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White Port and Tonic

By Kate Hawkings
Photo of a Port and Tonic on a table.
Photo by Sarah Hogan.

I treat white port in the same way as I do most pale fortified wines: lovely chilled alone or over some ice, or sensationally delicious when mixed with tonic in this way. White port and tonic can handle all sorts of garnishes—I tinker happily with thyme, basil, mint or even cinnamon; but I love the rasping austerity of rosemary. Lemon is always my citrus of choice.

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