There’s More For Your Tonic Water Than Gin And Vodka.

White. Port. White Port & Tonic!! Fever Tree Tonic to be exact. It seemed like a revelation the first time I tried the two together. I’ve had “Tonics” many different ways. With herbs, Tequila, bitters, Gin and Vodka, of course. But, never the White Port & Tonic. It’s become a favorite of mine. It’s super easy and very tasty. And, with as few as two ingredients, it’s really important that you use the highest quality products. For the Tonic Water, that would be Fever Tree. Fever Tree has taken the cocktail mixer game by the horns. I enjoy a glass of Fever Tree Tonic Water on it’s own with a squeeze of lime. It’s so clean, aromatic, floral, citrusy, crisp and the Quinine is just bitter enough.

Fever Tree uses all natural products. Real ingredients including natural sugarcane and fruit sugars. The Quinine is sourced from the Cinchona Tree. A tree who’s bark yields in the purest form of Quinine. The proprietary “softness” of this Tonic comes from natural, low-mineral spring water. Bitter Orange is the last key ingredient to the Tonic Water. It balances all of the floral notes in the water.

Port is traditionally known as an after dinner drink. White Port however can be had as an aperitif. Adding tonic puts a whole new spin on things. I’m not going to dip into Sommelier territory here but, White Port is a blend of classic white port grape varieties that provide a dry and crisp finish. White port ferments longer than other styles before it is fortified. Fonesca Siroco is full of bold fruit flavors and has a great smoothness. This comes from it’s aging in small oak vats.


Fonseca Siroco has a light golden hue, full bodied fruit notes with a crisp and dry finish that pairs well with berries and citrus fruits in a tonic cocktail.



White Post & Tonic with Orange:

1 1/2oz. Fonseca Siroco White Port

Fever Tree Tonic Water

2-3 Orange Quarters

2 Dashes Orange Bitters (Optional)

*Start by cutting a fresh orange in half. Cut some wheels and cut the wheels into quarters. Muddle 2-3 Orange quarters in a rocks glass. Top with White Port, Fever Tree Tonic Water, ice and stir gently.

White Port & Tonic with Blueberry:

2oz. Fonseca Siroco White Port

Fever Tree Tonic Water

4-5 Blueberries

*Muddle Blueberries in s highball glass. Top with White Port and Fever Tree Tonic Water. Stir gently and garnish with blueberries.

Feel free to play around with herbs, other fruits, bitters and other Fever Tree tonic flavors!


Cheers to enjoying all of the White Port and Tonics!







Cocktails With The King’s Ginger

There’s Ginger Liqueur. Then, there’s The King’s Ginger. The King’s Ginger packs all of the punch and spicy flavors you’d expect from a ginger liqueur. From the name, you can probably tell it was made for a King…and the Queens too. This wonderful spirit was specially formulated for King Edward VII. Cool, right? I’d say so.


The color is of a light golden hue and there’s an instant warming of the palate on the first sip. The spice and warmth of fresh ginger is upfront with some lingering lemony citrus notes. It’s just viscous and smooth enough for great mouthfeel and to sip on it’s own. And. of course, it’s great in cocktails. There are so many options for this spirit. Ginger is a staple cocktail ingredient. The King’s Ginger pairs well with Scotch, Whiskey, Rum, Gin and even Tequila.


For this cocktail, we’re using Tequila and Damson Plums. (It took all of my strength not to name this drink “Damn Son”) You should still be able to find some good plums hanging around your farmer’s market if you can’t find Damson.

The King of Kings:

2oz. Tequila

1/2oz. The King’s Ginger

1/2oz. Damson Plum Syrup

1oz. Lime Juice

For Damson Plum Syrup:

3-4 Damson Plums or other Plum variety

1 Cup Sugar

1 Cup Water

Pit and cut the plums into pieces. Add to sugar and water and bring to a boil. Immediately reduce heat to simmer and cook for about 10 minutes. Let the syrup cool, strain plums and bottle.

*Add all ingredients to a shaker and fill with ice. Shake until chilled and double strain into a coupe glass or over fresh ice in a rocks glass. Garnish with a lime twist.

**If you want less sweetness, muddle plums instead of making a syrup and use 3/4oz. of The King’s Ginger. Be sure not to use too sour of a plum!




Bonus Cocktail:

2oz. Blended Scotch

1oz. The King’s Ginger

1oz. Fresh Pineapple Juice

1oz. Lemon Juice

2 Dashes Angostura Bitters

*Add all ingredients to a shaker and fill with ice. Shake until chilled and strain into a rocks glass over fresh ice. Cheers!


Celebrate National Rum Day With Some New England Flare

Ever feel like you’re being inundated with spirit holidays? Every time we look around there’s some National Holiday happening. This Sunday is National Rum Day. This holiday I’m happy to celebrate! When we think about Rum, our minds usually take us to the Caribbean. Some sweet or blended drink with an umbrella. And, that’s not a bad thing. Today, I’m taking you to Boston. Yep, Boston. Bully Boy Distillers is the city’s first craft distillery.  All of the spirits are handcrafted in small batches. Bully Boy produces White Whiskey, White Rum, Vodka, American Straight Whiskey, Boston Rum and Hub Punch. One of their aged spirits, the Hub Punch, is a unique Rum spirit that is inspired by a lost pre-prohibition era original Hub Punch recipe from the Hub House Hotel in NY in the late 1800’s. Their Boston Rum is steeped with orange and lemon peel, raspberry and a mix of botanicals. Don’t let the fruits and herbs fool you. Bully Boy’s Hub Punch comes in at 70 proof. It’s great on it’s own and can stand up as a base spirit in cocktails.


When you first open the Hub Punch, you get a nice fragrance of the fruits and botanicals. There’s a sweet mellow aroma and we’re using it in one of our cocktails today. Hub Punch can be mixed in a number of ways. The Bostonians like it over ice, mixed with club soda or lemonade, ginger ale, iced tea and in cocktails. Because of the raspberries and citrus peels, Hub Punch is very fruit forward, in the best way possible.


The Boston Swizzle is a little dangerous. It’s like the best fruit punch you could ever make in your adult life. Super easy to sip on a long hot summer day. It’s really refreshing and all of the raspberry flavors and botanicals shine through.

Boston Swizzle:

2oz. Hub Punch

1oz. Pineapple Juice

1oz. Fresh Grapefruit Juice

1oz. Lime Juice

3/4oz. Campari

*Add all ingredients to a hurricane glass and fill half way with crushed ice. Swizzle (or stir) to chill. Top with more crushed ice and garnish with raspberries and a lime wheel.



Our next cocktail for National Rum Day features a really unique Spiced Rum from South Hollow Spirits. Twenty Boat Hand-Crafted Cape Cod Spiced Rum to be exact. South Hollow Spirits is the first legal distillery on Cape Cod since Prohibition. Pretty cool. Twenty Boat is the ultimate Rum Runner’s Rum. “As legend goes, 10 men were arrested near the Cape Cod coast. After posting bail, they reclaimed the boat and raced out of the harbor. Twenty harbor police and coast guard boats kept watch near the tip of Cape Cod. Eventually, the elusive motor boat was spotted and the chase commenced. The boat sped into Provincetown Harbor where it was abandoned and the rum runners fled on foot, never to be found. Twenty Boat Rum honors the bold spirit of independence embodied by these Cape Cod Rum Runners.”-South Hollow Spirits.


What a story, huh? Don’t you want to try Twenty Boat now?? You should because this is a unique Spiced Rum. What stands out the most to me is the chai. I can’t recall a Spiced Rum with chai as one of the spices. It’s a great addition to the cardamom, cinnamon, vanilla, rose hip, anise, lemon peel, orange peel, allspice, nutmeg and more. It gives a nice warmth, intensity and complexity to the Rum.

For the holiday, we’re celebrating with the “Catch 20” cocktail. It’s a nice mix of Twenty Boat Spiced Rum, Scotch and other complimentary flavors.

Catch 20:

1 1/2oz. Twenty Boat Spiced Rum

1/2oz. Blended Scotch

1/2oz. Falernum

1/2oz. Ginger Liqueur

1oz. Lime Juice

1 Dash Angostura Bitters

*Fill a fizz or highball glass with crushed ice. Add all ingredients and stir to chill. Top with more crushed ice and garnish with grated lime zest and cinnamon.



Enjoy National Rum Day in style, cheers!