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White Port and Tonic

By Kate Hawkings
Photo of a Port and Tonic on a table.
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

  1. Pour the white port into a tall glass over ice. Top up with tonic water, to taste, and garnish with the lemon and rosemary.

Image may contain: Text, and Label
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.
TagsCocktailAlcoholBeveragesAperitifPortQuickEasy5 Ingredients or FewerCookbooks

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