The Port Authority

Written by Alan Whitsett
A spin off the classic Manhattan pairing the smokey Mezcal and the peppery spice of Rye Whiskey along with the smooth sweet of a tawny Port wine and a splash of bitters. Served over a single block of ice, garnished with a Luxardo cherry and a peel of orange around the rim then dropped in.

Ingredients

  • 1 oz quality Mezcal
  • 1 oz Bulleit Rye whiskey or your preferred.
  • 3/4 oz tawny Port wine
  • 2 or 3 shakes of Peychaud's Bitters
  • Luxardo cherry
  • fresh orange peel
  • A smoker if available.

Steps

  1. Combine Mezcal, Bourbon, Port wine, and bitters in a mixing cup. Stir briskly for 30 or 40 seconds. Strain into a tumbler containing a single large ice cube or ball. Wipe the rim with fresh orange peel, drop peel into class then garnish with a Luxardo cherry on a skewer.
  2. If available, place smoker over glass at this point and fire up oak or mesquite into glass...serve.

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Meet the Author

author-photo
I'm Alan Whitsett, an amateur mixologist from SAN JOSE, California.

Enhancer of culinary experience at La ForĂȘt San Jose, California