Port Sour
The Quirky Foodster Team
Ingredients
- Ruby port — 60 ml (2 oz)
- Fresh lemon juice — 20 ml (3/4 oz)
- Simple syrup — 10 ml (2 tsp)
- Egg white (optional) — 1
Method
- If using egg white, dry-shake all ingredients first.
- Add ice and shake hard until well chilled.
- Strain over fresh ice.
- Garnish with an orange slice and cherry.
Description: The port member of the sour family, letting the wine's rich fruit character lead against bright citrus.
Cultural Background: A natural extension of the classic sour format applied to port, a fortified wine with a long history in British and Portuguese drinking culture.
Tips: A dry shake before adding ice is essential if using egg white.
Variations: A dash of orange bitters adds extra depth for a more grown-up version.
Serving Suggestion: Serve over ice as a rich, fruity, well-balanced sour.
Nutrition: Approx. 175 kcal per serving
FAQs:
Q: Does port work well in a sour format?
A: Yes — its rich, sweet fruitiness balances nicely against fresh citrus, similar to how sherry works in savory or citrus-forward cocktails. Sherry Cocktails *5 recipes*
- Ruby port — 60 ml (2 oz)
- Fresh lemon juice — 20 ml (3/4 oz)
- Simple syrup — 10 ml (2 tsp)
- Egg white (optional) — 1
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