• Kate

The Blood of My Enemies


This week I decided to combine smokie mezcal and the rich port to represent the Lannister family. Smooth mango sorbet will be added to achieve a lustrous gold that will contrast the port’s deep red. Visually this combination will be striking, the colors of this once ruling family standing proud within the glass. The port will cut through the gold sorbet just as Cersei cuts down those who dare to defy her. Those who even think to betray her. Because she is the lion, and the lion will have vengeance.





The Blood of My Enemies

  • 2 Scoops Mango Sorbet

  • 1.5 Oz Mezcal

  • ¾ Oz Port






I got this idea while going out to brunch with a few of my friends to Parson’s Chicken and Fish, here in Chicago. They have this wonderful outdoor setup with a large open space and a full-service bar. I am definitely going to be back once the weather evens out and I can be assured a sunny day.


They have a rotating slushie on their menu and the one that was featured while I was there was a wonderful mezcal slushie with a port float. I cannot remember what flavor went along with the mezcal, but I do remember that I loved the idea of mezcal and port together. It looked fantastic, the red port separated from the ice before you took the initiative to mix it up.


This was the first time I have ever had port. I had heard of it in movies and I knew it was a sort of wine. But what exactly is port? I have done, pretty minimal research, to find out.


Port “is a Portuguese fortified wine produced with distilled grape spirits exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine, though it also comes in dry, semi-dry, and white varieties. (Wikipedia)“ In this case, fortified means that spirits have been added to the wine.


The version I am making takes these two liquors and adds the cool taste of a mango to balance out the sometimes harsh alcohol.



This drink is also wicked easy, just three ingredients and a blender. One day I may try to create my own mango sorbet, but today the store bought kind was going to be good enough for me!


In your blender scoop two or three healthy scoops of sorbet. I am talking ice cream parlor size scoops. The kind where you order a single and wish you got the kiddy because even though it is technically one scoop of ice cream it is still a towering mass of dessert.

From there add your mezcal and blend away until smooth. Pour into your glass of choice and gently top with the port. The weight of the port will first push through the sorbet as if carving it before it sits on top to create two contrasting layers.


Serve with a straw of the nonplastic variety and have your guest mix up the two liquids before drinking.



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