Port Cocktails


Port producers are pretty terrified of turning into the next Sherry. The harsh truth of that is that Sherry producers, rather infamously, let their drinkers die on them. A new generation of drinkers doesn’t know what proper Fino sherry is, let alone how to drink it properly. So they’re having to invent new ways to get the younger crowd drinking it. The best way so far? Cocktails! And the fine boys and girls whose job it is to market port round the world are right there with them.

Entry Level and Premium

One of the biggest issues for Port is that the really good stuff, like aged vintage Ports or Colheitas are pretty expensive stuff. If you don’t know much about Port, you’re not going to blow hundreds of quid on a bottle. So most of the Port bought is the entry level ruby ports. Well these days Port houses are seeing the rise in mixology (that’s cocktail making to you and me) and thinking how do we do something relatively affordable, like a ruby, but with enough depth for a great cocktail. This was the thinking as the Noval Black was born. A premium, ruby port that’s going to nail it in a cocktail bar.

Hire Yourself A Mixologist

So Quinta Do Noval worked with a fella called Jim Meehan, head mixologist at the PDT bar in New York to come up with some belters. Have yourself a go on these…


Port Authority


2 oz Noval Black Port
1 oz Laird’s Bonded Apple Brandy
5 oz Yellow Chartreuse
3 black olives

Directions: Stir with ice and strain into a chilled coupe. Garnish with 3 black olives on a pick.

Link: Esquire Magazine



Deep Purple


1¾ Ounce Tesseron Lot 76 XO Cognac

1 Ounce Noval Black Port
¾ Ounces  Lillet Rouge
6 concord grapes
1 shiso leaf

Directions: Muddle the concord grapes and shiso. Add the rest of the ingredients and ice. Shake and fine strain into a chilled rocks glass filled with pebble ice. Garnish with a shiso leaf.

Link: The Daily Meal


Third Wheel

1 Ounce Angel’s Envy Bourbon
2 Ounces Noval Black Port
2 Ounces brewed oolong tea (room temperature)

Directions: Build over ice in a wine glass Garnish with a mint sprig

Link: Shape Magazine




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