Cocktail Recipe: Portuguese Sour

Portuguese Sour Hendrick's gin craft cocktail
Portuguese Sour cocktail
  • 1 oz Hendrick’s gin
  • ½ oz Wray & Nephew overproof white rum
  • ½ oz Cointreau
  • ¼ oz simple syrup
  • ¾ oz grapefruit juice (fresh squeezed, of course)
  • ½ oz tawny port

Libbey 3773 Embassy 5.5 oz champagne coupe (the Luminarc 5.5 oz coupe cocktail glasses presumably work just as well, although I’ve not used them myself)


Shake ingredients except tawny port with ice, strain into the coupe, and pour in the port so it sinks in the glass.

Tasting Notes

The nose is sweet, fruity, and a little grassy (most of which comes from the rum), while on the palate, the drink takes on some of the herbal complexity of the gin while still retaining its sweetness. Grapefruit juice keeps the drink from becoming too cloying even with the syrupiness of the tawny port and Cointreau. If you’re looking for a drink that masks its alcohol content, this is not it, but neither would you classify it as jet fuel.

This drink is somewhat similar to the classic New York Sour, but rather than floating a dry wine on top of a sour, a heavy fortified wine sinks to the bottom of a not-quite-basic gin sour. Tawny port’s Portuguese origins lend the cocktail its name.

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