I’ve just returned from a glorious week in Portugal – made all the more cherished as it was the first cross-Atlantic voyage in 20 exceptionally long months.
I’ve always adored the European lifestyle. The ease of languishing lunches, the sophisticated calm surrounding after-work tipples. Whether aperitivo in Italy or apéro in France or (also) aperitivo in Portugal, there’s a joyous dignity that accompanies the clink of glasses, the fragrance of small bites, and the lighting of cigarettes as chic worker-bees, elegant retirees, and polished stay-at-home mums unwind from the day that was.
The porto tonico is a classic Portuguese cocktail, a delightfully breezy drink that’s a simple 1:2 mix of dry white port and tonic water. Traditionally garnished with lemon peel and a cinnamon stick, modern barkeeps may choose an orange wheel and rosemary sprig, as shown above, of whatever their creative ambitions desire.
It was first offered to me as a before dinner aperitif on my first night in Porto – a charming ancient city that runs along the famous Duoro River, once the main thoroughfare for shipping Port to thirsty nations around the world.
I had my doubts about this mysterious concoction, but, seeing as what the hell? is a maxim that’s served me decently well over the years, I entrusted that credo once again.
And I’m so happy I did.
Bright and fresh with just enough snappy herbaceous notes to add some subtle gravitas, porto tonico is pure joy. Served alongside meaty olives or simply salted chips, it’s a brilliant cocktail hour sipper.
It’s now a regular at my cocktail hours. Here’s how you make a Porto tonico cocktail for yourself – I bet you can’t drink just one.