Here’s another one from a San Francisco menu. This menu has so many drinks I want to make for Dane: lots of things with Mezcal and gentian root liqueur (Suze). This was nearly undrinkable for me, but Dane immediately loved it. Very smoky and bitter, I feel like the port really only gives it a bit of color more than anything else.
I picked up some pisco on my last liquor store trip on a whim. While looking around for recipes today I found this one, which I wanted to try because it uses port. (I’ve recently started becoming curious about cocktails that use various wines.) I expected this to be sweeter than it was, but my guess is that the port I used was not as sweet as I am used to. The pisco gave it a sort of earthy sourness that surprised me. I look forward to experimenting more with pisco.
