In December, we hosted a large dinner with James Beard Nominated Chef Rob Connoley, the author of Acorns & Cattails: A Modern Foraging Cookbook. The dinner was great but the cocktails certainly held their own. That’s because, in order to create the cocktail pairings, Connoley teamed up with Patrick Abalos, a talented barkeep at Side Bar in The Woodlands, Texas. Patrick introduced some incredible cocktails to the meal that night, one of which was the “Portside Express” [pictured right]. This drink combines two of the best spirits to enjoy with any cigar: whiskey and port. We think you’ll also find it goes extremely well with our blend this month, the 2010 Bourbon Stave.

"The Portside Express" (AKA Red Rooster Variation)

Ingredients:

• 1.5 oz Angels Envy Bourbon
• 1 oz Fresh Lemon Juice
• 1 oz House Rich
• .75 oz Egg White
• Float LBV Port

Tools:

• Cocktail shaker
• Ice
• Blender
• Lemon squeezer

Glass: Low Ball

Garnish: Housemade Brandied Cherry

Build: Dry/Dry Shake/Wet Shake

Method

Combine everything but the bourbon in the shaker. Close shaker. Dry shake (without ice) vigorously for 10 seconds. In a clean large tin, add fresh ice to the top. Pour entire mixture including bourbon into ice. Top again. Shake vigorously for 5 seconds. Double strain into lowball glass. Pouring a small amount of port of the back of a spoon above the drink, float the LBV port on top of foam.