This gin cocktail by Tom Macy of Clover Club in New York City combines sweet and tart flavors.
- 1 oz London dry gin
- 1 oz Ruby port
- 3/4 oz Fresh lemon juice
- 1/2 oz Cinnamon syrup*
- 1 barspoon Cranberry preserves
- Garnish: Mint sprig
- Garnish: Speared blackberry and raspberry
Combine all ingredients in a shaker with ice, and shake until chilled.
Strain over crushed or cracked ice in a rocks glass.
Garnish with a mint sprig and speared blackberry and raspberry.
*Cinnamon syrup: Mix 1 cup sugar in 1 cup of water, and boil until sugar is dissolved. Add 6 cinnamon sticks, cover, and let it sit overnight. Remove the cinnamon sticks. Keeps for 1 month in the refrigerator.