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 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 shaker, add
1 oz white rum
.5 oz rye whiskey
.5 oz brandy
.5 grenadine
.5 oz fresh lemon juice
Add ice and shake. Strain into rocks glass with ice. Add 6-8 drops "Attawanhood", "Sycophant", Tropi-500, or “Apothecary 18” Lemon or “X” Cardamom-Raisin bitters
In a mixing glass, add:
1.5 oz gin
.75 oz Green Chartreuse
1 oz sweet vermouth
Add ice and stir. Strain into chilled martini glass. Add 8-10 drops Crude Spruce and Birch, "Rizzo", "Bitterless Marriage" , ”Apothecary 18” Lemon, or "Sycophant" bitters to top.
In a shaker, add
Add ice and shake. Strain into chilled martini or coupe glass. Add 8-10 drops Crude "Rizzo" or "Sycophant" bitters to top.
In a shaker, add:
Add ice and shake. Strain into rocks glass with ice. Add 4-6 drops Crude "Rizzo" and Tiki Series bitters.
In a mixing glass, add:
Add ice and stir for 15 seconds. Strain into chilled cocktail glass. Add half dropper Crude "Sycophant" bitters to top. Garnish with a orange peel.
In a shaker with ice, add
1 oz white rum
1 oz amber rum
1 oz dark rum
.75 oz fresh lime juice
.75 oz fresh grapefruit juice
1 oz honey syrup
Shake well and strain into collins glass over crushed ice or ice cone. Add 6-8 drops Crude Tiki Series, "Sycophant", "Rizzo", or "Bitterless Marriage" or "Attawanhood" or “X” Cardamom-Raisin bitters to top
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 or “X’ Cardamom-Raisin bitters to top.
In a shaker with ice, add
Shake vigorously and pour contents into highball glass. Top with half dropper Crude Tiki Series, "Sycophant", "Big Bear" bitters
In a shaker, add:
1.5 oz gin
.5 oz fresh lemon juice
.5 oz passion fruit syrup
.25 oz orgeat
.25 oz falernum
Add ice and shake vigorously, strain into highball glass over crushed ice. Add half dropper Crude Tropi-500, “Apothecary 18” Lemon, "Lindsay", or "Sycophant" bitters to top.
In a rocks glass with ice, add:
1 oz aged or dark rum, whiskey, or brandy
.75 oz Crude Apple-Spice shrub or Grapefruit-Jalapeño shrub
Top with seltzer and stir gently to incorporate. Add 6-8 drops Crude Rhubarb, "Sycophant", Cherry-Walnut or "Attawanhood" bitters to top.
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 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.
In a rocks with ice, add:
- 1 oz Fair Game Flying Pepper vodka
- .75 oz Crude Cucumber shrub
- top with seltzer
Stir gently to incorporate. Optional: Add 4-6 drops Crude “Rizzo”, "Pooter" or Sweet and Thai Basil bitters to top
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.
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.
Elevation Trilogy
In a champagne or wine glass, add:
- 4 oz Foggy Ridge First Fruit sparkling cider
- 1 oz Byrrh
Stir to incorporate. Add 6 drops Crude “Sycophant”, Pear and Hazelnut, Rhubarb or "Attawanhood" bitters.
In a rocks glass with ice, add:
- 1 oz white rum, blanco tequila, or gin
- .75 oz Crude Watermelon-Basil, Grapefruit-Jalapeño, 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.
In a shaker, add:
- 1.5 oz reposado tequila
- 1 oz Cynar
- .5 oz lime juice
- .5 oz maple syrup
Add ice and shake lightly. Strain into coupe or martini glass. Add one dropper Crude “Lindsay”, Tiki Series, "Pooter", or "Attawanhood" bitters to top.
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" or “X” Cardamom-Raisin. Also try one dropper Cherry and Walnut bitters or Sweet and Thai Basil bitters to top.