Port Toddy

Name: Port Toddy
Yield: 1 serving
Ingredients: 3 ounces ruby port (I like Fonseca or Taylor Fladgate, either of which would be good for the punch); 1 teaspoon brown sugar; 1 teaspoon freshly squeezed lemon juice; 1 teaspoon freshly squeezed orange juice; 1 cinnamon stick; Water just off the boil; 1 1-inch-wide ribbon of orange peel studded with 3-5 cloves.

By Rosie Schaap

Rating: 4(165)
Comments: Read comments

A port toddy is one of winter’s unsung delights. Replacing whiskey with port in a toddy leads to something surprising and special. Somehow, it feels more curative than one with harder spirits: it’s like the alcohol-fortified equivalent of a bowl of homemade chicken soup. This requires a ruby port, which is the cheapest and most easily found. (The New York Times)

Featured in: Pour the Port, Hold The Stodginess

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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.

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

165 user ratings

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Comments

Laurie Dermer5 years ago

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.

Julie7 years ago

I put about 3 ounces hot water per serving.

mra7 years ago

Added half an ounce of rye to this which rounded out all the flavors.

Ben1 year ago

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.

K1 year ago

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!

Blake1 year ago

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!

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