Port of Spain: A White Port Highball
From Imbibe Magazine·View original →
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Ingredients
- 1 1/2 ozdry white Port (Faviar uses Niepoort)
- 1/2 ozaged rum (Favier uses a Trinidadian rum)
- 1/4 ozpineapple liqueur
- 3 ozchilled tonic water
Preparation
- 1.
Combine the first 3 ingredients in a glass, then fill with ice. Top with tonic water, then twist a piece of lemon peel over the drink and use as a garnish.