Portonico: A Blended Green Cocktail - Imbibe Magazine Subscribe + Save

Portonico: A Blended Green Cocktail

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.”


  • 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


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.

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