In a shaker with ice, add:
- 1 oz chocolate liqueur (Durham Distillery)
- .25 oz bourbon
- 1 oz Campari
- 1 oz Dolin dry vermouth
Shake vigorously for 15 seconds and pour entire contents into pint or collins glass. Add 1 dropper Crude Tiki Series or Rhubarb bitters to top.
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.
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 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.
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", “Apothecary 18”, Pear and Hazelnut or Rhubarb bitters.
In a champagne flute, add:
- ½ oz Crude Watermelon Basil, Grapefruit-Jalapeño, 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.
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".
In a shaker with ice, add:
- 1 oz bourbon
- ½ oz dark rum
- 2 oz whole milk
- ½ oz simple syrup
Add one full dropper Crude “Big Bear” or "Lindsay" bitters and shake for 10 seconds. Strain into rocks glass with ice. Grate fresh nutmeg on top.
In a shaker with ice, add:
- 1 ½ oz Cardinal Barrel Rested gin
- ½ oz Crude Apple & Spice shrub
- 1/4 oz dry vermouth
- 1/4 oz cranberry juice
Shake for 15 seconds and strain into rocks glass with ice. Add 8 drop Crude “Lindsay” bitters.
Spiced Negroni
In a mixing glass, add
- 1 oz navy strength gin (Durham Distillery)
- 1 oz Cardamaro (or sweet vermouth)
- ¾ oz Campari or Cappalletti
- ½ oz Crude Old Fashioned Tonicola
Add ice, stir for 10-15 seconds and strain into a rocks glass with a large ice cube. Top with 6-8 drops Crude "Pooter" and an orange peel.
- 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.
- 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.
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.)
- 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 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.
• 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.
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.
- 1 ½ ounces rye or bourbon
- 1 ounce Dolin dry vermouth
- ¾ ounce fresh lemon juice
- ¾ ounce grenadine
- 1 dropper Crude "Bitterless Marriage", "Sycophant", “Apothecary 18” or Sweet and Thai Basil bitters
Combine all ingredients except bitters in a shaker with ice. Shake and serve in a martini glass. Top with bitters.
- 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.
- 1 ½ ounce amber rum
- 1 ounce gin
- 2 ounces fresh orange juice
- 1 ounce fresh lemon juice
- ½ ounce orgeat syrup
- 1 dropper Crude "Rizzo", "Sycophant", Pear-Hazelnut or "Lindsay" bitters
Combine all ingredients in a shaker with ice. Shake and serve over ice in a collins glass. Garnish with a boozy cherry.