Posts in Coffee-Cocoa
Modernista

In a shaker, add

  • 2 oz blended scotch
  • .5 oz dark rum
  • .5 oz spiced rum
  • .5 oz fresh lemon juice
  • .25 rich simple syrup (2:1 ratio)
  • barspoon absinthe
  • 2-3 drops Crude Coffee-Cocoa bitters

Add ice and shake. Strain into chilled martini glass. Add 6 drops Crude "Attawanhood" or "Lindsay" bitters to top.

Planter's Punch

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 bitters to top.

Beachstormer

In a shaker with ice, add

  • 1.5 oz Coconut rum (not Malibu)
  • .5 oz amber rum
  • 1 oz fresh lime juice
  • .75 oz ginger liqueur
  • 1 oz banana syrup
  • barspoon of falernum

Shake vigorously and pour contents into highball glass. Top with half dropper Crude Tiki Series, "Sycophant", "Big Bear" bitters

Vermouth Cocktail

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", Pear and Hazelnut, Cherry and Walnut, "Lindsay", "Attawanhood", Spruce and Birch, Sweet and Thai Basil

 

Manhattan

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".  Also try one dropper Cherry and Walnut bitters or Sweet and Thai Basil bitters to top. 

Mama's Grandaddy


- 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.

Fox in the Hen House

- 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. 

Nor'Easter

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.

Bocce Ball

- 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 bitters.

Old Fashioned

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.