* 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.

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

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 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:

• 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 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

• 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 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 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. 

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. 

- 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. 

- 1.5 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.

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.