Restaurant Magnus Madison, WI
Port was used in a number of early-20th-century cocktails but fell out of favor until recently, when wine-oriented mixologists like Finn Berge began using it to replace vermouth.
Plus: Ultimate Cocktail Guide
2 ounces tawny Port
1 ounce crème de mûre (blackberry liqueur)
2 ounces vodka
1 lemon twist and 1 brandied cherry
How to Make It
Fill a cocktail shaker with ice. Add the port, crème de mûre and vodka. Stir well and strain into a chilled coupe. Garnish with the twist and cherry.
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