Portugal\u2019s fortified wine is getting a boost in the cocktail world, as savvy bartenders are using Madeira to add flavor to drinks.\r\n\r\n\u201cDepending on which style you\u2019re using in which drink, Madeira can offer salinity or other interesting qualities that can\u2019t be found in other distilled spirits or liqueurs,\u201d says Alba Huerta, owner/operator of Julep Bar in Houston.\r\n\r\nAt Julep, Huerta uses the fortified wine in two cocktails. In The Truth & Slant, Rainwater Madeira adds a lightly saline touch to blended Scotch and citrus liqueur. A highball-style drink called the Attic Cellar Kalimocho features five-year-old Bual Madeira, a richer, sweeter style that adds dried fig and spice notes.\r\n\r\nEchoing the recent Sherry revival, some bartenders are embracing Madeira to build low-alcohol cocktails. In Austin, Backbeat offers an autumn-ready Beeton Cobbler, which features an unusual, Texas-made Rainwater-style \u201cMadeira\u201d from Haak Vineyards & Winery, sweetened with honey and orange marmalade.\r\n\r\n\r\n\r\nThe fortified wine has gathered momentum in the South, which was the epicenter of Madeira consumption in America during colonial days.\r\n\r\nAt its outposts in Nashville and Charleston, South Carolina, popular restaurant Husk offers a robust list of Madeiras alongside its wine and spirits. It includes the \u201cHistoric Series\u201d lineup from The Rare Wine Co., which features nonvintage Madeiras that spotlight styles historically favored in various American cities, like the Charleston Sercial (a dry, crisp style) or New York Malmsey (a rich style with fruitcake-like flavors).\r\n\r\nBut that doesn\u2019t mean Yankees aren\u2019t enjoying it, too. At Gracie\u2019s in Providence, Rhode Island, the Get In The Cah cocktail mixes 10-year-old Madeira with blended Scotch, Aperol and black walnut bitters, accented with a touch of fleur de sel, while at Manhattan\u2019s Covina, the dessert-ready Boston Flip mixes Madeira with Bourbon and an egg, for a touch of custardy richness.\r\n\r\nA growing number of whiskey producers are using former Madeira casks to add subtle flavor to spirits, echoing the widespread use of former Sherry casks. What could be next? Consider these Madeira-inflected spirits, adding more delightful dimensions to your next drink.\r\n\r\nTASTING NOTES: Three Madeira-Finished Spirits\r\nLaphroaig Cairdeas Madeira; $75, 51.6% abv.\r\nThink fruitcake toasted over a campfire; orange peel and spice inter\u00adtwine with Islay Scotch\u2019s famously peaty profile.\r\nHigh Wire Distilling Co. New Southern Revival Bourbon Whiskey Finished in Madeira Barrels; $70, 45% abv, 90 points.\r\nFrom craft distiller High Wire in Charleston, South Carolina, look for plenty of dark fruit and honey sliding into a long finish.\r\nWhistlePig Straight Rye Whiskey Old World Series:\u00a0Madeira; $118, 45% abv, 94 points.\r\n\r\nBold and flavorful, this 12-year-old rye takes on delicious gingerbread, caramel and spice notes.