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Your support makes all the difference.The last time I used white port was when I was marinating foie gras for a terrine a few years ago, but now that I've been re-introduced to the stuff it's definitely going to be my drink of the summer.
You don't need a formal recipe here; simply put a large measure of white port into a slim Jim or highball glass with ice and top it up with tonic water (Fever-tree is my favourite brand) and a slice of lemon.
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