Port Of Spain (Christian Favier)
Recipe:
- 40ml white port
- 25ml medium aged rum (originally 15ml, preferably Trinidad)
- 7.5ml pineapple liqueur
- 60ml tonic water (originally 90ml)
Stir first three ingredients on ice until sufficiently chilled, strain into a collins glass over ice, fill up with the tonic water, stir shortly again to mix. Garnish with a lemon zest.
An absolutely wonderful drink for this year's summer, fresh, with gentle pineapple and lemongrass notes, a hint of sugar cane and plenty of dry, invigorating refreshment. I have changed the ratio slightly, I would recommend adding 10ml more rum, which is already included above. It's still clearly a port drink, but at least it has some body behind it, and I've also reduced the tonic from 90ml to 60ml so that it doesn't become pure, easy "lemonade".
Trinidad rum is used in the original. I also liked a smoother, dry blend with a part Jamaica to emphasize the pineapple with the tropical notes of the partly Jamaican rum without taking anything away from the port. Will be a summer favorite this year.
Source: Christian Favier, The Ordinary, Charleston, USA
