The Princeton is a punchy, but pretty, aperitif. A heady mix of gin, port and bitters, its USP is the two-tone hue that comes from pouring the port slowly, at an angle, so that it settles at the bottom of the glass. The original version was garnished with a citrus twist, but this update, using a juicy raspberry spiked with aromatic rosemary, makes for a delicious, boozy sundowner for the last days of summer.
SERVES: 1 (scale up for your party)
PREPARATION TIME: 5 MINUTES
You will need: Measuring jug, glasses (we used wine glasses), strainer and cocktail sticks
- 50ml gin
- A few drops Angostura Bitters
- 6 ice cubes
- 25ml tawny port
- Raspberries and rosemary sprigs
- Mix the gin and Angostura Bitters in a measuring jug and add the ice cubes.
- Stir well and leave to stand for 5 minutes. Strain into a chilled cocktail glass.
- Hold the glass at a slight angle and pour the port in a slow steady stream down the side of the glass.
- Allow it to settle at the bottom for a few seconds.
- Make the garnish. Pick a few leaves from a rosemary sprig and push them into the top of a raspberry so they look like leaves.
- Thread the berry on to a cocktail stick and balance on top of the glass, to serve.
Extracted from the Cook With M&S app, available here