Senhora do Convento
Ruby Porto Tawny Porto

Senhora do Convento

Ruby Porto

An easy drinking, fresh young PORTO. Apricots, figs and ripe berries with an exotic finish. Refreshing on the rocks with a slice of orange or lemon or serve slightly chilled.

SDC Ruby PORTO Pairs well with: gamey meats, duck, fruity desserts, fresh flavorful cheeses and milk chocolate.

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Cocktails

Spring Celebration
SDC Ruby Port served with a slice of orange or lemon on ice

Barsa Taberna Sangria
500 ml SDC Ruby Port
150 ml Cava
100 ml House Syrup
1 oz Brandy
1 oz Grand Marnier
Add orange slices marinated in red wine with fresh pomegranate seeds

Ruby Suburban
1 oz SDC Ruby Port
1/2 oz Appleton Estate Reserve Rum
1 1/2 oz Rye Whiskey
Stir well with cracked ice
Strain into a chilled cocktail glass and twist a thin-cut lemon peel on top

The SDC Ruby Zest

1 1/2 oz. White rum
1/2 oz. SDC Ruby Port
1/2 oz. Orange curacao or Grand Marnier
1/2 oz. Fresh-squeezed lime juice
Shake well with ice and strain into martini glass.
Garnish with orange or lime slice.

Senhora do Convento

Tawny Porto

Masculine, spicy tawny PORTO with wet leather undertones. Brazilian nuts and burnt cream finish. Deep reddish-tawny colour. Aged 4 years in wood. Serve cool and neat.

SDC Tawny PORTO pairs well with: roasted pork, steak, cigars, black licorice and dark chocolate.

What’s your Personality?

lcbo.ca
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Cocktails

 

Tawny with a Twist on a Sunny Afternoon
SDC Tawny Port with a twist or slice of orange
Add ice and enjoy

Portuguese Mojito
Tawny Port with fresh mint, ice and sparking water

Tawny-Mint Julep Cocktail
Dissolve 1 ½ teaspoons of sugar in ½ oz of water in the bottom of your glass
Add 6-7 mint leaves and press lightly with a muddler.
Fill the glass with ice.
Add:
1 oz. SDC Tawny Port
1 oz. VSOP Armagnac
1 oz. Appleton Estate Reserve Rum
Stir and Enjoy

Portonic
2 ounces SDC Tawny Port
Dash of lime juice
Ice
2 ounces tonic water
1 slice of bitter melon or cucumber, plus 2 slices of seedless green grapes, skewered on a toothpick
Combine port and lime juice in a wineglass with ice. Add the tonic. Garnish with the bitter melon or cucumber and grapes.