This post was sponsored by Fonseca Port. As always, all opinions stated are my own.
White port. It’s what we’re drinking this summer.
I’m fairly new to white port. I’m more familiar with tawny and ruby ports. I’ve always associated those red ports as an after dinner drink, more like a dessert wine that you pair with chocolates and rich sweets. Red ports are great for the cooler months when I’m craving spice and warmth. In the hotter months I want something light and refreshing. That’s where white port comes into play. Move over rosé. I’m crushing on white port cocktail this summer.
This Fonseca Siroco White Port is very dry. It is slightly sweet with an inviting fruity aroma and light oak notes. Unlike it’s red port counterpart, white port is well suited as an aperitif (meaning: typically served before a meal to stimulate the appetite).
White port is traditionally served chilled on it’s own or mixed with tonic (or sparkling water). I tried it both ways and it’s super refreshing. Within a couple sips I knew this white port would be a wonderful summer cocktail base.
Fonseca Siroco White Port is very crisp and light. I wanted to pair it’s clean flavors with something equally fresh. Grapefruit and mint were the winners. The slight bitterness of the grapefruit juice pairs wonderfully with the smooth white port. The cooling sweetness of the mint syrup rounds out the citrus and floral notes of the drink. To keep this cocktail delicate, I toned it down with a splash of club soda. This is the kind of cocktail you can drink like iced tea…meaning refills are very much welcome.
If you’re a fan of gin based cocktails (think floral notes), you’ll definitely want to give this summer white port cocktail a try.
Summer Port Cocktail
Yield: serves 1, multiply as needed
- 2 oz Fonseca Siroco White Port
- 1 oz fresh grapefruit juice
- 1/2 oz mint syrup (recipe follows)
- 1/4 oz fresh lime juice
- 1 1/2 oz club soda or sparkling water
- 1 cup water
- 1 cup sugar
- 20-25 fresh mint leaves, torn
- Add ice to mixing glass. Pour in Fonseca Siroco White Port, grapefruit juice, mint syrup, lime juice, and club soda. Stir until mixture is chilled.
- Strain into serving glass with fresh ice. Garnish with sliced lime and fresh mint leaves.
To make mint syrup: Combine water, sugar, and mint leaves in a sauce pot. Set over medium heat and bring to a simmer. Cook until sugar has dissolved. Remove from heat and allow mint to steep for 30 minutes. Strain out mint. Store mint syrup in the fridge until ready to use. Mint syrup will keep the in fridge for 2 weeks.
The Little Epicurean