Dhalgren (Death & Co. Recipe)

 

Believe it or not, a port drink can be light an refreshing if done with juice bitters. Even with the richness of ginger syrup, this fun drink feels like a day at the docks, if not the beach. 

Just as I use cinnamon whiskey to flavor my simple syrup, I've trotted out my ginger brandy for this recipe's sweetener. While my ginger infusion is more intense than Domain De Canton, it is just a backbone to this mostly fruity cocktai made with port and tequila.

• 2 oz. blanco tequila (El Jimador used)
• 1 oz. tawny port (Porto Morgado ruby used)
  
•  1/2 oz. lime juice
• 1/2 oz. ginger syrup (simple plus 1/2 oz. ginger brandy used)
• 1 dash Angostura bitters
• 1 lime wheel garnish

Shake all ingredients with ice and strain into a highball glass filled with ice cubes. Garnish with the lime wheel.