Portonico: A Blended Green Cocktail

Recipe: Brian Evans , El Quijote , New York City

Photo: Eric Medsker

April 20, 2022

This blended green cocktail, which draws its inspiration from white port and tonic and the Mojito, makes good use of fresh produce. Bartender Brian Evans says, “The green apple complements the white port and cachaça’s flavor profile, while the cucumber tonic and mint give an herbaceous and vegetal freshness.”

Ingredients

1 1/2 oz. white port
3/4 oz. cachaça (or unaged funky rum)
2 Tbsp. diced green apples
5 cucumber slices (plus 2 for garnish)
1/2 oz. fresh lemon juice
12 mint leaves
2 Tbsp. white granulated sugar
16 oz. crushed or pebbled ice
2 oz. tonic (Evans uses Fever Tree Cucumber Tonic)

Tools:blender, swizzle stick
Glass:16-oz. goblet
Garnish:cucumber slices, mint bouquet

Preparation

Combine the first 7 ingredients in a blender. Add the pebble ice. Blend for 8 seconds, starting on low, then ramping up to medium speed gradually. Pour 2 oz. of the tonic into a chilled 16-oz. glass and top with the blended cocktail. Lightly swizzle while pouring to combine the ingredients. Garnish.