“A riff on Portugal’s national drink of choice — White Port and Tonic— that combines the flavours with those of Mexico in a housemade cordial.”
1.3 oz Fonseca Siroco White Port
0.7 oz mezcal
0.7 oz lemon juice
3 oz Condesa cordial*
Gooseberry for garnish
Shake and strain into a tall glass filled with ice. Garnish with a gooseberry.
To a saucepan, add 10 oz flat tonic water, 2 cans tinned peaches and nectar, 3 oz fresh lemon juice, 1 tsp orange blossom water, 150g gooseberries, 50g white sugar, 10g citric acid,1 dried Mortia chilli and 4 cinnamon sticks. Heat while stirring. Allow to cool and strain. Makes approx. 500-750 ml.
—by Keith Hoffman