Porto Cooler Recipes

PORTO COOLER

Porto Cooler image

The key to this citrus-forward nod to Portugal's venerable porto tónicos lies in the citrus wheels that stack along the inside of the glass top to bottom. As aesthetically pleasing as they are functional, use any one citrus or mix of citrus, seeking out those with thin piths for glass-lining ease. Lime, lemon, orange, blood orange, mandarin, Meyer lemon, even kumquat are all excellent choices, depending on your personal preference and season. To keep the citrus rounds in place, use a wider-mouthed highball glass and alternate adding citrus and ice. Once the white port, vermouth, bitters, and tonic are added, the citrus will gradually impart its flavor into the cocktail as it sits, shifting the cooler's flavor as you drink.

Provided by Rebekah Peppler

Yield 1 cocktail

Number Of Ingredients 6

Ingredients

6 to 8 very thinly sliced citrus wheels, such as lime, lemon and orange, preferably using citrus with thin piths
Ice
2 ounces white port
1 ounce blanc vermouth
4 dashes orange bitters, or use Angostura
3 to 4 ounces dry tonic

Steps:

In a wider-mouthed highball glass, tuck the citrus wheels around the sides of the glass, adding ice as you move up the glass. (The ice will help keep them in place.) Add the port, vermouth and bitters. Tuck a straw into the glass and top with tonic.

CINNAMON COOLER

Cinnamon Cooler image

This bourbon cocktail brings warming spices into a crisp cooler. For the cinnamon apple spice tea, steep one cinnamon apple spice tea bag (such as Celestial Seasonings) in six ounces hot water for 2 minutes. Let cool to room temperature before using.

Yield Makes 1 cocktail

Number Of Ingredients 6

Ingredients

1¼ oz. Angel's Envy Port Finish Bourbon
1 oz. cinnamon apple spice tea, brewed and cooled (see headnote)
½ oz. maple syrup (grade A)
½ oz. lemon juice
1 oz. chilled sparkling water
Garnish: apple slice, such as granny smith

Steps:

Combine bourbon, cinnamon apple spice tea, maple syrup, and lemon juice in a cocktail shaker and fill with ice. Shake briefly to chill, about 5 seconds. Strain into ice-filled highball glass. Top with sparkling water and garnish with apple slice.

NONALCOHOLIC FRENCH 75

Nonalcoholic French 75 image

Pull out your finest coupe or Nick and Nora glass for this tart, nonalcoholic take on the French 75, ideal for nondrinkers and those taking a night (or week, or month, or year) off drinking. The key to the drink's complexity is in the sweet bay-peppercorn shrub, a rich-in-flavor, make-ahead base that lasts, stored in the refrigerator, up to one month.

Provided by Rebekah Peppler

Yield 1 cocktail

Number Of Ingredients 7

Ingredients

Ice
1 ounce Sweet Bay-Peppercorn Shrub
1/2 ounce fresh lemon juice
3 dashes orange bitters (optional; see Tip)
2 ounces soda water
1 ounce dry tonic water
Lemon twist

Steps:

In an ice-filled cocktail shaker, combine the Sweet Bay-Peppercorn Shrub, lemon juice and bitters, if using. Cover and shake until well chilled. Strain into a Nick and Nora or coupe glass, and top with soda water and tonic. Finish with the lemon twist.

DARK 'N' STORMY MOCKTAIL

Dark 'n' Stormy Mocktail image

Strongly brewed black tea anchors this nonalcoholic take on a classic Dark 'n' Stormy, lending its rich tannins to the final drink. When choosing a black tea, look to Darjeeling, English or Irish breakfast, or Assam. (For something without caffeine, reach for buckwheat tea and increase the brew time to 20 minutes.) The spices in the salted lime cordial are easily shifted to your pantry and preferences. If you don't have ground ginger, totally fine. If you want to add cardamom, go for it. The point is to infuse the cordial with a warmth that complements the ginger beer's sharp spice. Please don't, however, skip the salt. The hit of salinity enhances the cordial's flavors. Leftover cordial - sweet, spiced and deeply sour, can be mixed on its own with sparkling water or tonic or, if you're looking to incorporate it into an alcoholic drink, into a gimlet.

Provided by Rebekah Peppler

Categories non-alcoholic drinks

Yield 1 serving

Number Of Ingredients 14

Ingredients

Finely grated zest from 6 limes
1 cup granulated sugar
1 teaspoon flaky sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
1 1/4 cups fresh lime juice (from about 6 limes)
2 black tea bags (or 2 tablespoons loose-leaf black tea), such as Darjeeling
Ice
3 ounces Chilled Black Tea
1 ounce Salted Lime Cordial
4 ounces fresh ginger beer
Lime wedge

Steps:

Make the cordial: In a medium bowl, combine the lime zest, sugar, salt, cinnamon, ginger, pepper and cloves. Use your fingers to rub the zest and spices into the sugar until the sugar is green and very fragrant. Slowly pour in the lime juice, whisking to combine and dissolve the sugar completely. Cover and refrigerate for at least 12 hours, up to 24. Strain through a fine-mesh sieve; pressing on the solids. (You should have about 1½ cups cordial.) Discard the solids, and keep the cordial in the refrigerator in an airtight container for up to 1 week.
Make the chilled black tea: In a tea kettle or small saucepan over high heat, bring 2 cups of water to a boil. Remove from the heat, add the tea. Allow to steep for 10 minutes, then remove the tea bags or, if using loose-leaf tea, strain through a fine-mesh sieve and set aside to cool completely, then refrigerate. Keep it chilled in the refrigerator, tightly covered in an airtight container, for up to 5 days.
Make the cocktail: Fill a highball glass with ice. Add the tea and cordial. Top with ginger beer, stir gently to combine and finish with a lime wedge.

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Porto Cooler Recipes

PORTO COOLER

CINNAMON COOLER

This bourbon cocktail brings warming spices into a crisp cooler. For the cinnamon apple spice tea, steep one cinnamon apple spice tea bag (such as Celestial Seasonings) in six ounces hot water for 2 minutes. Let cool to room temperature before using.

NONALCOHOLIC FRENCH 75

DARK 'N' STORMY MOCKTAIL

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