pierced by a plastic sword.
New York Sour
(Courtesy of Eater.com)
2 oz. bourbon
3/4 oz. lemon juice
3/4 oz. simple syrup
2 dashes peach bitters
4 bar spoons port (ruby or tawny)
Add bourbon, lemon juice, simple syrup, and bitters to cocktail shaker with ice and shake. Strain into rocks glass with ice. Float port atop.
Ruby Port Cocktail Inspired by Picholine in NYC
(Courtesy of KitchenFiddler)
3 ounces port (ruby or tawny)
½ a lime
splash of ginger ale
additional lime wedge, for garnish
For each drink, fill a rocks glass with the cracked ice. Add the port, then squeeze the juice from the half a lime into the glass. Add a generous splash of ginger ale and stir, using the handle of a long spoon to mix it up. Garnish with a fresh lime wedge and serve.