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 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 mixing glass, add:
- 2.5 oz rye whiskey
- .5 oz bourbon
- 1 oz sweet vermouth
- Optional: Add .25 oz Crude Barrel-Aged Black Tea shrub
Add ice and stir for 20 seconds. Strain into martini glass. Add 6-8 drops Crude “Big Bear”, half a dropper of Crude “Bitterless Marriage” or "Sycophant" or “X” Cardamom-Raisin. Also try one dropper Cherry and Walnut bitters or Sweet and Thai Basil bitters to top.
In a shaker with ice, add:
- 1 oz amber rum
- 1 oz dark rum
- .75 oz fresh lime juice
- .5 oz orgeat
- .5 oz orange curacao
Shake well and strain into a hurricane glass over crushed ice. Add 6 drop Crude "Bitterless Marriage", "Sycophant", “X” Cardamom-Raisin, or Tiki Series bitters. Garnish with maraschino cherry.
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.
In a mug, add:
- 1 tbsp honey
- juice of one lemon wedge
- 1 oz irish whiskey or blended scotch
- 5 oz hot water
Stir until honey is dissolved. Add 6 drops Crude “Bitterless Marriage” or "Sycophant", or “X” Cardamom-Raisin bitters and 2 drops Crude "Pooter".
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.
• 1 ounce Scotch (blended)
- 1 ounce orange juice
- ½ ounce Cherry Heering, or grenadine
- ½ ounce Cocchi Americano (or sweet vermouth)
- 1 dropper Crude Bitterless Marriage or Pooter or Cardamom-Raisin bitters
Combine all ingredients except bitters in a shaker with ice. Shake and serve over ice in a rocks glass. Top with bitters and garnish with a boozy cherry.
- 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.
- 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 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.
In a rocks glass, add
- 2oz rye whiskey or bourbon (use strong black tea or earl grey tea for mocktail)
- 1 tsp simple syrup
- 1 dropper bitters. Each flavor will change aroma and character slightly.
Add one large ice cube and stir to incorporate.