Photo by Sarah Hogan.
I treat white port in the same way as I do most pale fortified wines: lovely chilled alone or over some ice, or sensationally delicious when mixed with tonic in this way. White port and tonic can handle all sorts of garnishes—I tinker happily with thyme, basil, mint or even cinnamon; but I love the rasping austerity of rosemary. Lemon is always my citrus of choice.
Recipe information
Total Time
2 minutes
Yield
Makes 1 cocktail
Ingredients
3 oz. (75 ml) white port
Tonic water
Garnish: Slice or wedge of lemon, sprig of rosemary
Preparation
Pour the white port into a tall glass over ice. Top up with tonic water, to taste, and garnish with the lemon and rosemary.
Reprinted with permission from Aperitif: A Spirited Guide to the
Drinks, History and Culture of the Aperitif, copyright © 2018 by Kate Hawkings. Published by Quadrille Publishing.
Buy the full book from Amazon or Bookshop.
Recipe notes
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