* 1.5 ounce blanco tequila
* 1.0 ounce dry vermouth
* 0.25 ounce maraschino liqueur
* 0.25 ounce ginger liqueur
* seltzer
* lemon peel
* half dropper Crude Shiitake-Sesame-Banana bitters
In a collins glass with ice, add tequila, vermouth, and both liqueurs. Top with seltzer and stir. Add bitters and express lemon peel over cocktail and garnish.
In a shaker, add:
* 2.0 ounce rye whiskey
* 1.0 ounce dry vermouth
* 0.5 ounce sweet vermouth
* barspoon Yellow Chartreuse
* half dropper Crude Shiitake-Sesame-Banana bitters
Add all ingredients except bitters to a mixing glass. Add ice and stir. Strain into a chilled coupe glass. 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.
In a shaker with ice, add:
- 1 ½ oz Cardinal Barrel Rested gin
- ½ oz Crude Apple & Spice shrub
- 1/4 oz dry vermouth
- 1/4 oz cranberry juice
Shake for 15 seconds and strain into rocks glass with ice. Add 8 drop Crude “Lindsay” bitters.
- 1 ½ ounces rye or bourbon (Use 2 oz of strong black tea or earl grey for a mocktail)
- 1 ounce Dolin dry vermouth (exclude if a mocktail)
- ¾ ounce fresh lemon juice
- ¾ ounce grenadine
- 1 dropper Crude "Bitterless Marriage", "Sycophant", “Apothecary 18” or Sweet and Thai Basil bitters
Combine all ingredients except bitters in a shaker with ice. Shake and serve in a martini glass. Top with bitters.