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Lord Nelson’s Swizzle: A Colorado wine cocktail with Desert Moon Vineyards Port

Desert Moon Vineyards

A little Desert Moon Vineyards port goes a long way in this take on a swizzle.

During the Colorado Wine Cocktail Celebration earlier this month, cocktail consultant Matty Durgin took a classic swizzle recipe, adding some Colorado wine in the form of Desert Moon Vineyard’s Ruby Port and made an all around interesting drink that seems destined for the holiday table.

Lord Nelson’s Swizzle

Glass: Collins Glass or Footed Pilsner
Ice: Crushed
Garnish: Grated nutmug, orange zest

Ingredients:

  • 1.5 oz Desert Moon Vineyards 2008 Fireside Ruby Port
  • 0.5 oz El Dorado 3 Year Demerara Rum
  • 0.5 oz Fino Sherry
  • 0.5 oz Fresh Squeezed Lime
  • 0.75 oz Blood Orange Juice
  • 0.25 oz Demerara Sugar
  • 1 Barspoon St. Elizabeth Allspice Dram
  • 2 Dashes Aztec Chocolate Bitters

Method:

Add ingredients to glass. Fill halfwith ice. Swizzle at length until healthy frost appears on outside of glass. Fill balance with ice. Garnish with Nutmeg, a Spoon Straw, and a large piece of Orange Zest.

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