Posts in Hibiscus-Lavender-Oak
Japalac Cocktail

In a shaker with ice, add:

  • .75 oz rye whiskey
  • .75 oz dry vermouth
  • 1 tsp raspberry syrup
  • 2-3 tsp fresh orange juice

Shake until cold. Strain into chilled cocktail  or rocks glass. Add 6-8 drops Crude "Sycophant" or "Bitterless Marriage"  bitters to top. Orange peel optional. 

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

 

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.

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. 

Mai Tai

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" or Tiki Series bitters. Garnish with maraschino cherry.

Gin or Dark and Tonic

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" or Sweet and Thai Basil bitters if gin was used, "Sycophant", "Lindsay", or "Pooter" if bourbon or rum was used. 

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. 

West Ernest

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.)

Ol' Rita

•  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. 

 

Blood and Sand

•  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 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.