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.
In a shaker, add:
- 1 oz gin
- .75 oz Chartreuse
- .5 oz Maraschino liqueur
- .75 oz fresh lime juice
Add ice and shake 15-20 seconds. Strain into chilled martini glass. Add 1 dropper Crude “Bitterless Marriage”, "Sycophant", Rhubarb or Sweet and Thai Basil bitters.
In a mixing glass, add:
- 2 oz rye whiskey
- .5 oz Cynar
- .25 oz simple syrup
Add ice and stir for 15-20 seconds. Strain into a chilled rocks glass. Ice optional. Add 4 drops Crude “Sycophant” and 4 drops “Lindsay” bitters. Try with "Attawanhood", Pear and Hazelnut, or Spruce and Birch or “X” Shiitake bitters as well.
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.
In a shaker with ice, add:
- 1 oz amber rum
- 1 oz dark rum
- .75 oz fresh lime juice
- .5 oz orgeat
- .5 oz orange curacao
Shake well and strain into a hurricane glass over crushed ice. Add 6 drop Crude "Bitterless Marriage", "Sycophant", “X” Cardamom-Raisin, or Tiki Series bitters. Garnish with maraschino cherry.
In a rocks glass with ice, add:
- Choose 1 ½ oz gin, bourbon or rum (spiced or dark)
- 1 oz Crude Old Fashioned Tonicola
Top with seltzer water and stir. Add 8 drops of bitters: "Rizzo", "Bitterless Marriage" “Apothecary 18”, or Sweet and Thai Basil bitters if gin was used, "Sycophant", "Lindsay", or "Pooter" if bourbon or rum was used.
In a shaker with ice, add:
- 1 oz gin
- ½ oz lemon juice
- 1 tsp simple syrup
Shake for 10 seconds, strain into a champagne flute. Top with 3-4 oz champagne or cava. Add 6-8 drops Crude "Rizzo", "Bitterless Marriage", “Apothecary 18”, Pear and Hazelnut or Rhubarb bitters.
In a champagne flute, add:
- ½ oz Crude Watermelon Basil, Grapefruit-Jalapeño, Apple and Spice, or Cucumber shrub
- Add 8-10 drops of Crude "Sycophant", "Bitterless Marriage", "Rizzo", Pear and Hazelnut or Rhubarb bitters
Top with 3-4 oz of Champagne or Cava. Top with orange peel.
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".
- 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 ½ ounces gin
- ½ ounce Cointreau or Grand Marnier
- ¾ ounce fresh lime juice
- 1 dropper Crude "Bitterless Marriage", "Rizzo", "Sycophant", Pear and Hazelnut or Rhubarb bitters
Combine all ingredients except bitters in a shaker with ice. Shake and serve over ice in a rocks glass. Top with bitters.
- 1 ½ ounce amber rum
- 1 ounce gin
- 2 ounces fresh orange juice
- 1 ounce fresh lemon juice
- ½ ounce orgeat syrup
- 1 dropper Crude "Rizzo", "Sycophant", Pear-Hazelnut or "Lindsay" bitters
Combine all ingredients in a shaker with ice. Shake and serve over ice in a collins glass. Garnish with a boozy cherry.
- 1 ounce Applejack
- ½ ounce St. Germain
- ½ ounce apple cider
- 2 droppers Crude "Rizzo", "Sycophant" or Rhubarb bitters
- soda water
Combine all ingredients except bitters and soda in a shaker with ice. Shake and serve in collins glass. Top with soda water and bitters. No Applejack? Replace with vodka and use one ounce of cider.
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.