Cranberries in cocktails carry a rather dubious reputation. Most of the time being relegated as a means to dilute a spirit beyond all recognition. But cranberries have so much more to offer the cocktail universe than just as a means to give your vodka soda some, any, flavor.

I was determined to change to turn this trend around and found inspiration one day after spotting jar of cranberry preserves at the super market. Using preserves are an excellent method for mixing fruit into your cocktail, particularly in the winter. It carries the distinct flavor characteristics in addition to lending the drink some body.

The resulting cocktail was the Port of Call, which first appeared on Clover Club's fall menu in 2010 and hasn't been left off a fall menu since. The recipe is based on a simple sour template, the cranberry preserves, which we now make in house, are paired with other seasonal ingredients, ruby port, and cinnamon bark syrup. The cocktail is rounded out by fresh lemon juice, fortified with some London Dry Gin and served over crushed ice. It's a delicious balance of sweet and tart with a healthy dose of holiday spice that is a light and refreshing twist during the season of mulled cider and egg nogs. The flavors are so evocatively familiar that the drink reminds you of a cozy holiday tradition that you've never actually experienced.

Time to start one!

Port of Call

1 oz London Dry Gin

1 oz Ruby Port

.75 oz Lemon Juice

.5 oz Cinnabark Syrup

Barspoon Cranberry Preserves

Shake and strain over crushed ice in a rocks glass

Garnish with a blackberry, raspberry and mint sprig

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