Croft Distinction Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill with ice/water to chill while you build the cocktail.

Prepare citrus

Using a vegetable peeler or small knife, cut a 1" strip of orange peel, avoiding too much pith. Set aside for express and garnish.

Add the CROFT Distinction Ruby Port (2 oz), optional aged tawny port (0.5 oz), gin (0.75 oz), dry vermouth (0.25 oz), simple syrup (0.25 oz), orange bitters (2 dashes) and Angostura bitters (1 dash) into a mixing glass or pint glass.

Fill the mixing glass with large ice cubes to the top (about 3 pieces). Stir gently but thoroughly for 20–30 seconds until the mixture is well-chilled, slightly diluted, and the mixing glass feels cold to the touch.

Discard ice from the chilled cocktail glass if you used ice to chill it. Double-strain (if desired) the stirred cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne or julep strainer and a fine mesh strainer to remove any small ice shards or citrus bits.

Express the orange peel over the surface of the drink by holding it skin-side down about 3" above the drink and giving it a firm twist to release oils. Run the peel around the rim, then drop it into the drink or perch it on the rim.

Optional: Skewer a Luxardo or brandied cherry on a cocktail pick and rest it across the rim or drop it into the glass for extra aroma and visual appeal.

Serve immediately. This cocktail highlights the fortified wine character of CROFT Distinction while the gin and vermouth provide structure and the bitters and orange add brightness. Sip slowly to appreciate layers.