Every summer, I fall into the same rotation of refreshing drinks – gin and tonics, the occasional mojito, or maybe a spritz when I’m feeling fancy. But this year, a new favorite unexpectedly turned up: the Porto cocktail. I’d never thought of port as a summer drink – it always seemed like something you sip after dinner by the fire – but this cocktail is the complete opposite: bright, bubbly, and dangerously easy to drink.
My first encounter with the Porto cocktail was at a friend’s backyard barbecue. She’d recently come back from a trip to Portugal and, feeling inspired, decided to play bartender for the afternoon. She handed me this ruby-red drink in a mason jar packed with ice and a fat lime wedge, and after the first sip, I was completely hooked. I ended up begging her for the recipe before I left.
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Apparently, the idea behind this cocktail is pretty simple: take something that’s usually reserved for stuffy after-dinner rituals and turn it into something you’ll want to drink on a sunny afternoon. I’m all for cocktail traditions, but there’s something satisfying about breaking the “rules” – especially when the results are this delicious.
Here’s what you’ll need:
- 2 ounces (about 60 ml) ruby port (nothing fancy required)
- 4 ounces (120 ml) tonic water
- A wedge of lime (plus extra for garnish)
- Lots of ice
Port and tonic sounds unusual if you’ve never tried it, but trust me – if you like a gin and tonic, you’ll probably like this, too. Just use whatever tall glass you have; I’ve made these in everything from wine goblets to mismatched jars when our glassware ran out at a party. In fact, the less fussy, the better.
Assembly couldn’t be easier:
- Fill your glass almost to the top with ice. This drink loves being cold.
- Pour in the port, squeeze in a bit of lime juice (I usually use about a quarter of a lime), then top off with tonic water.
- Give it a gentle stir – just enough to mix, not enough to flatten the bubbles.
- Tuck that lime wedge on the side, and you’re done.
My first attempt at home, I thought I’d be clever and just eyeball everything. Mistake! I ended up drowning the port with way too much tonic, and the drink tasted bland. Stick with the 1:2 ratio of port to tonic, at least until you dial in your own preferred balance. If you want something a bit less sweet (or you’re eyeing that summer swimsuit), swap in diet tonic or go half-and-half with soda water. Port has enough depth on its own to carry the flavors.
If you’re cutting back on alcohol, I’ve made a “mocktail” version with red grape juice and a splash of lemon. A friend of mine who was expecting said it totally scratched her itch for an adult-feeling drink at our picnic.
The Porto cocktail is great with salty snacks – almonds, olives, or even just potato chips from the bag. It holds its own alongside a cheese board, too (try it with a chunk of blue, if you want to get fancy) and pairs surprisingly well with grilled shrimp or other seafood.
What keeps me coming back to this drink is how forgiving and playful it is. Try swapping in a tawny port for a nutty, caramel note when the weather starts to turn cooler, or go wild with the garnishes – a sprig of rosemary for something herbal, a skewer of raspberries if you’re feeling summery, a slice of orange when you’re out of limes. There’s almost no wrong way to make it, as long as you’re enjoying yourself.
So next time the sun’s out and you’re in the mood for something a bit out of the ordinary, give the Porto cocktail a shot. It manages to make a bottle of port feel casual, not fussy – and as I’ve learned the hard way, it disappears from the bottle way faster than you’d expect. Don’t say I didn’t warn you!
