In a shaker, add:

• 1 oz gin

• .5 oz Campari or Aperol

• .5 oz Crude Grapefruit-Jalapeño shrub

• 1 oz dry vermouth

Add ice and shake. Strain into rocks glass over ice. Optional: Add 4-6 drops Crude "Rizzo", “No No”, or “Tropi-500”, “Apothecary 18” Lemon bitters to top.

*** USE NONALCOHOLIC SPIRITS TO MAKE A MOCKTAIL VERSION ***

For this clarified milk punch, you’ll need:

• 8 lemons

• 1 pineapple

• 1/2 tsp coriander

• 3 cloves

• 1 cinnamon stick

• 1 star anise

• 2 cups granulated sugar

• 24 oz aged rum

• 24 oz brandy

• 1 oz Crude “Attawanhood”, “Bitterless Marriage”, “Sycophant”, “X'“, or “Booty” bitters

• 8 oz green tea

• 14 oz boiling water

• 40 oz whole milk

1. Peel lemons and add peels to a large airtight container. Juice 6 lemons and add the juice to the container.

2. Core the pineapple and cut into large chunks. Add to the container with lemon peels/juice.

3. Coarsely grind the coriander, cloves, and anise with a mortar/pestle or grinder. Add to the container, along with the cinnamon, sugar, and green tea. Stir the mixture.

4. Add boiling water, stir, then cover. Let cool and rest for half hour to one hour, then strain the mixture into a clean container and add alcohols and bitters.

5. Over medium heat: bring the milk to a near-boil, stirring the entire time. Remove from heat and add the juice of the remaining 2 lemons, and then the alcohol mixture. Gently stir for one minute — the milk will curdle and the solids will coagulate. Let the mixture cool and rest for 15 minutes.

6. Strain the punch a little at a time through a chinois double-lined with cheesecloth into a clean container. Be sure not to disturb the curds at the bottom of cheesecloth. Refrigerate overnight to to give the remaining milk solids time to settle. Strain again through cheesecloth, or ladle the clarified punch into a container, taking care not to disturb the solids at the bottom. Store clarified punch in glass bottle(s) in the fridge.

In a mixing glass, add:

• 1.5 oz amontillado or oloroso sherry

• 1.5 oz sweet vermouth

Add ice and gently stir until chilled. Add 6-8 drops Crude "Bitterless Marriage", "Sycophant", “Apothecary 18” Lemon, “X”, or "Lindsay" bitters to top. Garnish with orange or lemon peel. 

In a shaker, add:

• 2 oz bourbon

• .75 oz Allspice/Pimento Dram

• .5 oz fresh lime juice

• .25 oz simple syrup

Add ice and shake. Strain into chilled cocktail or rocks glass Add 4-6 drops Crude "Attawanhood", “X”, or Tropi-500 Series bitters to top.

In a collins glass with ice, add:

• 2 oz blended scotch
• .5 oz fresh lime juice
• 5-6 oz ginger beer or ale

Gently stir to incorporate. Add 4 drops Crude "Attawanhood" bitters and 6 drops Crude "Pooter" bitters to top.

In a mixing glass, add

• 1.5 oz gin

• 1.5 oz sweet vermouth

• 1 barspoon Fernet Branca

• 6-8 drops Crude Orange-Fig bitters

Add ice and stir. Strain into chilled cocktail glass. Add 5-6 drops “X”, Crude Spruce & Birch or "Pooter" bitters to top

In a shaker, add:

3 oz London dry gin

1 oz vodka

.5 oz ounce Lillet

Add ice and shake. Strain into chilled cocktail glass. Express lemon peel over top of glass and add 6 drops Crude "Rizzo", "Bitterless Marriage", “Apothecary 18” Lemon, “X" Shiitake bitters to top.

In a mixing glass, add:

• 1 oz gin

• .5 oz Campari

• .5 oz orange curacao

• .5 oz dry vermouth

Add ice and stir. Strain into chilled coupe or rocks glass. Add 8 drops Crude “X” Shiitake, Sweet and Thai Basil, Spruce and Birch, or Lemon-Thyme-Celery bitters.

In a shaker, add:

• 1.5 oz gin

• .5 oz Creme de Violette

• .25 oz maraschino liqueur

• .75 oz fresh lemon juice

Add ice and shake. Strain into chilled cocktail glass. Add 8 drops Crude "Bitterless Marriage" or "Sycophant or “Apothecary 18” Lemon 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 mixing glass, add:

• 2.5 oz rye or bourbon
• 1 oz dry vermouth
• .25 oz Luxardo marachino liqueur
• 4-5 drops Crude "Attawanhood" bitters

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, add:

• 1.5 oz gin (or strong green tea for a mocktail)

• .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 rocks with ice, add:

- 1 oz Fair Game Flying Pepper vodka (or strong green tea for a mocktail)

- .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.