Last Updated on July 13, 2020 by Fiona Maclean
The Canary Cocktail with White Port.
On a mission since lockdown to try out new cocktails, I have found a fantastic new one to add to my favourites list; a ‘Canary’ made with dry white port. I recently received a bottle of Taylor’s Chip Dry Port so it seemed like the perfect opportunity to try out this classic cocktail. It’s simple and refreshing – and I didn’t need to go shopping for special ingredients – so perfect for regular consumption!
Taylor’s White Port is a blend of wines produced from white grapes such as Códega, Malvasia Fina, Rabigato and Viosinho, which are grown mainly on the upper slopes of Portugal’s Douro Valley. Taylor’s, one of the best-known port wine houses in Porto were the first to pioneer this dry white aperitif port and Chip Dry white port was first blended in 1934.
Chip Dry is produced using the traditional port wine vinification method, where brandy is added early on in the process in order to halt fermentation and to preserve some of the grape’s natural sugar in the finished wine. In the case of Chip Dry Port, they add the brandy later, when much of the sugar has been converted into alcohol which produces an unusual dryness. Each individual wine is separately matured for four to five years in oak casts and then blended together to give it character and balance.
Taylor’s Chip Dry White Port is pale and straw-coloured, its crisp, fresh, and light with a delicate nose and mellow aromas of citrus and apricots with a dry finish.
White port is traditionally served chilled as an aperitif and it’s delicious mixed with tonic, ice and a sprig of mint to make a light and refreshing classic Port and Tonic summer drink. It’s a good alternative to a gin and tonic, but slightly less powerful as it’s a fortified wine (around 20 per cent instead of 40 per cent abv) with a little spirit.
However white port is very versatile, so I thought I would be a little more adventurous with my bottle of Taylor’s Chip Dry White Port and try my hand at making a ‘Canary’ cocktail.
The ‘Canary’ is a great summer sundowner, as its name suggests it’s a glorious shade of yellow. It tastes wonderfully fresh and zesty and not too sweet and it has a lovely white froth on top which actually looks quite impressive.
All you need is a cocktail shaker, three eggs, three lemons, runny honey, some mint leaves, and Taylor’s Chip Dry White Port.
Start off by separating your egg whites, squeeze the lemons (how many will depend on how juicy your lemons are – I used three to get 30ml of juice). Measure the port and honey, then just add all the ingredients together in your cocktail shaker and give it a good dry shake. then add ice and shake again. Strain into a chilled martini style glass and garnish. I used some fresh mint but rosemary or lavender would work equally well.
A simple summer cocktail with Taylor's Chip White Port and Lemon Juice
- 50 ml White Port - I used Taylor's Chip Dry
- 30 ml Freshly squeezed Lemon Juice approximately 3 lemons
- 5 ml Runny Honey 5cl Honey
- 3 Egg Whites
- 5 Mint Leaves
- Garnish of your choice - Mint, Rosemary or Lavender all work well
Dry shake (without ice) all the ingredients in a cocktail shaker
Top up the cocktail shaker with ice
Shake again with ice until a rim forms on the outside of the shaker.
Double strain into a chilled coupe or martini glass. Finish with garnish.
Finish with the garnish of your choice
Not your ideal tipple? How about this pink port cocktail for the ultimate in summer simplicity.