Recipes Any Port in a Storm Cocktail 5.0 (1) 1 Review Plus: Ultimate Cocktail Guide By Pete Wells Pete Wells Award-winning food writer Pete Wells has been the restaurant critic for The New York Times since 2012. As the publication’s first critic to bestow starred reviews to restaurants from all five boroughs of New York, he garnered attention for reviewing hitherto overlooked genres such as taco trucks and pizza-by-the-slice joints. Wells is equally known for his buzz-worthy critiques of high-profile eateries Per Se, Daniel, Guy’s American Kitchen and Bar, and Peter Luger, for which he received a James Beard Journalism Award. Food & Wine's Editorial Guidelines Updated on June 7, 2021 Print Rate It Share Share Tweet Pin Email Yield: 1 Ingredients ¼ cup ruby port 2 tablespoons pineapple juice ½ teaspoon fresh lemon juice 1 fresh mint sprig Directions Pour the port, pineapple juice and lemon juice over ice in a shaker; shake vigorously. Strain into a chilled cocktail glass and garnish with the mint. Rate it Print