* 1.0 ounce gin
* 0.5 ounce Campari
* 0.5 ounce Cynar
* 1.0 ounce sweet vermouth
* 6-8 drops Crude Cardamom and Caramelized Raisin bitters, or half-dropper Crude Shiitake-Sesame-Banana bitters
Add all ingredients except bitters to a mixing glass. Add ice and stir. Strain into a rocks glass with a large cube. Top with bitters.
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.
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
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 ounce rye whiskey
- ¾ ounce Campari or Cappalletti
- 1 ounce Cardamaro (or sweet vermouth)
• 1 dropper Crude "Big Bear", "Bitterless Marriage", Pear and Hazelnut, “ Apothecary 18”, Cherry-Clove-Cinnamon, "Pooter", Sweet and Thai Basil, or either “X” series bitters
In a mixing glass with ice stir rye, Campari and Cardamaro and pour into coupe or martini glass. Top with bitters.