In a rocks glass with ice, add:
1 oz aged or dark rum, whiskey, or brandy
.75 oz Crude Apple-Spice shrub or Grapefruit-Jalapeño shrub
Top with seltzer and stir gently to incorporate. Add 6-8 drops Crude Rhubarb, "Sycophant", Cherry-Walnut or "Attawanhood" bitters to top.
In a rocks glass, with or without ice:
- 3-4 oz chilled sweet vermouth (Carpano Antica, Dolin, Punt E Mes)
- orange or lemon peel
- Optional: Add .25 oz Crude Barrel-Aged Black tea shrub
Top with 6-8 drops of your choice of bitters. "Rizzo", "Sycophant", "Bitterless Marriage", "Big Bear", “Apothecary 18”, Pear and Hazelnut, Cherry and Walnut, "Lindsay", "Attawanhood", Spruce and Birch, Sweet and Thai Basil, or either “X” bitters
In a shaker with ice, add:
- 2 oz London Dry gin
- .5 oz orange liqueur
- .5 oz sweet vermouth or amaro
- 1 barspoon lemon juice
Add ice and shake for 20 seconds. Strain into coupe or martini glass. Add "Rizzo" or "Sycophant" bitters to top. Garnish with lemon peel.
Elevation Trilogy
In a champagne or wine glass, add:
- 4 oz Foggy Ridge First Fruit sparkling cider
- 1 oz Byrrh
Stir to incorporate. Add 6 drops Crude “Sycophant”, Pear and Hazelnut, Rhubarb or "Attawanhood" bitters.
In a mixing glass, add:
- 2.5 oz rye whiskey
- .5 oz bourbon
- 1 oz sweet vermouth
- Optional: Add .25 oz Crude Barrel-Aged Black Tea shrub
Add ice and stir for 20 seconds. Strain into martini glass. Add 6-8 drops Crude “Big Bear”, half a dropper of Crude “Bitterless Marriage” or "Sycophant" or “X” Cardamom-Raisin. Also try one dropper Cherry and Walnut bitters or Sweet and Thai Basil bitters to top.
Jungle Bird
In a shaker with ice, add
- 1.5 oz dark rum
- .75 oz coconut rum (Optional, reduce dark rum to 1 oz)
- .75 oz Campari
- .5 oz fresh lime juice
- 1.5 oz pineapple juice
- .5 oz simple syrup
Shake well and strain into rocks glass over large ice cube. Add dropper Crude Tiki Series, Rhubarb, "Sycophant" or "Rizzo" bitters to top.
In a mug, add:
- 1 tbsp honey
- juice of one lemon wedge
- 1 oz irish whiskey or blended scotch
- 5 oz hot water
Stir until honey is dissolved. Add 6 drops Crude “Bitterless Marriage” or "Sycophant", or “X” Cardamom-Raisin bitters and 2 drops Crude "Pooter".
Spiced Negroni
In a mixing glass, add
- 1 oz navy strength gin (Durham Distillery)
- 1 oz Cardamaro (or sweet vermouth)
- ¾ oz Campari or Cappalletti
- ½ oz Crude Old Fashioned Tonicola
Add ice, stir for 10-15 seconds and strain into a rocks glass with a large ice cube. Top with 6-8 drops Crude "Pooter" and an orange peel.
- 1 ½ ounce un-aged whiskey
- ½ ounce bourbon
- ½ ounce honey syrup
- 1 dropper Crude Big Bear, Lindsay or Sweet and Thai Basil bitters
In a rocks glass with ice, combine all ingredients except bitters and stir well. Top with bitters. Garnish with boozy cherry and a lime wedge.
• 1 ounce Scotch (blended)
- 1 ounce orange juice
- ½ ounce Cherry Heering, or grenadine
- ½ ounce Cocchi Americano (or sweet vermouth)
- 1 dropper Crude Bitterless Marriage or Pooter or Cardamom-Raisin bitters
Combine all ingredients except bitters in a shaker with ice. Shake and serve over ice in a rocks glass. Top with bitters and garnish with a boozy cherry.
- 1 ½ ounces rye or bourbon
- 1 ounce Dolin dry vermouth
- ¾ ounce fresh lemon juice
- ¾ ounce grenadine
- 1 dropper Crude "Bitterless Marriage", "Sycophant", “Apothecary 18” or Sweet and Thai Basil bitters
Combine all ingredients except bitters in a shaker with ice. Shake and serve in a martini glass. Top with bitters.
- 1 ounce rye whiskey
- ¾ ounce Campari or Cappalletti
- 1 ounce Cardamaro (or sweet vermouth)
• 1 dropper Crude "Big Bear", "Bitterless Marriage", Pear and Hazelnut, “ Apothecary 18”, Cherry-Clove-Cinnamon, "Pooter", Sweet and Thai Basil, or either “X” series bitters
In a mixing glass with ice stir rye, Campari and Cardamaro and pour into coupe or martini glass. Top with bitters.
- 1 ½ ounces Islay scotch (Laphroaig or Lagavulin)
- ½ ounce amaretto
- 1 dropper Crude "Rizzo" or "Big Bear" bitters
In rocks glass with a few ice cubes, stir scotch and amaretto for 10-15 seconds. Add bitters and garnish with a boozy cherry. For a “lighter” drink, use Rizzo bitters; for a “darker” drink use Big Bear or “X” Cardamom-Raisin bitters.
In a rocks glass, add
- 2oz rye whiskey or bourbon
- 1 tsp simple syrup
- 1 dropper bitters. Each flavor will change aroma and character slightly.
Add one large ice cube and stir to incorporate.