Cocktail & Other Recipes By Spirit Gin Cocktails

Port of Call

A deep purple cocktail over crushed ice in a rocks glass garnished with skewered berries and a mint sprig / 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. 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 rotation. This comes at no surprise, given the drink’s 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 too good to file away throughout the remainder of the year.

Despite the Port of Call recipe’s autumnal appeal, almost all of its ingredients are generally easy to find the other 11 months of the year. When it comes to the cranberry preserves, however, you might have a bit of a trouble outside of the Thanksgiving season. But you can always make your own, or you can 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.


  • 1 ounce London dry gin

  • 1 ounce ruby port

  • 3/4 ounce lemon juice, freshly squeezed

  • 1/2 ounce cinnamon syrup

  • 1 teaspoon cranberry preserves*

  • Garnish: mint sprig

  • Garnish: speared blackberry and raspberry


  1. Add the gin, port, lemon juice, cinnamon syrup and cranberry preserves into a shaker with ice and shake until well-chilled.

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

  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). Into a large saucepan set over medium heat, add 2 1/2 cups granulated sugar, 1 1/2 cups water, 1/4 cup creme de cassis and the chopped cranberries and bring to a boil. Boil for two minutes. Lower the heat and simmer for approximately 30 minutes, stirring occasionally, until the cranberries have collapsed. Remove from the heat and let cool before transferring to a glass or plastic storage container. Keep refrigerated.