Port Toddy
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- Notes
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Ingredients
Yield:1 serving
- 3ounces ruby port (I like Fonseca or Taylor Fladgate, either of which would be good for the punch)
- 1teaspoon brown sugar
- 1teaspoon freshly squeezed lemon juice
- 1teaspoon freshly squeezed orange juice
- 1cinnamon stick
- Water just off the boil
- 11-inch-wide ribbon of orange peel studded with 3-5 cloves.
Preparation
- Step 1
In a mug or heatproof glass, stir the port, sugar and juices together with the cinnamon stick, leaving the cinnamon in the vessel. Add hot water to fill, and garnish with the clove-studded orange peel.
Private Notes
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Cooking Notes
Laurie Dermer
I love this recipe. The port gives the cocktail a deeper, roastier flavor than mulled wine. I typically use a bit of honey rather than brown sugar. I often put one slice of lemon and one slice of orange in each toddy, rather than using juice. I stick cloves in the slices. I’ve also multiplied this recipe for groups: in a slow cooker on warm, combine your full bottle of port, an equal portion hot water, one full sliced lemon and orange, honey, cinnamon sticks, and cloves in a tea steeper.
Julie
I put about 3 ounces hot water per serving.
mra
Added half an ounce of rye to this which rounded out all the flavors.
carojane
This was lovely. But it really didn't need the sugar. We found it sweet enough with the juices and spices. Really comforting drink. Mmmmm.
Alex
I've made this probably 5-6 times and each time I use less and less of the ingredients. Studding orange peel and fresh squeezing juice and popping a cinnamon stick in really does make a delicious drink. By the end of a very large bottle of port we were just using a splash of orange juice with a squeeze of lemon + the boiling water and it was still very tasty! Much quicker than mulling wine and you can still use as many accoutrements from that process as you want.
Karen
Delicious! I only had Tawny Port (RP10) and it was fine. The second time around I used 2 ounces of port and doubled-up on the OJ (2tsp) for a lighter drink. Let the clove studded orange peel steep in the toddy before drinking.
Ben
Am I missing something with the ratios here? In my cup at least, the quantity of port vs water meant that it ended up lukewarm. Certainly no wafts of steam as pictured! But if I had used a larger mug to fit more boiling water, I'd imagine it quite dilute. Thinking about gently heating the mixture on the stove next time, might help the spices and zest infuse better as well.
K
A shortcut for a still excellent toddy is to use Trader Joe’s Harvest Tea. I added a bit of honey, boiling water, and then popped the tea bag in. Let it steep, then added the port (or whiskey) with a healthy dollop of lemon juice (maybe a tablespoon?). Very tasty!
Blake
This was great! Honestly the Port is sweet enough that you could do either no brown sugar or just a tiny bit. (also a squeeze of honey would be a good substitute) but overall amazing!
charlie
Bland, enjoy a nice glass of pure port instead!
ArtF.
Added a shake of orange bitters.
Alex
I've made this probably 5-6 times and each time I use less and less of the ingredients. Studding orange peel and fresh squeezing juice and popping a cinnamon stick in really does make a delicious drink. By the end of a very large bottle of port we were just using a splash of orange juice with a squeeze of lemon + the boiling water and it was still very tasty! Much quicker than mulling wine and you can still use as many accoutrements from that process as you want.
Handy Barker
This is especially nice warmed in a sake warming pot over candles, so you get to pour tiny pottery cups of it from the pot as it warms.
carojane
This was lovely. But it really didn't need the sugar. We found it sweet enough with the juices and spices. Really comforting drink. Mmmmm.
Laurie Dermer
I love this recipe. The port gives the cocktail a deeper, roastier flavor than mulled wine. I typically use a bit of honey rather than brown sugar. I often put one slice of lemon and one slice of orange in each toddy, rather than using juice. I stick cloves in the slices. I’ve also multiplied this recipe for groups: in a slow cooker on warm, combine your full bottle of port, an equal portion hot water, one full sliced lemon and orange, honey, cinnamon sticks, and cloves in a tea steeper.
Karen
Delicious! I only had Tawny Port (RP10) and it was fine. The second time around I used 2 ounces of port and doubled-up on the OJ (2tsp) for a lighter drink. Let the clove studded orange peel steep in the toddy before drinking.
mra
Added half an ounce of rye to this which rounded out all the flavors.
Julie
I put about 3 ounces hot water per serving.
Lynn
I followed your advice and that seemed to work well for me as well.
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