Leishla Maldonado, Beverage Director, Courtland Club, Providence
This cocktail pays homage to the Portuguese heritage and culinary influence here in Southeastern New England. The Portuguese white port offers a unique range of fruit and acidity that is balanced by the salinity provided by our favorite salty dogs at Newport Sea Salt Co.
Ingredients
- Lime wedge for salting
- Newport Sea Salt Co. Kiwi Salt*
- 2 ounces Dow’s Fine White Port
- 3 ounces Fever Tree tonic
- Watermelon radish wheel for garnish
Preparation
Wet ¼ of the outer rim of a highball glass with lime wedge, then roll dampened area in Kiwi Salt and gently shake excess. Fill glass with ice cubes, add port and top with tonic. Garnish with a thin wheel of watermelon radish.
* Slice a fresh kiwi into ⅛-inch-thick rounds (with peel on). Place on a cooling rack set over a sheet pan and bake at 170°F for 2½ hours, checking intermittently, until dry. Pulse dried kiwi in a blender to a crumbly consistency. Toss with ¼ cup salt from Newport Sea Salt Co. or other flaky sea salt. Store in an airtight container for up to 2 weeks.
