Monday, May 25, 2009
Food magazines are so hit and miss. I used to get Gourmet, Bon Appetit, Food and Wine, and I think a couple of other food magazines, and in any given month, I might be able to pull two recipes from all of them combined that looked worth trying. Of those recipes, I would put, at most, one in my folder of "keeper" recipes every 6 months. But every few years one of those magazines would be stuffed with awesome recipes or food / drink ideas from fonrt to back. The June 06 Food and Wine is an issue like that - tons of great grilling suggestions, recipes, and wine picks. In their grilling section, I found a recipe for this refreshing cocktail - the Portonic.
Named probably because it's easy to describe if you're several barbeques into a long Memorial Day weekend ["ummmmm.....that drink with the port....and tonic....ummm...you looking at my hotdog funny? You want a piece of thi..." (cue sound of drunk man falling into a kid's sandbox)], it's a great party drink because it's so easy to whip up as many as you need. White port is harder to find than regular port, but it's worth seeking out. Not as overly sweet nor as strong as a regular ruby or tawny port, it's great for mixing. In this cocktail, the bitterness of the tonic water cuts that sweetness even more, making for a very drinkable cocktail that's right at home at an upscale cocktail party or a backyard gathering of drunken pickle vendors.
2 oz white port
2 oz tonic water
1/2 oz fresh lime juice
Fill white wine glass with ice. Add port and lime juice, and then add tonic water. Garnish with a lime peel on a toothpick, or with a sprig of mint.