Precursory Cocktail
This low-ABV cocktail does something very cool: It gives you the complexity of a boozy cocktail without the big hit of alcohol. How? Tawny port adds notes of dried fruit and a smoldering, almost leathery aroma. The vermouth brings a subtle sweetness and a hint of spice, and the absence of simple syrup — along with a squeeze of lemon juice — makes it feel all grown-up and polished.
Recipe adapted from: Diffords Guide
Recipe adapted from: Diffords Guide
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Precursory Cocktail
Prep Time35 Minutes
Servings1
0Ingredients
1 ounce tawny port
1 ounce sweet vermouth
1/4 ounce freshly squeezed lemon juice
3 dashes Angostura bitters
3 dashes orange bitters
Lemon twist, for garnish
Directions
- Chill 1 Nick and Nora glass in the freezer for 30 minutes.
- In a cocktail shaker, combine the tawny port, sweet vermouth, lemon juice, Angostura bitters and orange bitters.
- Fill the shaker halfway with ice and shake until the outside is frosty and very cold, about 20 seconds.
- Strain the cocktail into the chilled glass and garnish with a lemon twist.
35 minutes
Prep Time
0 minutes
Cook Time
1
Servings
Directions
- Chill 1 Nick and Nora glass in the freezer for 30 minutes.
- In a cocktail shaker, combine the tawny port, sweet vermouth, lemon juice, Angostura bitters and orange bitters.
- Fill the shaker halfway with ice and shake until the outside is frosty and very cold, about 20 seconds.
- Strain the cocktail into the chilled glass and garnish with a lemon twist.