Port Toddy

A port toddy is one of winter’s unsung delights. Replacing whiskey with port in a toddy leads to something surprising and special. Somehow, it feels more curative than one with harder spirits: it’s like the alcohol-fortified equivalent of a bowl of homemade chicken soup. This requires a ruby port, which is the cheapest and most easily found. (The New York Times)

Ingredients

• 3 ounces ruby port (I like Fonseca or Taylor Fladgate, either of which would be good for the punch)
• 1 teaspoon brown sugar
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon freshly squeezed orange juice
• 1 cinnamon stick
• Water just off the boil
• 1 1-inch-wide ribbon of orange peel studded with 3-5 cloves.

• Nutritional Information

  • Nutritional analysis per serving (1 serving)

    165 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 0 grams protein; 9 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 serving

Preparation

1. In a mug or heatproof glass, stir the port, sugar and juices together with the cinnamon stick, leaving the cinnamon in the vessel. Add hot water to fill, and garnish with the clove-studded orange peel.