Is it a Port Tonic, a Portonic or even a P&T? The name varies, but the basic ingredients don’t. Port wine mixed with a tonic to create a co*cktail that’s been exploding with popularity. During our most recent summer in Portugal, we saw them listed on many bar menus, blackboards, and even included in a few happy hours. We tasted more than our fair share and can confirm they’re refreshing in the summer heat, but also a perfect for an aperitif on a chilly evening. So, how to make a perfect Port and tonic? Read on to find out!
A Quick Introduction to Port Wine (Vinho do Porto) and Tonic (Água Tônica)
The first ingredient is Port Wine which is a type of fortified wine from the Douro region in Portugal. Being fortified means that during the ‘fermenting’ process it is enhanced with a grape alcohol similar to brandy. This means it contains more sugar than wine and reaches a higher alcohol content. Port – there’s no need to refer to it as Port Wine in Portugal – is widely available in various forms. These varieties differ in age, colour and sweetness, with the most famous being the Ruby Port and the Tawny Port. When it comes to portonic though, the classic recipe is to use a white Port.
Next up is the tonic. In simple terms, tonic water is a carbonated water infused with quinine. Often for flavour, a sweetener like sugar or fruit acids are added. The higher the level of quinine in the water, the more bitter it tastes. Quinine comes from the bark of the cinchona tree, which is native to South America. Modern varieties of tonic add in further complimentary herbs, spices and fruit flavours.
The Classic White Portonic
Traditionally white port is the ingredient of a Port Tonic, but as you’ll see other varieties of ports are used. We’ll start with most common though, the white portonic. White port has the sweetness of a ruby port without as much of the body. It’s much lighter and fresher, and often with fruit notes like apricot or peach. Similarly, to ruby ports, it will still feature aged fruit or marmalade notes. White port comes in a variety of sweetness ranging from Doce (Sweet) to Seco (Dry). In between you have Meio Doce (half sweet), and at the other end is Extra Seco (very dry). So let’s go to the most important part! The recipe!
White Port (we’re fans of a dry white port like Offley)
A good tonic like Fever Tree, Nordic, 1724, etc.
A slice of lemon to garnish
Instructions
Fill the glass half full with ice
Add 1 part port
Add 2 parts tonic
Stir well until mixed
Add a slice of lemon to garnish
The Rosé Port and Tonic
Rosé Port is a relatively new variety of port that’s only been around for couple of years. It’s a variety of port that could be described as lighter than a ruby port while still retaining red fruit flavours. Whereas a white Port offers the sweetness of a ruby while being light and retaining the aged fruit and honey flavours. Rosé port offers a similar lightness but with a stronger essence of fruit flavours instead of honey and dates. With fruit flavours like strawberries and raspberries, and this light and sweet nature, they pair very well with the bitterness of tonics. This produces a very refreshing and easy drinkable co*cktail, that we like to pair with red fruit and fresh sliced lemon in the glass.
Rosé Portonic Recipe
Ingredients
Lots of ice
Rosé Port (We’re a fan of Crofts Pink)
A good tonic like Fever Tree, Nordic, 1724, etc.
A slice of lemon and strawberry to garnish
Instructions
Fill the glass half full with ice
Add 1 part rosé port
Add 2 parts tonic
Stir well until mixed
Add a slice of lemon and the slice of strawberry to garnish
The Alternative – Ruby Port Tonic
Our first foray into Port and Tonic was actually with a Ruby Port. Although this is perhaps the least common you’ll find. Ruby ports are considerably stronger in flavour, with a much heavier body than either of the above varieties of port. When mixed with tonic it results in a deep red or purple-ish drink that’s very sweet and more like a sangria based on red wine. Depending on the ruby port you choose, you’ll also get the rich flavours of red fruits like blackcurrants, cherries and blackberries. We’re a fan of using a full bodied and fruity ruby ports that really enhance the red fruit flavour.
Ruby Portonic Recipe
Ingredients
Lots of ice
Ruby Port ( Something like a Taylors First Estate or Crofts Platinum)
A good tonic like Fever Tree, Nordic, 1724, etc.
A slice of orange to garnish
Instructions
Fill the glass half full with ice
Add 1 part port
Add 2 parts tonic
Stir well until mixed
Add a slice of orange to garnish
For another refreshing summer drink from Portugal, take a look at our recipe for Portuguese sangria. Let us know in the comments what you think of a port and tonic! Or if you have your own way of making them!
“Port mixes well with a wide range of ingredients, from fresh fruit and berries, herbs and spices to vegetable juices and teas,” says Lulu Martinez, the director of events for Liquid Productions in Aston, Pennsylvania. Finish that bottle by mixing one (or all) of these three co*cktails.
The porto tonico—also called Portônica or white port and tonic—is kind of Portugal's answer to an aperol spritz. It offers a balance of sweetness and bitterness, and is a little bit more complex tasting than most gin & tonics. It's super refreshing, and also a great low ABV option.
If you're a G&T fan, you need to try its cousin, the Porto Tonico, which combines white port and tonic for the most refreshing aperitif. Kinda Portugal's version of the Aperol Spritz, this drink is refreshing, light and just slightly sweeter than the herbaceous gin and tonic counterpart.
We recommend serving Tawny and Reserve Port at just below room temperature, around 10-16 C. This helps to bring out the sweetness and flavours of the dark red wine, without making the alcohol overpowering. For Rosé and White Port, you want to go a bit colder: 4-10 C. These lighter Ports are better enjoyed very cold.
A warmer port tastes more like syrup and often is the reason why many people assume it is much sweeter than it actually is. When served chilled, the coldness softens the sweetness while bringing out other natural flavors, perhaps nutty or smooth vanilla.
Ruby and basic Tawny Ports typically *(when stored in cool-dark conditions) will last 4 - 6 weeks after being open, without any obvious deterioration. Though ideally finish a Ruby Port within 1 month - and finish a Tawny Port within 2 months after being opened.
Avoid serving port in small cordial glasses, and instead serve in an 8-10oz white wine glass or traditional port glass, which will allow you to swirl and aerate the wine in the glass so that the aromas and color can be fully appreciated.
Ruby. The most common type, ruby port is stored in tanks of concrete or stainless steel after fermentation, to prevent oxidative aging and preserve its bright red color and full-bodied fruitiness. The wine is usually blended to match the style of the brand to which it is to be sold.
The beneficial effects of Port wine are associated with moderate consumption, with the recommended dose being one small glass of wine per day for women and two for men.
The high alcohol content of Port wine can stimulate the production of digestive enzymes, making it an excellent way to round off a heavy meal. A small glass of Port after dinner might aid your digestion and make you feel more comfortable.
Rosé ports are made for immediate drinking, and so are the less complex White ports. Tawny ports, having been in permanent contact with wood when ageing, can be drunk up to six months after the bottle is opened without jeopardising the wine's essential traits.
The drink was invented as a means to combat the heat and humidity of Italy's summer months. It became popular among people who wanted something light to sip on before dinner.
Campari is a deep red and is 20.5 to 28.5 percent alcohol by volume (ABV), depending on where it's sold, which is twice that of Aperol. Aperol is the younger sibling because it has a bright orange color and is generally more approachable than Campari. Aperol is sweeter than Campari and has around 11 percent ABV level.
According to Zanon, the Prosecco to use for the Spritz is undoubtedly a Prosecco Superiore Extra-dry. Slightly sweet, it is characterized by its fresh and versatile taste and fruity and floral scents that perfectly match the bittersweet taste of Aperol.
According to our Port Primer, Ports are best served at “cool room temperature” (tawny Ports can be chilled a bit more). If served too cold, the wines might seem shut down and inexpressive. If served too warm, they can seem a bit flabby.
Introduction: My name is Kerri Lueilwitz, I am a courageous, gentle, quaint, thankful, outstanding, brave, vast person who loves writing and wants to share my knowledge and understanding with you.
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