This is a Chris episode, which means it’s esoteric but fun and someone will probably get well actually’d. What's more esoteric than port cocktails? It's probably not as far-fetched as you think though. We cracked open a bottle of Clark & Sheffield 10-Year-Old Tawny Port for these cocktails that range from simple to complicated and would be perfect for Elevenses, brunch or even a night cap.

Admiral Nelson

INGREDIENTS:

• 1½ oz Clark & Sheffield 10-Year-Old Tawny Port
• 1½ oz Hardy VSOP
• Orange peel

SIMPLE STEPS:

1. Stir port and brandy in cocktail shaker with ice.
2. Strain into glass.
3. Garnish with orange peel.

Betsy Ross

INGREDIENTS:

• 1½ oz Clark & Sheffield 10-Year-Old Tawny Port
• 1½ oz Hardy VSOP
• ½ oz Pierre Ferrand Orange Curaçao
• Angostura Bitters
• Orange peel

SIMPLE STEPS:

1. Stir port, brandy, and orange curaçao in cocktail shaker with ice.
2. Strain into glass.
3. Add bitters.
4. Garnish with orange peel.

The Chancellor

INGREDIENTS:

• 2 oz Dewar’s 12-Year-Old Blended Scotch
• 1 oz Clark & Sheffield 10-Year-Old Tawny Port
• ½ oz Dolin Dry Vermouth
• Regan’s Orange Bitters

SIMPLE STEPS:

1. Stir Dewar’s, port, and vermouth in cocktail shaker with ice.
2. Strain into glass.
3. Add bitters.

The Suburban

INGREDIENTS:

• 1½ oz Rittenhouse Rye
• ½ oz Plantation Dark Rum
• ½ oz Clark & Sheffield 10-Year-Old Tawny Port
• Angostura Bitters
• Regan’s Bitters

SIMPLE STEPS:

1. Stir rye, rum, and port in cocktail shaker with ice.
2. Strain into glass.
3. Add bitters.

Port Old Fashioned

INGREDIENTS:

• 2 oz bourbon
• ¾ oz Clark & Sheffield 10-Year-Old Tawny Port
• ¼ oz maple syrup

SIMPLE STEPS:

1. Stir bourbon, port, and maple syrup in cocktail shaker with ice.
2. Strain into glass.

The Occasion

INGREDIENTS:

• 1½ oz Plantation Dark Rum
• 1 oz Clark & Sheffield 10-Year-Old Tawny Port
• ½ oz Mr. Black Coffee Liqueur 
• Coffee beans

SIMPLE STEPS:

1. Stir rum, port, and liqueur in cocktail shaker with ice.
2. Strain into glass.
3. Garnish with three coffee beans.

The Port Flip

INGREDIENTS:

• 2 oz. Clark & Sheffield 10-Year-Old Tawny Port
• 1 oz. Croft Port Finished Brandy 
• ¾ oz. heavy cream
• 1 egg
• 2 tsp. confectioner’s sugar
• Garnish: freshly grated nutmeg

SIMPLE STEPS:

1. Add egg and heavy cream to shaker, along with coil from Hawthorne strainer. Shake vigorously until well-chilled.
2. Add ice and remaining ingredients to shaker. Shake again until well-chilled.
3. Double strain into a chilled cocktail glass.
4. Grate nutmeg on top.

The Q&A portion of Barrel to Bottle is back this week! Today's question comes from Michael, who wants to know everyone’s favorite method to transport cans and bottles. He really just wanted to show off a picture of his Hamm’s Sack, for storing Hamm’s.

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