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Port Toddy


3 oz
The cheapest and most common type of port. After fermentation it is kept in steel tanks to prevent aging. Any coloring is articically added.
1 tsp
A granulated sucrose product (1/2 glucose to 1/2 fructose) made from molasses. What makes mom's chocolate chip cookies taste so dang good (and butter) (and love).
1 tsp
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
1 tsp
A citrus juice used in many cocktails, both for its sweet and tart taste and its color. Orange juice, unlike lemon and lime, can be kept fresh for days. In a blind taste test, most people liked day-old orange juice.
1
A tree bark spice, commonly used as a grated garnish in cocktails, an ingredient in the cocktail, or floating as a whole piece as a garnish.
4 oz
You know what this is, dihydrogen monoxide. Used in cocktails to aide dilution and dissolution. It is liquid at room temperature but becomes solid 'ice' at 0 Celsius. Did you know ice is a mineral?
1 peel
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
6
The aromatic flower buds of a tree native to the Maluku Islands in Indonesia. Commonly used as a spice in cooking, but sometimes in cocktails too, apparently.

In a mug, stir the port, sugar and juices together with the cinnamon stick, leaving everything in the mug. Add hot water to fill, and garnish with a clove-studded orange peel. #hot #straight


Port, one of winter’s unsung delights.


Hot
Dry
NYT Book Of Cocktails
avg. 3.8 (4)
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