“Portonic”

One rainy June afternoon, I was lounging in the lovely English parlor in the Captain Lindsey House in Rockland, Maine.
I pored a glass of Ellen Barnes’ delicious port and two of her homemade oatmeal raisin cookies. It felt like heaven.
Then a few days later, in the warmth of the sun on the garden terrace, I found this drink on my email from Ruth Reichl, Editor of Gourmet. I love port wine. Here was the ideal warm summer sip-white port and tonic.
Portonic
Fill a highball glass with ice cubes.
Pour 2 ounces of white port and 4 ounces of tonic.
Squeeze a lemon wedge into the drink.
Stay on the terrace with a good book.
Ruth Reichl also wrote my favorite food book a decade ago: Tender at the bone.

Brenda C. Hill
Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.