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 ***
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 shaker, add:
2 oz gin
.5 oz maraschino liqueur
.25 oz grapefruit juice
Add ice and shake. Strain into chilled coupe or champagne glass. Add 8 drops Crude "Bitterless Marriage", "Rizzo", or “X” shiitake bitters to top.
In a shaker, add
Add ice and shake. Strain into chilled coupe or cocktail glass. Add 8-10 drops dropper Crude "Lindsay" or "Rizzo" bitters
In a shaker, add
2 oz white rum (or strong green tea for a mocktail)
.75 oz fresh lime juice
.5 oz fresh grapefruit juice
.25 oz maraschino liqueur (exclude for a mocktail)
.25 oz simple syrup
Add ice and shake. Strain into chilled coupe or cocktail glass. Add 8-10 drops Crude "Rizzo", "Attawanhood", Tiki Series, or "Sycophant" bitters
In a shaker, add
2 oz white rum (or strong green tea for a mocktail)
.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 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
1.5 oz bourbon (use strong black tea or earl great tea for a mocktail)
1 oz fresh grapefruit juice
.5 oz honey syrup
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 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 (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 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.
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 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.
- 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.)
• 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.