Buzz
After our Spanish honeymoon five years ago, my husband and I spent nearly a year indulging in gin and tonics wherever we went. We were thrilled by bars and restaurants that served them in large, globe-shaped glasses, with premium tonic waters, or with inventive garnishes (grapes! mint! cilantro!) that we discovered in Madrid, Barcelona, and San Sebastián. Our fridge was stocked with Fever-Tree tonic bottles and Jack Rudy’s full range. We could create lemon and orange peel garnishes in our sleep.
Now that we're back from Lisbon, we’re channeling that passion into the porto tónico. This refreshing drink is made with white port— a fortified wine from white Douro Valley grapes— tonic water, and a citrus garnish (in Portugal, often a dehydrated orange slice). It’s incredibly refreshing, low in alcohol, and simple to prepare. It resembles a gin and tonic but with a hint of fruity sweetness instead of herbal notes.
I first enjoyed (and quickly had a second) porto tónico at Bairro do Avillez, the casual Mytoury of celebrity chef Jose Avillez in Chiado. Its slightly bitter and sweet profile was perfect for combating jet lag and setting the stage for a meal of ham, croquetas, and octopus. The next day, I had another porto tónico— a bit stronger— at the trendy Taberna da Rua Das Flores for lunch, only to break my streak with a poorly balanced one (too much tonic) at Avillez’s Cantinho do Avillez for dinner.
With summer upon us, the porto tónico seems like a prime candidate for Drink of the Summer 2017™. As enthusiasts of the Aperol spritz or the delightful Spritz cocktail book (or the #spritzlife Instagram tag) know, there’s nothing better for outdoor summer sipping than a cocktail that strikes a balance between bitterness, sweetness, and a light enough alcohol content to enjoy throughout the afternoon.
To prepare this, simply mix one part white port— the only bottle my local wine shop carries and it’s absolutely delightful— with two parts tonic water. Add a splash of citrus if you like. That’s all there is to it! Enjoy your drink. Pair it with olives, sardines, and morcela to truly savor the vida portuguesa.
Amanda Kludt is the editor-in-chief of Dinogo.
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