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Category Archives: Port

Sombrero

Sombrero

Sombrero

December 23, 2015 – The Republic Steakhouse

Sombrero

1 1/2 oz. brandy
1/4 oz. ruby port
3/4 oz. cream

Stir liquors with ice in a mixing glass. Strain into a sherry glass and carefully top with cream.

Christian Brothers brandy, Otima ruby port. Strong, but tasty. It’s mostly the brandy that comes through with just a little of the raisiny port. The cream didn’t do much to smooth things out, but it makes a nice looking drink.

Į sveikatą! (Lithuania)

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Posted by on May 2, 2016 in Brandy, Port

 

New York Flip

New York Flip

New York Flip

June 11, 2015 – The Republic Steakhouse

New York Flip 

1 egg yolk
1/4 oz. sugar syrup
3/4 oz. cream
1 oz. Bourbon
3/4 oz. tawny port
Nutmeg

Shake well with ice in a shaker. Strain into a cocktail glass and sprinkle with nutmeg.

Bulleit Bourbon and Warre’s Otima 10 year tawny port. Loved this! Think of a light, frothy milk shake ramped up with warm vanilla, spices, and caramelized fruit. Smooth and silky, cold in the mouth but warm going down. It’s near the top of my personal list.

Na zdravie! (Slovak)

 
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Posted by on September 4, 2015 in Bourbon, Port

 

Chicago Fizz

Chicago Fizz

Chicago Fizz

April 9, 2015 – The Republic Steakhouse

Chicago Fizz 

3/4 oz. lemon juice
1 egg white
1 barspoon powdered sugar
3/4 oz. ruby port
3/4 oz. white rum
Soda

Shake first five ingredients with ice in a shaker. Strain into a collins glass over ice and fill with soda.

Bacardi white rum, Dow’s ruby port. I would put this cocktail in the punch category, oddly enough. The ruby port came through much fruitier than I expected, and I could taste the rum. Of course, the silky meringue on top is always a favorite of mine.

Skál! (Icelandic)

 
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Posted by on May 22, 2015 in Port, Rum

 

Happy New Year

Happy New Year

Happy New Year

April 2, 2015 – The Republic Steakhouse

Happy New Year (Charles Schumann, 1981) 

1/4 oz. brandy
3/4 oz. ruby port
3/4 oz. orange juice
Champagne

Shake first three ingredients over ice in a shaker. Strain into a Champagne flute and fill with Champagne.

Christian Brothers brandy, Dow’s ruby port, and Gruet sparkling white wine. At first, all I was getting flavor wise was the wine, then a little bit of the brandy and port (same flavor, just a little sweeter). Even by the end of the glass the wine was dominating. Photo doesn’t do the color any justice, unfortunately. It was  gorgeous dark rosy red.

On egin! (Basque)

 
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Posted by on May 21, 2015 in Brandy, Champagne, Port

 

Devil

Devil

Devil

November 13, 2014 – The Republic Steakhouse

Devil 
3/4 oz. dry vermouth
1 oz. tawny port
Dash lemon juice
Lemon peel

Stir over ice in a mixing glass. Strain into a chilled cocktail glass. Twist lemon peel over drink and drop in.

Ware’s 10 year tawny port, Dolin dry vermouth. The port comes through first with it’s drunk raisin vibe and is rounded off by the bright lemon peel and juice, but not so much as to be too tart. Over all, a very tasty, bright cocktail that I will order again.

Rathima andu atene! (Kikuyu)

 
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Posted by on December 11, 2014 in Port

 

Merry Widow No. 1

Merry Widow No. 1

November 13, 2014 – The Republic Steakhouse

Merry Widow No. 1 
3/4 oz. dry vermouth
Dash Bénédictine
Dash anisette
3/4 oz. gin
Lemon peel

Stir over ice in a mixing glass. Strain into a chilled cocktail glass. Twist lemon peel over drink and drop in.

Plymouth Navy Strength gin, Dolin dry vermouth, Mythe absinthe spritz in the glass. This was delicious! Powerful, piney, just a bit “hot” (yay for navy strength!), with sharp herbs. The absinthe did its usual thing, but the anise/licorice came through as rather fruity. The lemon peel was a lovely addition.

Skål! (Norwegian)

 
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Posted by on December 11, 2014 in Port