A fortified Portuguese wine aged briefly in large barrels to preserve its deep red color and fresh fruit character. It has rich flavors of red berries, chocolate, and moderate sweetness.

A colonial-era sparkler that floats ruby port over champagne with a touch of sugar and grated nutmeg, splitting the difference between celebratory bubbles and fortified richness.

Champagne Sangaree

A distinguished Scotch cocktail from the Savoy Cocktail Book — Scotch whisky stirred with dry vermouth and ruby port, finished with Peychaud's bitters. Smoky, vinous, and elegantly complex, with the port adding deep fruit and the Scotch providing backbone.

Chancellor

A deeply satisfying Victorian Cobbler -- ruby port's full berry fruit over crushed ice with seasonal citrus and raspberries.

Port Cobbler

One of the earliest documented American cocktails -- port wine, a touch of sugar, soda water, and nutmeg in a Colonial long-drink format.

Port Sangaree

A British pub classic lengthening ruby port with lemon juice, a touch of sugar, and soda water into a low-ABV, berry-tinged highball that drinks like grown-up fruit punch.

Port and Lemon

A creamy, dessert-leaning flip that shakes brandy and ruby port with egg yolk and dusts the top with nutmeg, producing a silky, warm-spiced, vinous nightcap.

Porto Flip

A pre-Prohibition college-era cocktail pairing London dry gin with ruby port wine and orange bitters — the port adds a sweet, fruity body that smooths the gin's edges while preserving its botanical complexity. A little-known but highly rewarding stirred drink.

Princeton

A Colonial-era rum long drink sweetened with syrup, topped with soda, and finished with a port float and fresh-grated nutmeg.

Rum Sangaree

Bourbon transformed into an 18th-century Sangaree -- sweetened, topped with soda, and finished with a port float and grated nutmeg.

Ruby Port