Port Wine Cocktail (No. 2)
Squeeze orange peel on top.
1 Dash Angostura Bitters.
1 Dash Orange Bitters. (Angostura Orange Bitters)
2 Dashes Curacao. (1/2 tsp. Brizard Curacao)
1 Glass Port Wine. (2 oz Ficklin Tinta Port)
Stir well and strain into Port Wine glass.
OK, now that is a cocktail, at least! Bitters, Curacao, and Port Wine!
And, as such, fairly enjoyable.
I have to admit being a bit fond of Ficklin’s Ports. In 1941 UC Davis issued a report suggesting that it would be very possible to produce wines in California from Port varietals which were on par with those from their country of origin. In 1948 Ficklin Vineyards accepted that challenge and began growing Portuguese varietals from UC Davis Cuttings for the production of Port Style wines.
The Ficklin Tinta is a lighter style Wine which doesn’t hit you over the head with sweetness, so I could see this cocktail working before or after dinner. I guess, especially, if you didn’t feel like dragging liquor into your night’s affairs.
Interesting Tidbit from an old “WineDay” Article, “When Ficklin was founded, Americans drank three bottles of Port and Sherry for every one of table wine such as “Pinot Chardonnay” or Zinfandel.”
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.