* 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:
- 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 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 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.
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 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.
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 ½ ounces gin
- ½ ounce Cointreau or Grand Marnier
- ¾ ounce fresh lime juice
- 1 dropper Crude "Bitterless Marriage", "Rizzo", "Sycophant", Pear and Hazelnut or Rhubarb bitters
Combine all ingredients except bitters in a shaker with ice. Shake and serve over ice in a rocks glass. Top with bitters.
- 1 ½ ounce amber rum
- 1 ounce gin
- 2 ounces fresh orange juice
- 1 ounce fresh lemon juice
- ½ ounce orgeat syrup
- 1 dropper Crude "Rizzo", "Sycophant", Pear-Hazelnut or "Lindsay" bitters
Combine all ingredients in a shaker with ice. Shake and serve over ice in a collins glass. Garnish with a boozy cherry.
- 1.5 oz gin
- 1 oz tonic concentrate (Alley 26 or Jack Rudy)
- 1 dropper Crude "Rizzo", "Bitterless Marriage", “Apothecary 18”, Pear and Hazelnut, Spruce and Birch, Rhubarb or Sweet and Thai Basil or “X” Shiitake bitters
• .5 ounce Crude Grapefruit-Jalapeño, or Cucumber Shrub (optional)
In a rocks glass with ice, combine gin and tonic syrup. Top with seltzer. Add bitters to finish.