The Port of Call is everything you want from an autumn cocktail, striking the perfect balance of sweet, tart, and warm spices that’s too good to file away for the rest of the year.
Our take on the PORT OF CALL COCKTAIL by Tom Macy of Clover Club in New York City
50ml late bottled vintage or ruby port (we used Delaforce LBV)
30ml lemon juice, freshly squeezed
20ml cinnamon syrup (Monin or similar)
1 teaspoon cranberry jelly/sauce
Crushed or cracked ice
Frosted cranberries, blackberries
To frost the cranberries drop in water then quickly roll in castor sugar and freeze while you make the cocktail.
Add the gin, port, lemon juice, cinnamon syrup and cranberry jelly into a shaker with a handful of ice and shake until the shaker becomes too cold to hold (app 30 seconds).
Strain into a rocks glass over crushed or cracked ice.
Garnish with blackberry and cranberry on a cocktail stick.
Ready to make this cocktail? Order The Uncommon Thread, London Dry gin here
Please let us know if you enjoy this cocktail and tag us on Instagram @darleyabbeydistillery if you share any pics.
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