I’m a HUGE fan of Port & Tonic
My favourite experience was when I visited a Port producer (Quevedo, a small family operation, not one of the big boys) and we went on a long walk through - I should say DOWN - their vineyards to see the terraces, foraging ingredients on the way.
When we got to the river Douro, there was a boat waiting for our group. Rather than simply relaxing and enjoying the view - which was spectacular, we were split into two small groups, given a selection of mixers like Tonic and Lemonade, plus some fruit and our foraged leaves, fruit and herbs. Our goal was to make the best tasting White Port cocktail as we floated gently down river.
I don’t recall the exact ingredients (I have a blog post about it somewhere), but it was the setting, the fun, the relaxed attitude and the refreshment of the cool white port that made me a lifelong fan of the drink.
I’ve since introduced my whole family to it.
I usually end up with Chip Dry as the white port because of its availability and crispness (I tried it with some lovely Niepoort White once, but that is too rich and round - and was a waste of that particular lovely wine) and try to also remember to have some blueberries on hand for garnish & flavour