Port Authority (Death & Co. Recipe)

 

This cocktail needed to be made. The name, the ingredients, even the look all should have happened a hundred years ago. Luckily Death & Co. made this amazingly rich blackberry and port cocktail come true. I love it. I love the chocolatey port accentuated by chocolate bitters. I love how creme de cassis reinforces blackberry and cognac with a Dijon black currant spirit. And of course the fresh ingredients--these are all hallmarks of cocktail revival that Death & Co. ushered in.

Presentation is everything, and the beautiful chocolate grape color and blackberry garnish only add to the experience. Not one ingredient distracts from this purpose. I have to say that even though this is still essentially a Sour or Daisy variation, you wouldn't know it because you can't remove any ingredient and have it be as good. 

• 4 blackberries
• 2 oz. cognac (Martell single distillery used)
• 3/4 oz. tawny port (Porto Morgado ruby used)
• 1/2 creme de cassis (G.E. Massenez used)
• 1/2 oz. lemon bitters
• 2 dashes Aztec chocolate bitters
• 1 blackberry garnish

Muddle blackberries in a shaker. Add the rest of the ingredients and shake with ice. Double strain into a chilled coupe glass and garnish with the remaining blackberry.