Port of Call
The Port of Call is a stunning cocktail created by Sam Ross of the spectacular Attaboy bar in 2016.
With almost half of the cocktail’s sum comprised of the wonderful french Eau de vie or “Water of life” that is apple Calvados - the drink has a delicious fresh taste with a richness and depth provided by the ruby port and the viscous honey syrup.
Calvados was first produced at least as far back as the 1500’s but was really taken to heart by the French in the 19th century when workers and farmers would add a splash of Calvados to their morning coffee to warm them up and steady them for the work day ahead - a tradition known as café calva.
The apple brandy was even used to make explosives during the second world war due to its high alcohol percentage. So we’d recommend caution when indulging in the delicious but potent Port of Call!
- 40ml Calvados
20ml Ruby Port
- 20ml fresh lemon juice
- 15ml honey syrup
Fill a cocktail shaker with ice
Add all ingredients and shake for 10 seconds
Strain into an ice filled rocks glass
Garnish with cinnamon