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.
- 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.
West Ernest
• ½ ounce white rum
- ½ ounce fresh grapefruit juice
- ½ ounce fresh lime juice
- ¼ ounce grenadine
- Can/bottle of IPA beer
- Crude Bitterless Marriage or Rizzo bitters
Combine all ingredients in a shaker with ice. Shake and serve over ice in a collins glass. Top with IPA and a couple drops of bitters. (Drink remaining IPA.)
- 2 ounces dark rum
- ½ ounce falernum
- Small lime wedge
In a Shaker with ice, add ingredients and shake well. Pour contents into a rocks glass and top with 6-8 drops Tiki Series, "Sycophant", "Big Bear", "Attawanhood", or “X” Cardamom-Raisin bitters.
• 1 ½ ounces reposado tequila
- 1 ounce fresh lime juice
- ½ ounce fresh orange juice
- 1 ounce Cointreau (or triple sec)
- 1 dropper Crude Bitterless Marriage bitters
- 1 dropper Crude Rizzo bitters
- dropper "Tiki" bitters
Combine all ingredients in a shaker with ice. Shake and serve over ice in a margarita or collins glass. Top with 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 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 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.
- 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.
- 1.5 oz gin
- 1 oz tonic concentrate (Alley 26 or Jack Rudy)
- 1 dropper Crude "Rizzo", "Bitterless Marriage", “Apothecary 18”, Pear and Hazelnut, Spruce and Birch, Rhubarb or Sweet and Thai Basil or “X” Shiitake bitters
• .5 ounce Crude Grapefruit-Jalapeño, or Cucumber Shrub (optional)
In a rocks glass with ice, combine gin and tonic syrup. Top with seltzer. Add bitters to finish.
- 1 ½ ounces blanco tequila
- ½ ounce grapefruit juice
- juice of half a lime
- ginger beer
- 1 dropper Crude "Rizzo", Pear and Hazelnut, Spruce and Birch or Rhubarb bitters
In a collins glass with ice: add tequila, grapefruit juice, lime juice and salt. Stir and top with ginger beer, add bitters to finish.
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.