Want something really unusual when it comes to cocktails? I think I have something that might surprise you (or not. Either way, you will love this). Fonseca Bin 27 popped me some recipes for a couple of cocktails and some small samples to test the brand. (Having never really been a port sipper, I never realized how interesting this spirit is!)
Worth a test drive with your besties at a great lounge or restaurant or dive into it and buy a bottle. Not only can you sip it, mix it up, but you can cook with it too to deglaze or create a dessert topping. Just saying that it’s a versatile spirit.
Now for the good part…
Ruby Sparkler
Take the thread of the general motif of a Kir Royale and give it a solid twist with ‘the Port treatment!’ The spicy, red berry flavors of Fonseca BIN 27 Ruby Port are elevated by the brut sparkling wine or champagne.
1 part Fonseca BIN 27 Ruby Port
2 parts brut sparkling wine (well-chilled)
(Have bucks to spare or want to impress? Use Laurent Perrier Champagne!
If bucks aren’t as available as much as your desire to impress, check out Mumm Napa Cuvee Brut for a tasty addition to this cocktail)
Pour Fonseca BIN 27 Ruby Port into a well-chilled Champagne flute.
Top with brut sparkling wine.
Garnish with a fresh blackberry or strawberry.
The Bar Drake Manhattan Sir Francis Drake Hotel on Powell St. in San Francisc. The secret behind this really innovative and unusual combination is the smidge of maple syrup that magically blends the Fonseca Bin 27 Ruby Port and bourbon together.
BIN 27 Bar Drake Manhattan
2 ¼ oz. Woodford Reserve Bourbon
1 oz Fonseca BIN 27 Port
One 2 oz. bar spoon of maple syrup
Try Crown Maple Syrup! It’s available in light, medium and dark and it’s organic and very tasty!
Dash of Angostura Bitters
Pour all ingredients over ice into a mixing glass. Stir the drink and strain into a cocktail glass.
Garnish with brandied cherries– or go all in with Robert Lambert’s Cherries in Merlot for a truly unique taste! Definitely a marriage made in heaven when it comes to unique blendings of flavors.
This cocktail is about the half-way mark through the 12 Drinks of Christmas. So don’t slough off now– or if you haven’t tried anything, go back a few days to 12/23 and sift through the cocktails and try a couple!
Stevie Wilson,
LA-Story.com
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I love port – never thought of trying it in a cocktail though. the sparkling one has my name on it!
I never liked it but my Euro friends are such fans I kept trying. These combos sound rich and good. I mostly bake pears and brie in it …will get a small bottle of the good stuff and see how it goes. Thanks, cocktail guru.