The Port World Cup Cocktail
Courtesy Matt Young, bar manager, Cure, New Orleans
The core of this cocktail is tawny Port, an aged style most often served chilled in its native Portugal. It’s loosely inspired by the Manila Hoop Punch chronicled in globetrotting writer Charles H. Baker’s 1939 book, The Gentleman’s Companion, which calls for Cognac. At Cure in New Orleans, Matt Young substitutes a 50-50 mix of aged rum and barrel-aged cachaça. Here, he simplifies the recipe to feature just rum.
“The [cocktail’s] name comes from the nickname of Manila, the ‘Global City,’” says Young. However, one could argue that the ingredients are equally global, spanning Portugal (Port), the Czech Republic (herbal liqueur Becherovka) and Jamaica (Young’s preferred rum for this drink is Smith & Cross Traditional Jamaica Rum).
- 1½ ounces tawny Port
- ½ ounce aged Jamaican rum
- ¼ ounce Becherovka Original
- ¾ ounce lime juice
- ½ ounce simple syrup
- Orange peel, for garnish
- Mint sprig, for garnish
In cocktail shaker filled with ice, combine all ingredients except garnishes. Shake just briefly, to chill but not dilute drink. Pour into rocks glass over pebbled or crushed ice. Twist orange peel over drink to express oils. Garnish with peel and mint sprig.