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Summer Port Cocktail

Yield: serves 1, multiply as needed

Author Maryanne Cabrera

Ingredients

  • 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

Mint Syrup:

  • 1 cup water
  • 1 cup granulated sugar
  • 20-25 fresh mint leaves torn

Instructions

  1. 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.

  2. Strain into serving glass with fresh ice. Garnish with sliced lime and fresh mint leaves.

Mint Syrup:

  1. 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.

Recipe Notes

All images and text ┬ęThe Little Epicurean