* 1.5 ounce blanco tequila
* 1.0 ounce dry vermouth
* 0.25 ounce maraschino liqueur
* 0.25 ounce ginger liqueur
* seltzer
* lemon peel
* half dropper Crude Shiitake-Sesame-Banana bitters
In a collins glass with ice, add tequila, vermouth, and both liqueurs. Top with seltzer and stir. Add bitters and express lemon peel over cocktail and garnish.
* 1.0 ounce gin
* 0.5 ounce Campari
* 0.5 ounce Cynar
* 1.0 ounce sweet vermouth
* 6-8 drops Crude Cardamom and Caramelized Raisin bitters, or half-dropper Crude Shiitake-Sesame-Banana bitters
Add all ingredients except bitters to a mixing glass. Add ice and stir. Strain into a rocks glass with a large cube. Top with bitters.
* 2.0 ounce Ginjo sake
* 0.5 ounce silver rum
* 0.5 ounce fresh lime juice
* 0.75 ounce simple syrup
* 6-8 drops Crude Cardamom and Caramelized Raisin bitters
Add all ingredients except bitters to a shaker. Add ice and shake. Strain into rocks glass over one large ice cube. Top with bitters.
In a shaker, add:
* 2.0 ounce rye whiskey
* 1.0 ounce dry vermouth
* 0.5 ounce sweet vermouth
* barspoon Yellow Chartreuse
* half dropper Crude Shiitake-Sesame-Banana bitters
Add all ingredients except bitters to a mixing glass. Add ice and stir. Strain into a chilled coupe glass. Top with bitters.
In a shaker, add:
1 oz gin
.5 oz Campari or Aperol
.5 oz Crude Grapefruit-Jalapeño shrub
1 oz dry vermouth
Add ice and shake. Strain into rocks glass over ice. Optional: Add 4-6 drops Crude "Rizzo", “No No”, or “Tropi-500”, “Apothecary 18” Lemon bitters to top.
For this clarified milk punch, you’ll need:
8 lemons
1 pineapple
1/2 tsp coriander
3 cloves
1 cinnamon stick
1 star anise
2 cups granulated sugar
24 oz aged rum
24 oz brandy
1 oz Crude “Attawanhood”, “Bitterless Marriage”, “Sycophant”, “X'“, or “Booty” bitters
8 oz green tea
14 oz boiling water
40 oz whole milk
Peel lemons and add peels to a large airtight container. Juice 6 lemons and add the juice to the container.
Core the pineapple and cut into large chunks. Add to the container with lemon peels/juice.
Coarsely grind the coriander, cloves, and anise with a mortar/pestle or grinder. Add to the container, along with the cinnamon, sugar, and green tea. Stir the mixture.
Add boiling water, stir, then cover. Let cool and rest for half hour to one hour, then strain the mixture into a clean container and add alcohols and bitters.
Over medium heat: bring the milk to a near-boil, stirring the entire time. Remove from heat and add the juice of the remaining 2 lemons, and then the alcohol mixture. Gently stir for one minute — the milk will curdle and the solids will coagulate. Let the mixture cool and rest for 15 minutes.
Strain the punch a little at a time through a chinois double-lined with cheesecloth into a clean container. Be sure not to disturb the curds at the bottom of cheesecloth. Refrigerate overnight to to give the remaining milk solids time to settle. Strain again through cheesecloth, or ladle the clarified punch into a container, taking care not to disturb the solids at the bottom. Store clarified punch in glass bottle(s) in the fridge.
In a mixing glass, add:
1.5 oz amontillado or oloroso sherry
1.5 oz sweet vermouth
Add ice and gently stir until chilled. Add 6-8 drops Crude "Bitterless Marriage", "Sycophant", “Apothecary 18” Lemon, “X”, or "Lindsay" bitters to top. Garnish with orange or lemon peel.
In a shaker, add:
2 oz bourbon
.75 oz Allspice/Pimento Dram
.5 oz fresh lime juice
.25 oz simple syrup
Add ice and shake. Strain into chilled cocktail or rocks glass Add 4-6 drops Crude "Attawanhood", “X”, or Tropi-500 Series bitters to top.
In a shaker with ice, add:
Shake until cold. Strain into chilled cocktail or rocks glass. Add 6-8 drops Crude "Sycophant" or "Bitterless Marriage" bitters to top. Orange peel optional.
In a collins glass with ice, add:
Gently stir to incorporate. Add 4 drops Crude "Attawanhood" bitters and 6 drops Crude "Pooter" bitters to top.
In a mixing glass, add
1.5 oz gin
1.5 oz sweet vermouth
1 barspoon Fernet Branca
6-8 drops Crude Orange-Fig bitters
Add ice and stir. Strain into chilled cocktail glass. Add 5-6 drops “X”, Crude Spruce & Birch or "Pooter" bitters to top
In a shaker, add:
3 oz London dry gin
1 oz vodka
.5 oz ounce Lillet
Add ice and shake. Strain into chilled cocktail glass. Express lemon peel over top of glass and add 6 drops Crude "Rizzo", "Bitterless Marriage", “Apothecary 18” Lemon, “X" Shiitake bitters to top.
In a shaker, add
Add ice and shake. Strain into chilled martini glass. Add 6 drops Crude "Attawanhood" or "Lindsay" bitters to top.
In a shaker, add:
2 oz gin
.5 oz maraschino liqueur
.25 oz grapefruit juice
Add ice and shake. Strain into chilled coupe or champagne glass. Add 8 drops Crude "Bitterless Marriage", "Rizzo", or “X” shiitake bitters to top.
In a mixing glass, add:
2 oz rye whiskey
.5 oz Yellow Chartreuse
.5 oz sweet vermouth
Add ice and stir. Strain into chilled cocktail glass. Add 6-8 drops Crude "Sycophant" or "Bitterless Marriage", "Attawanhood", or “X” Shiitake bitters.
In a shaker, add
Add ice and shake. Strain into chilled coupe or cocktail glass. Add 8-10 drops dropper Crude "Lindsay" or "Rizzo" bitters
In a mixing glass, add:
1 oz gin
.5 oz Campari
.5 oz orange curacao
.5 oz dry vermouth
Add ice and stir. Strain into chilled coupe or rocks glass. Add 8 drops Crude “X” Shiitake, Sweet and Thai Basil, Spruce and Birch, or Lemon-Thyme-Celery bitters.
In a shaker, add:
1.5 oz gin
.75 oz Lillet blanc
.5 oz creme de cacao
.5 oz fresh lemon juice
Add ice and shake. Strain into rocks glass with ice. Add 4-5 drops Crude "Lindsay" or "Pooter" or "Attawanhood" or “X” Cardamom-Raisin bitters.
In a shaker, add:
1.5 oz gin
.5 oz Creme de Violette
.25 oz maraschino liqueur
.75 oz fresh lemon juice
Add ice and shake. Strain into chilled cocktail glass. Add 8 drops Crude "Bitterless Marriage" or "Sycophant or “Apothecary 18” Lemon bitters.
In a shaker, add
Add ice and shake. Strain into chilled coupe or cocktail glass. Add 8-10 drops Crude "Rizzo", "Attawanhood", Tiki Series, or "Sycophant" bitters