Foods of Summer: Southern Comforts (May, 1999)


  Port Cobbler

The Chef
DALE DEGROFF of Blackbird (closed)

Servings
Serves one.

Ingredients
1/2 wheel orange
1/4 wheel fresh pineapple
1 lemon wedge
1 ounce orange curaçao
4 ounces ruby port
Garnish: additional orange, pineapple, and lemon wedges (with skin)

Mixing Instructions
Muddle the fruit and curaçao in the bottom of a tall bar glass. Add port and 1 ounce of water. Shake with ice cubes, and strain into a second glass filled with crushed ice. Garnish with fruit and serve with a straw.







 
 
   
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