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Betsy Ross
Deep burgundy red and boozy. Based on the classic combination of port and brandy, this is a drink to finish a night. (Benefits from some dilution so stir...
John CARR
30th October 2024 at 13:07
Rich and indulgent. Very delicious. Loved the delicate touch of orange Curacao. Nutmeg would also work well in the garnish.
16th October 2023 at 19:31
With a VS cognac it was nice but not as good as just drinking the (10 year old) port alone. I imagine you need a VSOP or XO for this.
12th June at 14:35
Yes, the small number of ingredients means it’s one to bring out your favourite big guns. I used Martell VSOP but would prob go something more assertive next time, tho the penfold’s 10 yo is also on the mellow side. Even they touches of curaçao and bitters were easily discerned as individuals.
4th March 2023 at 16:24
The egg yolk version with the grated nutmeg starts to remind me of a Coffee Cocktail.
7th November 2022 at 04:34
Have tried this twice and was impressed both times. It is a great after-dinner or evening cocktail. Almost tasted as if a cherry liqueur was in the cocktail, but it is from the balance in the recipe.
14th October 2022 at 11:45
A new fabulous one from my “Must Try” list. Funny thing, in the book it calls for Ruby port and on the site Tawny port. I never have Ruby port so used Tawny anyway, however I only had 30 year Ramos Pinto so the port was quite present but still this is a 5 star for us.
18th October 2022 at 08:03
Well spotted Nathalie. I've made a note to fix in future books. I have found that I prefer tawny (at least 10 years old) to ruby in most cocktails.