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Sake Daiquiri

* 2.0 ounce Ginjo sake

* 0.5 ounce silver rum

* 0.5 ounce fresh lime juice

* 0.75 ounce simple syrup

* 6-8 drops Crude Cardamom and Caramelized Raisin bitters

Add all ingredients except bitters to a shaker. Add ice and shake. Strain into rocks glass over one large ice cube. Top with bitters.

Break The Fast Punch

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.

Planter's Punch

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.

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", “Apothecary 18”, Pear and Hazelnut, Cherry and Walnut, "Lindsay", "Attawanhood", Spruce and Birch, Sweet and Thai Basil, or either “X” bitters

 

Cynar Toronto

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.