A friend asked me a few days ago when I would be posting some fun and fruity springtime cocktails and I had to tell her it's been nothing but hot toddys and dark and brooding Manhattans as we wait for the snow to melt. It's been so un-springlike that I spent five hours the other day making French onion soup from scratch. My trusted recipe calls for one cup of Port, which leaves two cups available for cocktails and après soup digestifs. I'm hoping by the time the bottle of Port is empty it will be safe to break out the Cirôc coconut. Wishful thinking!
2 oz Rye
1 oz Port
1/2 oz Dry Vermouth
Add all ingredients into a mixing glass filled with ice
Stir and serve in a coupe or martini glass