Field Guide to Cocktails
Never use exceptional, vintage wines for cocktails, even if you are feeling extremely flush. Fine wines will suddenly forget who they are and diminish into the unrecognizable. Besides, younger wines will simply taste better.
- 2 ounces port
- 2/3 ounce sweet vermouth
- 1/2 teaspoon Cointreau or triple sec
- Twist of lemon peel
1Shake the port, sweet vermouth, and Cointreau with ice; then strain over ice into a chilled cocktail glass. Garnish with lemon peel.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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