This week, Oisin Davis of Great Irish Beverages brings us another Liebfrau-March cocktail that celebrates the revival of port.
Oisin says: "Where does the time go? Could it really be Week 4 of #LiebFrauMarch already?? And we still have one week to go of making cocktails with wine. So far we've looked at white wine with gin, red wine with bourbon, sparkling wine with Irish whiskey. Tonight we are looking at fortified wine - specifically ruby port.
"It's fruitiness and wonderful colour means that it's easy to use in cocktails. Old school punches and classics from the 19th century would call for a lot of ruby port and because bartenders are digging out those original recipes, people are interested in port again.
"This one is very solid."
INGREDIENTS
- 35 ml ruby port
- 15 ml brandy
- 1 bar spoon of sugar syrup
- 1 bar spoon of lemon juice
- 100 ml sparkling wine
METHOD:
Chill a champagne flute with some ice or better still, get it on your freezer. Pour the port, brandy, sugar and lemon into a shaker with some ice. Seal it and shake it hard for a few seconds. Remove any ice from the glass and strain in the cocktail. Top up with the prosecco and serve. Garnish with a lemon twist or some fresh berries.
