Cocktail & Other Recipes By Spirit Gin Cocktails

Port of Call

Written by
Céline Bossart
Céline Bossart is a freelance journalist and photographer based in New York, specializing in wine, spirits and travel.
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Céline Bossart
Updated 01/17/21
A deep purple cocktail over crushed ice in a rocks glass garnished with skewered berries and a mint sprig
Image:

Liquor.com / Tim Nusog

The Port of Call cocktail by Tom Macy of Clover Club in New York City is a testament to the endless possibilities that come with using fortified wines behind the bar. In fact, this gin and port concoction was the second cocktail that Macy—who now serves as beverage director and partner of the beloved Brooklyn institution after starting as a barback in 2009—contributed to the menu, and years later, it's still in the rotation. This comes at no surprise given the drink’s timeless appeal; the Port of Call is everything you want from a Thanksgiving feast, striking the perfect balance of sweet, tart, and warm baking spices that’s just too good to file away throughout the remainder of the year.

Despite the Port of Call recipe’s autumnal appeal, almost all ingredients are generally easy to find outside of November. When it comes to the cranberry preserves, however, you might have a bit of a trouble outside of the Thanksgiving season—you can always make your own, or you can simply order Macy’s in-a-pinch favorite: a jar of cranberry relish from New York staple Sarabeth’s.

No matter the time of year, the Port of Call is a surefire crowd-pleaser, so give Macy’s recipe a spin next time you’re feeling festive.

Ingredients

  • 1 ounce London dry gin
  • 1 ounce ruby port
  • 3/4 ounce lemon juice, freshly squeezed
  • 1/2 ounce cinnamon syrup
  • 1 barspoon cranberry preserves*
  • Garnish: mint sprig
  • Garnish: speared blackberry and raspberry

Steps

  1. Combine all ingredients in a shaker with ice, and shake until chilled.

  2. Strain over crushed or cracked ice in a rocks glass.

  3. Garnish with a mint sprig and speared blackberry and raspberry.

*Homemade cranberry preserves: In a food processor, coarsely chop 3 cups whole cranberries (or one 12 ounce bag). Over medium heat, dissolve 2 1/2 cups granulated sugar into 1 1/2 cups water and 1/4 cup crème de cassis, then add cranberries and bring to a boil for two minutes. Lower heat and simmer for approximately 30 minutes, stirring occasionally; remove from heat and let cool before transferring to a glass or plastic storage container. Keep refrigerated.