Who doesn’t love a mojito? Who doesn’t love rosé? Rosé Port, that is. Madera Port Works’ bulk rosé Port is incredible on its own, but loves mint and lime!

4 ounces rosé Port

1 to 2 ounces of lime juice to taste

8 mint leaves

splash of club soda

Muddle your mint in a glass. Add rose´Port, lime juice, crushed ice and stir. Top with a splash of club soda and garnish with extra mint and lime.

You’ve probably had an amaretto sour, and maybe a whisky sour. But what about a tawny sour? I think it is THE best way to enjoy a tawny Port during the warm (I mean super hot) summer months.

3 ounces tawny Port (a young tawny is perfect)

1 ounce lemon juice

1 tablespoon maple syrup or more to taste

Shake ingredients with ice and strain into a chilled glass. Garnish with lemon. May also be served over ice.

Sangria is great. Especially made with Port because it already contains brandy. But if you want something just a little bit different, try this recipe for “not sangria”.

2 parts ruby Port

1 part orange juice*

1/8 teaspoon of sriracha hot sauce

Combine ingredients and shake with ice. Garnish with orange* and green pepper.

*If you can get your hands on some blood oranges they are fantastic in this.

July 7th is National Chocolate Ice Cream Day and National Best Friends Day. I think Port and chocolate are pretty friendly, if not best friends. So there’s no better day to whip up some Port fudge sauce to top your chocolate ice cream. A ruby Port would be perfect.
How To do it:

In a small sauce pan combine 1/4 cup heavy cream, 4 oz. semisweet chocolate, (chips work well) 1/4 ruby Port, and melt together over low heat. Stir until smooth. Makes enough for four small sundaes. It will firm up when drizzled over freezing cold gelato or ice cream. Refrigerate any leftovers- you can melt it again when you need to.