Summer Cocktail Hack: Wine + Tonic
Mixing wine and tonic can create some amazing and easy-to-make no- and low-alcohol cocktail combinations for the summer.
Port is usually drunk from a cordial glass, fire-side, while reading a dusty book of 19th-century romantic poets. At least that’s how it was in my imagination as a young bartender.
When I learned there is white port, drunk with tonic over ice in Portugal—called Porto tónico—it seemed wildly transgressive to me. Think modernist poet Ezra Pound’s terse, imagistic verse as opposed to William Wordsworth’s flowery lines. However, the truth is that Port & tonic is much closer to Hallmark, a simple, popular drink that resonates with a large range of people.
Nevertheless, the people are not wrong. The bitterness of tonic can cut through sweet or fruity flavors and render a drink that is otherwise a little too basic worthy of a second “read.” And it works in such a wide range of wines, including non-alcoholic wines, too.
Recently, I started working with Surely non-alcoholic wines and created recipes for their portfolio. One of the standouts was sauvignon blanc & tonic, or what I called SB&T. I also added some blueberries and basil because both accentuate the flavors of the California de-alcoholized sauvignon blanc. The result is one of my new favorite drinks––herbaceous, tropical, sweet, sour, and bitter all at once.
Wine & tonic certainly conjures up images of the white wine spritzer, which has come in- and out-of prominence. But wine & tonic is a little more sophisticated. White wine spritzers are basically watered down wine. Wine & tonic is enhanced wine.
Wine & tonic can also be dressed up or down. As I did with the SB&T, you can add fruit, herbs, and botanicals, which is reminiscent of the Spanish gin & tonic that pairs specific gins with tonics and accompanying herbs, spices, and botanicals.
Gin & tonics have been elevated to an art form at certain bars in Spain. Though it was many years ago that I visited Madrid on my G&T pilgrimage, I can still remember the large balloon glasses filled with cylindrical ice cubes, bay leaves, and juniper. It was a revelation and something that can easily be applied to a lower-proof wine version or, of course, a nonalcoholic wine for a zero-proof cocktail.
However, I might suggest the following parameters:
First, the best wines to use are aromatic. Tonic—and really anything bubbly—go well with highly aromatic wines because the bubbles lift the aromas. However, it also provides the perfect excuse to play mad scientist, matching the aromas to fruits, herbs, spices, and botanicals you can dd to the glass to amplify the notes.
Second, the wine should be a little bit sweet, but not too sweet. White port is the least sweet of the ports. But tonic benefits from a little sweetness because, without a base sweetness, it can seem overly bitter and harsh. This also depends on the tonic because different tonics have different levels of sugar. I tend to prefer Fever Tree as a go-to tonic water.
Lastly, have fun. It’s always important to remember why we do this, for enjoyment. Dress up your wine & tonic or just pour it in a glass with ice. Whatever works for you!
Never Have I Ever 5% ABV
One Serving/ Double Rocks Glass
1 ½ oz. White Port
¼ oz. Fresh Blackberry Juice
4 oz. Tonic Water
Rosemary Sprig
Combine all ingredients in a glass with ice. Top with tonic water and garnish with rosemary sprig.
Recipe from Mindful Mixology: A Comprehensive Guide to No & Low Alcohol Cocktails.
Is there a NA wine you would recommend for the Never Have I Ever?
I had a sample bottle of Croft Pink and made a "portonic" (as they call them in Portugal) with it this summer. Needed some acid, so added lime and lemon slices. Rosemary is an inspired addition here!