The cellar highball

By Jeanne Calitz
Easy

That bottle of fortified wine lurking in the back of your cupboard is easily transformed into a sophisticated sipper thanks to this recipe, says TASTE’s cocktail expert Jeanne Calitz.

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Ingredients

Method
  • 2–4 T fortified wine of your choice
  • tonic water, for serving
  • a few drops bitters
  • lemon wedge, for serving

Method

Ingredients

1.Using a highball glass with ice cubes, add fortified wine of your choice – sherry, Madeira, Marsala, sweet vermouth or Port (white Port is first prize). Top with tonic water  (we recommend a light tonic like those made by Barker & Quin or Fever Tree).

2. Add a few drops of bitters if you’re so inclined, and garnish with a lemon wedge. The perfect drink to sip slowly and prepare for winter’s arrival.

Find more cocktail recipes here. 

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Irinja Bekker
Jeanne Calitz

Recipe by: Jeanne Calitz

Jeanne Calitz is the commercial projects editor at TASTE. She is also a food, travel and arts writer, as well as a seasonal cook.

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