The Port of Call

The Port of Call A collaboration between the 85th Day Food Community and The Real McCoy Rum, The Port of Call is a nautical-themed cocktail lounge and restaurant.
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The Port of Call hearkens back to the days of maritime excursions, exploring international cocktail culture a

05/15/2026

Local kelp. A year of patience. One unforgettable highball.

The Shoreline High started as leftover ingredients from other projects and became one of our most beloved. Bar lead Stephanie Cohen took Chef nori furikake and transformed it into something like an reminiscent of Tajin, ri***ng the glass with that blend of citric and malic acid for a briny, bright first sip.

The star? The kelp. Harvested locally from , washed and rested in Granny Smith apple juice, poblano ends, and rice wine vinegar for over a year before being blended with toasted koji Midori and force carbonated into a kelp soda unlike anything you’ve tasted.

The rest of the magic is thanks to: 5 Year, Akashi White Oak Japanese Whiskey, and house cola syrup.

Pairs beautifully with our Bacalaitos, Smoking Pinchos, and Croque Madame Empanadas.

05/09/2026

Little Known Facts started as riffing on the Claret Cup. Bright colors, bold flavors. Then it became something else entirely: the only cocktail on our menu with no color at all. Cachaca, cucumber seed Lillet Blanc, celery-kefir whey, rhubarb pink peppercorn shrub, orgeat soda, Baltimore bitters. A Brazilian milk soda you’ve never had before — but little known fact: it’s about to be your new obsession.

Pairs well with: RAVIOLI DAUPHINOISE and our BAKLAVA PARIS-BREST.

We decided that Fernet-O De Mayo is a thing. May 5th at The Port of Call: cocktails, brand swag, flash tattoos in Dive ...
05/01/2026

We decided that Fernet-O De Mayo is a thing. May 5th at The Port of Call: cocktails, brand swag, flash tattoos in Dive Bar courtesy of our friends at .cald.

Oh, and did we mention? 😮‍💨 Edoardo Branca — sixth-generation member of the family behind the bottle — will be in the building.

Two floors. One night only. Come meet the legacy.

04/28/2026

Not every bottle has a story. This one has six generations of them.

Our Kiwi & Fernet cocktail was built on the belief that deserves to be explored beyond the “bartenders handshake.” Our industry favorite should be pushed, paired, and celebrated.

On May 5th, we get to do exactly that with Edoardo Branca, sixth-generation member of the family behind the iconic amaro, joining us for one night only.

Two floors. Fernet cocktails & giveaways. Flash tattoos in the Dive Bar. The full menu. One legendary evening.

Link in bio to reserve for Fernet-O De Mayo, May 5th at The Port of Call. Come meet the family. 🌿

The secret is out, Secret Sauce is back this Tuesday with of for a French - Italian takeover!
04/22/2026

The secret is out, Secret Sauce is back this Tuesday with of for a French - Italian takeover!

Bread & Butter was born from a daydream — 30 million baguettes moving through Paris every day, each one on its way to so...
04/17/2026

Bread & Butter was born from a daydream — 30 million baguettes moving through Paris every day, each one on its way to someone’s table, to be broken and shared. 🥖 🧈🫜

Claire Bohan, who joined our team in the earliest days of The Port of Call, turned that image into a drink: salted butter-washed vodka, a sourdough crumb-infused aperitif, a crisp radish for the crunch before the first real bite.

came to us splitting her time between the bar and , and that’s exactly where this cocktail lives, in the space between what’s grown and what’s poured, between what the kitchen might discard and what the bar can transform into something worth savoring. She’s the kind of bartender who spends the first few minutes at the bar not talking about the menu, but listening, learning your palate, your comfort with the unfamiliar, what might make you feel something.

Bread & Butter is that philosophy in a glass: local, intentional, and somehow both new and like something you’ve always known.

Imagine an afternoon tea in Paris this Mother’s Day…think herby omelettes and fluffy pastry, steak frites and salade niç...
04/12/2026

Imagine an afternoon tea in Paris this Mother’s Day…think herby omelettes and fluffy pastry, steak frites and salade niçoise, carafes of wine and mimosas, and decadent towers of delights - sweet and savory.

Link in bio to dine with us!

Address

15 Water Street
Mystic, CT
06355

Opening Hours

Monday 4pm - 9pm
Tuesday 4pm - 9pm
Wednesday 4pm - 9pm
Thursday 4pm - 9pm
Friday 4pm - 10pm
Saturday 12pm - 11:30pm
Sunday 12pm - 11:30pm

Telephone

+1 860-980-3648

Website

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