Today's fall inspired Port cocktail recipes come from the talented Odile Bouchard at Quinta do Tedo. She cooked these up in her test kitchen using her Quinta's super versatile Fine Tawny Port.

What I love about these Port cocktails is you don't need to be a mixologist to get them right. The Port does most of the talking and you just need a few more ingredients to make these recipe! Here are three of our favorite fall inspired Port cocktails...

Port cocktails

Porto Tonic

• 2 parts Tawny Port
• 3 parts Schweppes (or you can do part Schweppes/part Sparkling water for a less sweet version)
• A squeeze and slice of citrus with your aromatic of choice (i.e. lemon with lavender, lime with ginger, play around with it!)
• A few giant ice cubes
• Serve up high, in a wine or balloon glass with a stem

Tawny Spritz

• 1 part Aperol
• 2 parts Tawny Port
• 4 parts Schweppes (or you can do part Schweppes/part Sparkling water for a less sweet version)
• A few pieces of orange rind (squeezed into the glass to release the aromatic oils before joining the mélange as decoration, perhaps with an orange slice!)
• A few giant ice cubes
• Serve up high, in a wine or balloon glass with a stem

Tawny Sour - Yum!

• 1 part Tawny Port
• 1 part quality whiskey
• A tablespoon of lemon juice (or less if you like it less sour!)
• A teaspoon of honey (or more if you like it sweeter!)
• A whole cinnamon stick
  ... mix together all the above to make sure the honey dissolves and the cinnamon aromatics start to emerge ...
• A splash of Schweppes
• A few pieces of orange rind (squeezed into the glass to release the aromatic oils before joining the mélange as decoration, perhaps with an orange slice!)
• A few giant ice cubes
• Serve in a lowball glass or coupe

Tawny Sour - Yum!

• 1 part Tawny Port
• 1 part quality whiskey
• A tablespoon of lemon juice (or less if you like it less sour!)
• A teaspoon of honey (or more if you like it sweeter!)
• A whole cinnamon stick
  ... mix together all the above to make sure the honey dissolves and the cinnamon aromatics start to emerge ...
• A splash of Schweppes
• A few pieces of orange rind (squeezed into the glass to release the aromatic oils before joining the mélange as decoration, perhaps with an orange slice!)
• A few giant ice cubes
• Serve in a lowball glass or coupe

ABOUT THE AUTHOR

Odile Bouchard

Hi! I'm Odile; I am half-French, half-American and grew up between Burgundy, Napa Valley and Tuscany - wine and travel run deep in my veins. My family owns Quinta do Tedo in the Douro Valley, one of Farah Trading Co's favorite producers!