Jonathan Gray, a bartender and server at the Salty Pig, puts three little glasses on the counter. One liquid is a murky red, the other burnt caramel, and another golden yellow.

“You wouldn’t think these would go together, but somehow it all works,’’ he says, indicating the different components of the Breakwater cocktail.

Crafted by bartender Jill Caron, the Breakwater is a simple but outstanding drink at the Back Bay restaurant. The sweetness of tawny port mingles with the herbaceous bite of the amaro Braulio and dry heat from Ancho Reyes chile liqueur. Red as a ruby, it’s light and spicy and lingers.

It’s also representative of the Salty Pig’s no-frills cocktail program. “About a year and a half ago, we started honoring the true nature of our cordials license,’’ says general manager Ines Lee Santos. “So instead of infusions, we’re using a variety of spirits, amaros, and vermouths.’’

BREAKWATER

Makes 1 cocktail

1½ ounces tawny port

½ ounce Ancho Reyes

¼ ounce Braulio

1. In a mixing glass filled with ice, pour the port, Ancho Reyes, and Braulio. Stir well until chilled.

2. Strain into a coupe glass. Adapted from the Salty Pig

James Reed can be reached at jreedwrites@gmail.com. Follow him on Twitter @jreedwrites.