Valentine’s Day is either one of the most celebrated holidays or the most reviled–depending on who you ask. But no matter what camp you’re in, one thing just about everyone can agree on is that the perfect cocktail can make just about anything better.
The two Port concoctions below will be amazing whether you’re entertaining a crowd for Valentine’s Day or entertaining yourself. While I’m sure scaling these down would be a cinch, I suggest you make the recipes as shown and then store whatever’s left.
Cheers and Valentine’s Day!
by Jonathan Pogash, The Cocktail Guru | Served warm or cold (serves 8-10)
- 12 ½ parts Sandeman Founder’s Reserve Porto
- 8 parts pineapple juice
- 2 parts maple syrup
- 4 parts brandy or cognac
- 4 parts fresh lemon juice
To serve warm: Add the above ingredients to a container and stir or shake to blend. Pour 2 parts of mixture into a hot toddy mug and top off with boiling water. Garnish with freshly grated nutmeg and a lemon peel.
To serve chilled: Add the above ingredients to a large punch bowl with lots of ice and stir to chill and dilute. Add several lemon wheels to the bowl. Ladle out into punch glasses and top with freshly grated nutmeg and cinnamon stick.
by Adam Schuman, Fatty Crew | Punch Bowl Version (serves 10-15)
- 25 parts Sandman Ruby Port
- 17 parts Jamaican white rum
- 25 parts pineapple juice
- 4 parts fresh lime juice
- 25 parts ginger ale
- 20 pieces allspice
- 10 pieces star anise
- 5 cinnamon sticks
Simmer 6 parts of port with 20 pieces of allspice, 10 pieces of star anise and 5 sticks of cinnamon. Allow the spiced port to cool and then add it to the rest of the punch. Before serving, add ice and ginger ale to the punch. Lastly, grate or sprinkle some nutmeg over the punch for additional spice.