Prep for Port Day – Part II

For Port Day – Part Deux, I thought I’d change things up a bit. Previously, Cocktail Culture has discussed port on this blog from the perspective of the Ruby varietal. Today, we’re talking Tawny.

Tawny Porto varies from Ruby and here a few distinguishing factors. Tawny is lighter in both body and color when compared to Ruby, making it the slightly sweeter of the two varieties. Tawny ports are aged for much longer periods of time than the Ruby, which gives the varying levels of age different nutty characteristics.

For today’s Port Day cocktail I am using the Sandeman 20 Year Tawny, awarded 91 points by both Wine Enthusiast and Wine Spectator. The nutty and butterscotch notes, as described by WS, I believe pair well with the Chivas Regal in this Sandeman Royal recipe, with the Tawny Port being the star of the show. Check it out:

Sandeman Royal

  • 2 oz. Sandeman 20 Years Tawny Port
  • Splash of Chivas Regal 12-Year-Old
  • Orange twist for garnish

Combine ingredients in a mixing glass with ice. Shake vigorously for at least 45 seconds. Strain and serve in a chilled martini glass. Garnish with an orange twist.

So today’s question of the day – which variety of Port do you prefer to mix in a cocktail, Ruby or Tawny? I look forward to hearing some of your responses.

There’s plenty more Sandeman cocktail recipes to view on their Facebook tab, so give it a glance when you have some spare time.


1 Comment

Filed under events, Recipes

One response to “Prep for Port Day – Part II

  1. Pingback: Prep for Port Day – Part III | Cocktail Culture

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