The topic is fortified wines which are just wines with higher alcohol percentage. Usually sherry and port comes to mind but the category also generally includes vermouths and other spicy wine based tipples like Lillet that I use a lot.
I might be angering the cocktail gods with this entry but I’ve began working on cocktail gels recently and I had some port leftover from a weekend of cobblers so I figured I could squeak this one through.
Cocktail gels aren’t the crappy jello shots you did when you were 19. They’re usually sweeter than most cocktails (it’s jello!) but, when prepared properly, pack enough alcohol and associated flavour to satisfy any booze snob. They make great appetizers at cocktail parties.
This recipe is modified from a Bramble cocktail gel found at Molecular Recipes. I (mostly) kept the gin sour layer but swapped the blackberry liqueur for port on the top layer, leaving strong fruity port notes that complement the sour nicely. Think the New York Sour cocktail.