{"id":13557,"date":"2021-11-01T04:00:03","date_gmt":"2021-11-01T08:00:03","guid":{"rendered":"https:\/\/wine365.com\/?p=13557"},"modified":"2021-10-29T12:43:26","modified_gmt":"2021-10-29T16:43:26","slug":"best-canned-cocktails-port","status":"publish","type":"post","link":"https:\/\/wine365.com\/stage\/best-canned-cocktails-port\/","title":{"rendered":"The Best Canned Cocktails Are Made With Port"},"content":{"rendered":"

Hard seltzer offerings are starting to get boring, and newly released canned port cocktails from Portugal might be the next big thing. The blending of port wine and tonic<\/strong> is not new\u2014in fact it\u2019s a drink that dates back to the 1970\u2019s, the Port & Tonic, or as the Portuguese call it, a Porto Tonico<\/strong>. The innovation is in the single serving canned format. Getting the cocktail into a canned format was no small achievement\u2014it took the team at Porto-based\u00a0Taylor Fladgate\u00a0<\/a>more than a year of data-driven wrangling with local wine bureaucrats to convince them that canned port cocktails were an idea whose time had come. Alas, this fall Taylor Fladgate officially launched the world\u2019s first-ever canned port cocktails:\u00a0Croft Pink & Tonic\u00a0<\/a>and\u00a0Chip Dry & Tonic.<\/a><\/p>\n

\"Taylor<\/p>\n

\u201cThey really are monumentally convenient,\u201d explains Adrian Bridge<\/strong>, managing director of Taylor Fladgate, \u201cbetter yet, they are the best way to get the perfect ratio of Port and Tonic.\u201d They are also made with Taylor Fladgate\u2019s bespoke tonic water recipe\u2014something the port house decided to do to bring down the sugar levels.<\/p>\n

Indeed, Port, which is much more versatile than its reputation allows, is not limited to a quiet evening by the fire. \u201cWhat Port gives you,\u201d explains Bridge, \u201cis a very good base. Port has full body, good alcohol (around 20%), depth, and richness, all of which give mixologists much to work with in terms of dimension. Other spirits tend to be thinner, drier an more cutting\u2014then you have try to bulk it out with more sugar, juices, or bitters; then you have layer upon layer upon layer and you aren\u2019t even sure it tastes nice.\u201d<\/p>\n

Need a brush-up on Port wine?<\/em><\/h4>\n