A few weeks ago I shared the recipe for the ‘Port Garibaldi’ highball cocktail with a base of Graham’s Six Grapes Port. Today I’m using another bottle from this great brand : Graham’s 20y Tawny. And again I’m going to use a recipe by Master Mixologist Ran Van Ongevalle.
Please do enjoy this delicious slow-sipping after-dinner cocktail.
Port Sangaree
60 ml Graham’s 20y Tawny
30 ml Remy Martin 1738 Cognac
Mint leaves
Method
Muddle 3 mint leaves slightly on the bottom of your mixing glass. Add both the Port and Cognac and stir with ice.
Double strain (Hey, that sounds familiar) into your cocktail glass with fresh ice. Garnish with fresh mint.
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