* 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.

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

1. Peel lemons and add peels to a large airtight container. Juice 6 lemons and add the juice to the container.

2. Core the pineapple and cut into large chunks. Add to the container with lemon peels/juice.

3. 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.

4. 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.

5. 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.

6. 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 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:

• 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

• 2 oz white rum

• .75 oz fresh lime juice

• .5 rich simple syrup (2:1 ratio)

Add ice and shake. Strain into chilled coupe or cocktail glass. Add 8-10 drops Crude "Rizzo", Tiki Series, "Attawanhood" or "Sycophant" or either “X” bitters

In a shaker, add

• 1 oz white rum

• .5 oz rye whiskey

• .5 oz brandy

• .5 grenadine

• .5 oz fresh lemon juice

Add ice and shake. Strain into rocks glass with ice. Add 6-8 drops "Attawanhood", "Sycophant", Tropi-500, or “Apothecary 18” Lemon or “X” Cardamom-Raisin bitters

In a shaker with ice, add

• 1 oz white rum

• 1 oz amber rum

• 1 oz dark rum

• .75 oz fresh lime juice

• .75 oz fresh grapefruit juice

• 1 oz honey syrup

Shake well and strain into collins glass over crushed ice or ice cone. Add 6-8 drops Crude Tiki Series, "Sycophant", "Rizzo", or "Bitterless Marriage" or "Attawanhood" or “X” Cardamom-Raisin bitters to top

In a shaker, add:

• 1 oz dark rum

• .75 oz rhum agricole or amber rum

• 1 oz pineapple juice

• .5 oz fresh lime juice

• .5 oz fresh orange juice

• .25 oz simple syrup

Add ice and shake well. Strain into collins glass over ice. Add 4-6 drops Crude "Big Bear" or Tiki Series or “X’ Cardamom-Raisin 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 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 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".

- 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 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 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.