One Bottle Three Ways: Taylor Fladgate 10 Year Old Tawny Port
This series spotlights the overlooked spirits and modifiers that deserve more than a supporting role, showing how one bottle can inspire three simple, mixable cocktails. No elaborate prep or multi-day infusions; just clever builds you’ll actually want to make. Whether you’re experimenting at home or behind the bar, consider it a reminder that every bottle has more to give.
This edition features Taylor Fladgate 10 Year Old Tawny Port, a fortified wine bottled at 20 per cent ABV and made from traditional red grapes grown in Portugal’s Douro Valley. Blended from Ports aged an average of ten years in seasoned oak, it layers ripe berries and fig with nuts, butterscotch, chocolate and fine oak.
Showcasing this port’s versatility is Chris Enns, Beverage Manager at Peya in Vancouver, BC. Named Canada’s 100 Best Bartender of the Year in 2019 and winner of World Class Canada in 2018, Chris takes tawny Port beyond the dessert table, using its mature fruit, gentle spice and subtle oak to shape three distinctly different cocktails.
port of interest
inspiration
A simple, equal parts cocktail that shows the versatility of Port Wine in a sour. Using Port like Sherry, Vermouth or any other modifier gives limitless opportunities.
recipe
1.0 oz taylor fladgate 10 year
1.0 oz black tot rum
1.0 oz licor 43
1.0 oz fresh lemon juice
garnish: mint sprig & grated nutmeg
method
Shake with ice. Strain over crushed ice & garnish.
arbutus
inspiration
Capturing the spirit of the Pacific coast's most resilient tree. Just as the Arbutus peels away its past to reveal new layers of colour—a muse for Emily Carr—it serves as a timeless reminder to shed the old and live vibrantly.
recipe
1.5 oz taylor fladgate 10 year
1.5 oz oloroso sherry
1 bar spoon gig leaf syrup*
2 dashes aromatic bitters
garnish: orange coin
method
Stir down with ice. Strain into a chilled coupe & garnish.
additional preparations
Fig Leaf Syrup: Steep 2 tbsp fig leaf tea in 250 ml hot water (90 to 95 °C) for 10 minutes. Strain and blend in 500 grams of white sugar and stir well until dissolved. Keep refrigerated for up to two weeks.
diablo del douro
inspiration
A simple twist on my favourite drink the El Diablo. This low-ABV option is best when the ginger beer is very spicy.
recipe
1.0 oz taylor fladgate 10 year
0.5 oz crème de cassis
0.5 oz fresh lemon juice
ginger beer (to top)
garnish: lemon twist
method
Build directly in a Collins glass over ice. Stir gently to incorporate and garnish.