Posts tagged rhubarb
Shrub and Soda - Dark

In a rocks glass with ice, add:

  • 1 oz aged or dark rum, whiskey, or brandy
  • .75 oz Crude Apple-Spice shrub or Barrel-Aged Black Tea shrub
  • Top with seltzer and stir gently to incorporate. Add 6-8 drops Crude Rhubarb, "Sycophant", Cherry-Walnut or "Attawanhood"  bitters to top. 
Leap Day Cocktail

In a shaker with ice, add:

- 2 oz London Dry gin

- .5 oz orange liqueur

- .5 oz sweet vermouth or amaro

- 1 barspoon lemon juice

Add ice and shake for 20 seconds. Strain into coupe or martini glass.  Add "Rizzo" or "Sycophant" bitters to top. Garnish with lemon peel. 

Last Word

In a shaker, add:

- 1 oz gin

- .75 oz Chartreuse

- .5 oz Maraschino liqueur

- .75 oz fresh lime juice

Add ice and shake 15-20 seconds. Strain into chilled martini glass. Add 1 dropper Crude “Bitterless Marriage”, "Sycophant", Rhubarb or Sweet and Thai Basil bitters.

Shrub and Soda - Clear

In a rocks glass with ice, add:

- 1 oz white rum, blanco tequila, or gin

- .75 oz Crude Watermelon-Basil shrub or Cucumber shrub

- top with seltzer

Stir gently to incorporate. If using Watermelon Basil: Add 6-8 drops Crude Rhubarb or "Bitterless Marriage" bitters to top. If using Cucumber: Add 6-8 drops Crude "Rizzo" or Sweet and Thai Basil bitters to top.

Jungle Bird

Jungle Bird
In a shaker with ice, add

- 1.5 oz dark rum

- .75 oz coconut rum (Optional, reduce dark rum to 1 oz)

- .75 oz Campari

- .5 oz fresh lime juice

- 1.5 oz pineapple juice

- .5 oz simple syrup

Shake well and strain into rocks glass over large ice cube. Add dropper Crude Tiki Series, Rhubarb, "Sycophant" or "Rizzo" bitters to top.

French 75

In a shaker with ice, add:

- 1 oz gin

- ½ oz lemon juice

- 1 tsp simple syrup

Shake for 10 seconds, strain into a champagne flute. Top with 3-4 oz champagne or cava. Add 6-8 drops Crude "Rizzo", "Bitterless Marriage" Pear and Hazelnut or Rhubarb bitters. 

Champagne Cocktail

In a champagne flute, add:

- ½ oz Crude Watermelon Basil, Apple and Spice or Cucumber shrub

- Add 8-10 drops of Crude "Sycophant", "Bitterless Marriage", "Rizzo", Pear and Hazelnut or Rhubarb bitters

Top with 3-4 oz of Champagne or Cava. Top with orange peel. 

Pegu Club

- 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. 

Elder Rose

- 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.

G & T & B

- 1.5 oz gin
- 1 oz tonic concentrate (Alley 26 or Jack Rudy)
- 1 dropper Crude "Rizzo", "Bitterless Marriage", Pear and Hazelnut, Spruce and Birch, Rhubarb or Sweet and Thai Basil bitters
•  .5 ounce Crude Pineapple Ginger Shrub (optional)
In a rocks glass with ice, combine gin and tonic syrup. Top with seltzer. Add bitters to finish.

Bitter Dove

- 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.