In a rocks with ice, add:
- 1 oz Fair Game Flying Pepper vodka
- .75 oz Crude Cucumber shrub
- top with seltzer
Stir gently to incorporate. Optional: Add 4-6 drops Crude “Rizzo”, "Pooter" or Sweet and Thai Basil bitters to top
In a rocks with ice, add:
- 1 oz Fair Game Flying Pepper vodka
- .75 oz Crude Cucumber shrub
- top with seltzer
Stir gently to incorporate. Optional: Add 4-6 drops Crude “Rizzo”, "Pooter" or Sweet and Thai Basil bitters to top
In a shaker, add:
- 1.5 oz reposado tequila
- 1 oz Cynar
- .5 oz lime juice
- .5 oz maple syrup
Add ice and shake lightly. Strain into coupe or martini glass. Add one dropper Crude “Lindsay”, Tiki Series, "Pooter", or "Attawanhood" 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.
- 2 ounces rye or bourbon
- ½ ounce ginger syrup
- 1 slice of jalapeño
- Crude Big Bear bitters
- Crude Rizzo bitters
- Crude Pooter bitters (optional)
Muddle the jalapeño in a rocks glass. Fill glass with ice. Top with rye, ginger syrup, squeeze lemon wedge and stir to combine. Add a few drops of each bitters.
• 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.
Nor’Easter
- 1 ½ ounces whiskey or bourbon
- ½ ounce fresh lime juice
- ½ ounce maple syrup
- ginger beer
- 1 dropper Crude "Big Bear", "Lindsay", Pear and Hazelnut or "Pooter" bitters
Combine all ingredients except bitters in a shaker with ice. Shake and serve over ice in a rocks glass. Top with ginger beer and 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.