Apple & Pink Julep Port Cocktail – CROFT PINK

Apple & Pink Julep Port Cocktail – CROFT PINK.

A fantastic fresh & fruity cocktail!

10-15 mint leaves
4cl (1.5 oz) of apple juice
Croft Pink

In a long glass, place 10 to 15 mint leaves with a shot of apple juice. Gently press to extract the full aroma of the mint and add a large measure of Croft Pink Port. Add some ice and swizzle until the cocktail is chilled. Fill the glass with more ice and garnish with a sprig of mint and an apple fan.


{Recipe Redux} Port Wine & Bing Cherry Pops

The Nutrition Adventure

A recipe with spirit! Literally. cherry pops This month’s Recipe Redux theme is a lively one as we were challenged to use liqueurs, extracts, and other alcohol in our recipes. I’ve been wanting to make popsicles (haven’t made any yet this summer!), so this was the perfect opportunity to create something a little unconventional. cherry pops2 A couple years ago, I helped out with a wine and cheese pairing class at the Salud! Cooking School at Whole Foods and tried port wine for this first time. I wish I could remember the name of it because it was soooo good. Since then I’ve been in search of a similar port, but have learned a few things along the way about the different types of port wine. I prefer a the Tawny variety, which is sweet dessert wine that’s fortified with brandy. Normally I pair a Tawny with dark chocolates, but when I came across…

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happy white port happy hour


Summer cocktail hours are the best cocktail hours, especially with white port.
White port is much lesser-known than its ruby and tawny cousins, but I discovered it in Portugal and it’s so good for summer cocktailing. These cocktails are super refreshing and super easy to make: one part white port, one part tonic, and mint for garnish. Pour over ice and you’re ready for happy hour!

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Maya Angelou’s Pears in Port Wine

pears in port wine… sounds yummy!

Optimal Edibles

Along with her many literary gifts, Maya Angelou also gave the world a cookbook, Great Food, All Day Long. Although many of her culinary creations fall outside the parameters of this blog, this recipe for pears poached in port would be delicious as an occasional indulgence–especially with the addition of some whole spices (such as cloves, cinnamon, and allspice) and orange rind, and substituting cashew cream for the accompanying ice cream. “Second or third servings [reserved as leftovers] could be eaten in the morning with coffee or in the afternoon with a cup of aromatic tea,” Ms. Angelou suggested. Excellent breakfast fare, indeed.

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Truth is in Wine

Port is the nectar of choice for this God!

Smile...Laugh...Travel...Love...Be yourself...Enjoy Life

060 Truth is in WineIt’s not strange that wine is known as the nectar of the Gods. Their food and drink were called by the collective name “ambrosia” but if I have to be more preciseI should say that their food was ambrosia while they drank wine named nectar which was brought to them in Olympus by doves and pigeons.

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