It’s New Year’s Eve Eve, and for the first time in many years the Holiday Bowl will happen without me in Qualcomm Stadium. I miss overpriced bad beer. I miss bad pretzels. I miss end zone seats courtesy of Hornblower. Instead, I get to sit in the comfort of my own home, warm, with good food and a good drink.
Tonight its a cocktail with port and gin – two flavors I did not think would go together. Let’s see what happens when we add lemon juice to the mix…
- 3 ounces gin
- 1 ounce lemon juice
- 0.5 ounce Grenadine
- 0.75 ounce port
Shake the gin, juice and Grenadine over ice and pout into a chilled martini glass. Slowly pour the port into the drink as served.
- It just looks cool. Its a deep red cocktail with a deeper red center from the port.
- Its a sweet drink, but you can still taste the dry gin in the background, with its pleasing floral notes.
- Hard to say what it tastes like, you can taste all of the ingredients, but it comes together to create an altogether different flavor.
- Dave’s Rating: 7/10
- Strength: 7/10
- Sweetness: 8/10
- Just look at it – Dexter would be proud of this one.
Always on the prowl for a new type of drink, I stumbled upon the Rum Sangaree. I have to admit that I have been tempted by this drink a couple of times, with its combination of dark rum and port, which are two of my favorite ingredients. I have always been scared away however by the prospect of mixing them together with little else. Time to put those fears aside and jump right in.
- 2 ounces dark rum (Myers)
- 0.5 ounces Cointreau
- 0.5 ounces port
Combine in mixing glass over ice and stir. Strain and serve in an ice filled wine glass and sprinkle a little nutmeg over the top. Dave’s Thoughts:
- When looking at the recipe, I felt that the amount of rum was going to overpower the drink, and not in a good way. Now that I am tasting it I have to say that you can taste the rum, but there is no harshness as I sip.
- The drink certainly is sweet, and you can taste the complex Cointreau flavor, which surprisingly the rum and the port combine with to create a pleasing flavor.
- The finish is all dark rum, with the taste of burnt sugar lingering in your palette.
- Dave’s Rating: 4/10
- Strength: 8/10 (although I think it
I pledge allegiance to the cocktail, and to the guy who crafted it with his hands, one distiller, under God, indivisible, with alcohol and revelry for all.
It’s an Americana cocktail tonight – the Betsy Ross. As an Englishman, I actually didn’t know who the heck she was, but thanks to my trusty wife I learned that she was credited with creating the original American flag. That probably was not a good day for the English. Instead of dwelling on the breakup of the British Empire – let’s get on with the drinking.
- 2 ounces of brandy
- 1.5 ounces of ruby port
- 0.5 teaspoon of Cointreau
Put the ingredients in a shaker with ice and stir away, strain and serve into a chilled martini glass.
- I do love me some port, but not so much the brandy.
- Tastes like a drink that our grandparents may enjoy. No modern ingredients. Its old school.
- The brandy is the dominant flavor, with added sweetness from the port and the Cointreau.
- Dave’s Rating: 3/10
- Strength: 5/10
- Sweetness: 5/10
- Step back in time and enjoy and old timey beverage.