Port Toddy
Another warm drink to combat cold nights! And colds.
A port toddy is one of winter’s unsung delights. Replacing whiskey with port in a toddy leads to something surprising and special. Somehow, it feels more curative than one with harder spirits: it’s like the alcohol-fortified equivalent of a bowl of homemade chicken soup. This requires a ruby port, which is the cheapest and most easily found. (The New York Times)
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3 ounces ruby port
1 teaspoon brown sugar 1 teaspoon freshly squeezed lemon juice 1 teaspoon freshly squeezed orange juice 1 cinnamon stick Water just off the boil 1 1-inch-wide ribbon of orange peel studded with 3-5 cloves (optional) |
In a mug or heatproof glass, stir the port, sugar and juices together with the cinnamon stick, leaving the cinnamon in the vessel.
Add hot water to taste (I start with 3 oz), and garnish with the clove-studded orange peel, if using. |