Summer is here and I would like to share 1 cocktail and 1 apéritif with you: refreshing, eye catching and thirst quenching and with our Porto Rosé!
The cocktail Vincent “discovered” while dining at Roka Akor http://www.rokaakor.com/san-francisco/ - a Quinta do Tedo account in San Francisco. Porto and sake – why not? By the way, the restaurant was a gem of a find for Vincent in the Bay area and the dishes were presented with honorable aesthetics.
“Decoding Annie Parker” from Roka Akor in San Francisco
1.5 oz/ 44 ml Eiko Fiji Dry Sake
1.5 oz/44 ml Quinta do Tedo Rosé Porto
.25 oz/7.5 ml fresh squeezed lemon juice
Mash 2 raspberries with a whole strawberry and simple syrup.
Add Sake and Quinta do Tedo Porto Rosé
Hand shake with ice cubes and double strain.
Serve in a glass, such as a Riedel Cognac glass.
Bamboo pick with 2 raspberries as garnish.
The apéritif Vincent devised some time ago. It is imperative that the Porto Rosé’s temperature is that of a very cold champagne. The addition of frozen red fruit acts like an ice cube (clever husband Vincent!).
Vincent’s Quinta do Tedo’s Porto Rosé Apéritif
Fill 1/2 full Quinta do Tedo Porto Rosé in a frozen sugar-rimmed champagne flute.
Add 2 or 3 frozen red fruits (raspberry, strawberry, currant and/or blueberry) in the bottom of the glass to act like an ice cube.
Garnish with a torn piece of a mint leaf, the size of a finger nail.
Discover our cocktails and let us know what you think….