White Port Tonic Recipe

Chill and prep

Place a highball or large wine glass in the freezer for a few minutes or fill with ice water while you prepare ingredients to ensure the glass is chilled.

If using a lemon peel, cut a 1/2-inch wide strip of peel and express the oils over the glass by holding it skin-side down and giving it a quick twist. Set peel aside for garnish.

If using rosemary, lightly slap the sprig between your hands to release aromatics; set aside.

Discard the ice water (if used) and add a generous handful of fresh ice cubes to the chilled glass until about three-quarters full.

Measure and pour 2 oz chilled white port over the ice.

Slowly top with 4 oz chilled tonic water. Pour gently down the side of the glass or over the back of a bar spoon to preserve carbonation and create a clear separation of layers.

If using, add 1 dash of orange bitters to the top of the drink for additional depth.

Stir once gently with a bar spoon (one to two slow turns) to marry the port and tonic without knocking out too much fizz.

Garnish with the expressed lemon peel perched on the rim (or drop a lime wheel in the glass). Add the lightly slapped rosemary sprig as a garnish or briefly hover it above the glass and torch lightly (optional) to release oils.

Serve immediately while cold and effervescent.