32 found Showing cocktails with ingredient Tawny port

From our sponsors

A Spontaneous Libation for your Consideration

New York Sour (Cognac)

Posted by Stanley83
2 oz Cognac
3⁄4 oz Orange juice
3⁄4 oz Lemon juice
2 t Sugar (superfine)
1⁄2 oz Red wine (dry, as float)
Instructions

Shake, strain, straight up, chilled coupe, float wine.

Notes

Use a rich VSOP such as Pierre Ferrand Ambre, Rémy Martin VSOP, or Hennessy Black

History

Originally a rye-based cocktail

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)

From the Knowledge Vault

On the ’Rack

The Curious History of an Early Spirit

It went like this, but wasn’t. Some four thousand years ago in Mespotamia, the perfumers at the court of King Zimrilim created a technique to separate the essential oils of precious woods and flowers from the woods and flowers themselves in order to embalm their dead. Originally, this probably involved soaking flower petals in warm water and capturing the fragrant oils that rose to the surface. What they called this method is lost, but other cultures refined their work into the art and science now known as distillation.

Many ancient scientists ran up against this phenomenon. In the fourth century BCE, Aristotle realized that seawater could be made drinkable by distillation, and that the process could be applied to wine and other liquids, though there is no record of his actually distilling wine. To the ancient Egyptians, Romans and Greeks, distillation must have seemed like magic, and their knowledge was guarded from unknowing eyes.

A major advancement in distilling came between the 3rd and 4th century CE with the invention of the alembic (from the Greek ambix – a cup, typically made of glass) by Zosimos of Panopolis, an Egyptian. Having two vessels, one with the liquid to be distilled and one to catch condensed vapors with a tube running between them gave much more control and finesse to this delicate process. With a few modifications, this device is now known as a pot still.

Recent Additions

  • Swiss martini — Gin, Dry vermouth, Mount Rigi
  • Tigers Claw — Reposado Tequila, Coffee liqueur, Orange bitters, Pineapple juice, Lime juice, Cinnamon syrup, Mint, Orange
  • Boozy Mont Blanc — Irish whiskey, Coffee liqueur, Coffee, Heavy cream, Orange juice, Rich demerara syrup 2:1, Salt Solution, Nutmeg, Orange peel
  • I'm Mr.Pink — Gin, Lychee liqueur, Peychaud's Bitters, Tonic water, Lime juice, Agave syrup, Lime
  • Chilcano de Maracuyá — Pisco, Bitters, Ginger ale, Passion fruit puree, Lime juice, Mint

Recent Discussion

  • Re Don Draper's Bitter End, 3 days 2 hours ago Shawn C commented:

    Tried my own take on the original Oyster Bar cocktail using their specified Four Roses Small Batch Bourbon (very nice, picked it up for this), chose Courvoisier VSOP (1 each), 2/3 Averna, 1/3 Fernet Branca, 1 dash Angostura, 1 dash Regan's Orange (since "bitters" was all that they said in the menu.) No orange liqueur as it wasn't called for. This is definitely a better balanced cocktail, still 78.3 proof before dilution and very much spirit forward. The saffron/menthol comes through, no odd orange taste, not too hot or peppery. Basically, tune the ratio of Averna to Fernet to your tastes.

  • Re Swiss martini, 1 week 3 days ago Shawn C commented:

    I am publishing this one as submitted. I liked the concept of using dry vermouth with the sweeter elderflower in Mount Rigi. However, I actually made it w/ 1.5 Bordiga Occitan gin, 3/4 Carpano dry vermouth, 3/4 Mount Rigi which hit the flavor intensity I wanted. I think that brings it a bit closer to a version of a "martini" than three equal parts which seems more like a reverse martini. I also stirred, because I didn't see any reason to shake this since it lacks citrus juice.

  • Re Chingon, 1 week 3 days ago danoman89 commented:

    Next time would probably riff with some mezcal and yellow or green chartreuse for benedictine

  • Re Not So Good, 1 week 5 days ago fmoehl commented:

    I added a q
    1/4 oz. Lime and used a Canvas 12y. ****

  • Re The Sicilian Conquistador, 1 week 4 days ago Mixed up in Na… commented:

    Used Planteray dark rum. Didn’t have dell’Etna amaro, Lucano, or Abano; B.T. Parsons’s book, AMARO, described Nardini & Segesta as being light on orange notes; flipped a coin; used Nardini: delicious.