Porto Punch Recipes

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PORT TODDY

A port toddy is one of winter's unsung delights. Replacing whiskey with port in a toddy leads to something surprising and special. Somehow, it feels more curative than one with harder spirits: it's like the alcohol-fortified equivalent of a bowl of homemade chicken soup. This requires a ruby port, which is the cheapest and most easily found. (The New York Times)

Provided by Rosie Schaap

Categories     brunch, easy

Yield 1 serving

Number Of Ingredients 7



Port Toddy image

Steps:

  • In a mug or heatproof glass, stir the port, sugar and juices together with the cinnamon stick, leaving the cinnamon in the vessel. Add hot water to fill, and garnish with the clove-studded orange peel.

3 ounces ruby port (I like Fonseca or Taylor Fladgate, either of which would be good for the punch)
1 teaspoon brown sugar
1 teaspoon freshly squeezed lemon juice
1 teaspoon freshly squeezed orange juice
1 cinnamon stick
Water just off the boil
1 1-inch-wide ribbon of orange peel studded with 3-5 cloves.

SPICED PORT PUNCH

Port, that gentle, rich and comforting spirit, has a whiff of empire about it. This recipe, a strong, port-based punch, works to counteract the image. It's not too sweet, but rich and spicy. It's an easygoing crowd-pleaser and proof that port and orange get along famously. Consider it for the next time you plan a holiday gathering.

Provided by Rosie Schaap

Categories     brunch, easy, cocktails

Time 5m

Number Of Ingredients 6



Spiced Port Punch image

Steps:

  • To a large punch bowl, add all the ingredients, plus reserved clementine peels. Stir gently, then add a large block of ice.
  • For each serving, add as much seltzer as you like (it's strong) and a little grated nutmeg.

3 parts ruby port
2 parts brandy
1 part dark rum
1 part spiced clementine syrup
1 part cranberry juice
One handful clementine peels (with a paring knife, remove as much pith as possible).

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