The Belafonte

It’s a big, big world and bartenders all around the globe create fantastic drinks. And of course they have to be creative and think of a catchy name for their drinks. Sometimes it happens that there are multiple drinks around the world that share the same name. This is one of those, The Belafonte.

The Belafonte is bests known as a ‘Spritz’ cocktail. A refreshing mix of 1,5 cl Gin, 1,5 cl Simple syrup, 2 cl fino sherry, 2 cl lemon juice. Just mix everything together in a large wineglass with lots of ice. Top with 7,5 cl cold Prosecco. Garnish with a basil leaf. 

This is NOT the Belafonte I’m mixing up today. I’m sharing a very easy-to-make typical Italian bitter style highball aperitif with the same name. It’s actually a variation on the “White Port & Tonic” that’s popular in Portugal. 

The Belafonte

Ingredients
30 ml Campari
30 ml Graham’s Blend Nr.5 white Port
Tonic

Method
Add the Campari and Port to your longdrink or highball glass with icecubes. Stir to mix and top with tonic. Garnish with a dehydrated orange slice. 

Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

Port of New York

My foodblogging better half loves to cook and bake. Some days she shouts from the kitchen to ask if I can use an eggwhite… That calls for a nice sour cocktail. 

A well-known variation of the Whisky Sour is the New York Sour. It’s more or less the same whisky sour, but with a red wine float carefully added on top. I mixed up another variation, switching the red wine for a nice and fruity red port. 

This absolutely is not the same drink as a New York Sour. Port is a bit heavier and richer than red wine, so it won’t stay on top as a nice float… it will turn your drink into something that almost reminded me of a psychedelic 70s lava lamp 😉. 

So, this drink might not look like a million dollars, but the taste is excellent. At first I was in doubt to use it for the blog, but my wife actually loved the strange look of it. So here it is…  

Port of New York

Ingredients
50 ml Douglas Laing Timorous Beastie
30 ml Lemon juice
10 ml Honey syrup
Eggwhite
A splash of Graham’s Six Grapes Port

Method
Add everything but the port to a shaker without ice. Give it a good dryshake. Add some ice and shake again to cool the drink. Double Strain in a tumbler with fresh ice. Add a splash of port wine on top. 

Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

Graham's Port & Tonic

It’s springtime and we’re counting down the weeks to summer. Pubs and bars will also soon be allowed to re-open. Bring on those refreshing, fruity summer drinks. 

Gin & Tonic is still one of the most popular drinks, but maybe gin isn’t 100% your thing? 
Would you rather have a similar refreshing drink which has much more fruity flavors? 
Why not try a Port & Tonic.

Port & Tonic

Ingredients
50 ml Graham’s Blend Nr. 5 White Port
100 ml Indian tonic

Method
Add the port to a longdrink or coppa glass with lots of ice. Top with tonic and give it just one good stir. Garnish with a half slice of dehydrated grapefruit.

More
If you want some more flavors, try adding some fresh mint and lime to the glass. 

Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

Port Sangaree - Graham's 2Oy old Tawny

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

Ingredients
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. 

Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

Xmas Gifts Parade 2020 : Graham's Port Six Grapes

Next up in our series “Xmas Gifts Parade” is a beautiful love story between Italy and Porto. Our cocktail is an Italian-style aperitivo, but with a base of red port wine by Graham's Port. 

A very tasty and refreshing recipe created by Ran Van Ongevalle, award winning bartender and owner of Bar Ran in Bruges. 

Port Garibaldi

Ingredients
60 ml Six Grapes Port
15 ml Lemon juice
15 ml Campari
120 ml Fresh orange juice

Method
When a cocktail contains fruit juices, you need to shake it. Add everything to your shaker, with just one single icecube and shake hard to develop a bit of foam. Strain in a highball glass with fresh ice and garnish with a nice wedge of orange. I was out of oranges, so I used a wedge of pink grapefruit. 

Tip: Want to make a serious difference with your Garibaldi? Start by adding some air to your juices by mixing them up in your blender. Trust me, the result is stunning. 

Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

Xmas Gifts Parade 2020 : Fonseca Porto

Fortified wine aperitifs like vermouth and sherry always add tons of flavour and texture to your cocktail. The spirit I have used least for this until now is probably Port wine. Let’s see if we can do something nice with this great bottle of Fonseca Porto Bin N°27. This is a rich, vibrant, intense, fruity and full bodied port. 

Since this is a port wine with a very intense fruity nose and a smooth texture with lots of tannins, we can absolutely use it for tasty combinations. You can pair it with chocolate, fruit, cheese or desserts. We are looking for a bolder combination in this Manhattan variation.  

Bar Drake Manhattan

Ingredients
60 ml Woodford Reserve Bourbon
30 ml Fonseca Bin 27 Port
1 bs Maple Syrup
1 dash Angostura bitters

Method
Add all ingredients to a mixing glass with lots of ice. Stir for 15 seconds and strain in a pre-chilled coupe. Garnish with cocktail cherries. 

Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

Stijlvolle Geschenktips : Taylor's Porto

 

Op zondag mag het eens wat meer zijn 😉 Vandaag maak ik een cocktail met als basis een ‘Limited Edition’ van Taylor’s Porto. Deze fles bevat een blend van speciaal geselecteerde porto uit Taylor’s oudste Tawny voorraad. Hele rijke portwijn met een sterke finish.

Met deze fles brengen ze een eerbetoon aan de rijke geschiedenis van het merk. Zelfs de fles is gevormd zoals gebruikelijk was tijdens de eerste helft van de 18e eeuw. De porto heeft een complex aroma van pruimen, vijgen en rozijnen. Marsepein en butterscotch. Hint van sigaren, cederhout en leder. Hele lekkere smaak van fruitcake en verse pruimen.
 

We gebruiken deze porto als basis voor een bijzondere variatie op de Negroni. Het is een Negroni vol rijpe, diep smakende spirits. Voor de echte Negroni-liefhebber die eens wat anders wil.

Taylor’s Negroni

Ingrediënten
3 cl Campari
3 cl Rhum JM VSOP
3 cl Taylor’s Historic Limited Edition Red

Bereiding
Voeg de ingrediënten samen in een mengglas met veel ijs. Roeren gedurende een 15tal seconden tot alles mooi geblend is. Strainen in een tumblerglas met een groot ijsblok. Een schijfje gedroogde citrus mag, maar is niet echt noodzakelijk.
 
Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.