Heading to colder weather, we dream of warm sunnier places we wish we could be, but with a holiday twist. Hence the name of this drink. Aaron Van Hoffen (I can’t take credit for this.) our bar manager came up with this drink for the Fall into Winter season. The “Porto Vallarta”. The rosemary syrup accompanied with red wine wine vinegar and LBV port helps to refresh the palette and add some acidity and fall flavours along with a light smoky finish from the Tequila. Great way to start out an evening at Victoria’s here in Hamilton, Ontario.
The “Porto Vallarta”.
1 ½ oz Late Bottle Vintage (LBV) Port
1 ½ oz Reposado Tequila (such as Cazadores)
1 ½ oz unfiltered alcohol-free apple cider
½ oz red wine vinegar
½ oz rosemary syrup
Dash all-spice bitters
2-3 oz Prosecco
Spear rosemary, torched, for garnish
Direction: Place Port, tequila, cider, vinegar and syrup in an ice-filled cocktail shaker. Shake for 10 to 12 seconds and strain into an ice-filled highball glass. Top with a dash of bitters and Prosecco. Garnish with rosemary.
*Place 1 cup sugar, 1 cup water and 3 sprigs of rosemary in a pot. Place over medium-high heat. When the sugar has dissolved, remove from heat and let cool. After 20 minutes, strain to remove rosemary.
