Posts tagged lindsay
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

 

Rosemary-Gfruit-Peppercrn, Hibiscus-Lavender-Oak, Apothecary/Seasonal, Cherry-Clove-Cinnamon, Coffee-Cocoa, Orange-Fig, Spruce-Birch, Lindsay, cardamom-raisin, shiitake-sesame-banana, xCrude Bitters and Sodasrizzo, rosemary grapefruit peppercorn, sycophant, orange fig, bitterless marriage, hibiscus lavender oak, big bear, coffee cocoa, cherry walnut, lindsay, pecan magnolia habanero, attawanhood, vanilla clove cinnamon, spruce birch, spruce, birch, pear hazelnut, pear, hazelnut, tea, shrub, tea shrub, black tea, basil, sweet basil, thai basil, apothecary
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. 

Lindsay, Orange-Fig, Cherry-Clove-Cinnamon, Apothecary/Seasonal, Spruce-Birch, shiitake-sesame-banana, xCrude Bitters and Sodasrye, rye whiskey, whiskey, cynar, sycophant, orange fig, lindsay, pecan magnolia habanero, attawanhood, vanilla clove cinnamon, spruce birch, spruce, birch, pear hazelnut, pear, hazelnut
Darquirita

In a shaker, add:

- 1.5 oz reposado tequila

- 1 oz Cynar

- .5 oz lime juice

- .5 oz maple syrup

Add ice and shake lightly. Strain into coupe or martini glass. Add one dropper Crude “Lindsay”, Tiki Series, "Pooter", or "Attawanhood" bitters to top.

Lindsay, Cherry-Clove-Cinnamon, Smoke-Salt, TikiCrude Bitters and Sodastequila, reposado tequila, reposado, cynar, lindsay, pecan magnolia habanero, tiki two two, tiki, roasted pineapple vanilla, pineapple vanilla, pooter, smoke salt, attawanhood, vanilla clove cinnamon
Gin or Dark and Tonic

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. 

Apothecary/Seasonal, Hibiscus-Lavender-Oak, Rosemary-Gfruit-Peppercrn, Smoke-Salt, Lindsay, shiitake-sesame-banana, xCrude Bitters and Sodasgin, bourbon, rum, dark rum, spiced rum, amber rum, tonicola, tonic, rizzo, rosemary grapefruit peppercorn, bitterless marriage, hibiscus lavender oak, sycophant, orange fig, lindsay, pecan magnolia habanero, basil, sweet basil, thai basil
Mama's Grandaddy


- 1 ½ ounce un-aged whiskey

- ½ ounce bourbon

- ½ ounce honey syrup

- 1 dropper Crude Big Bear, Lindsay or Sweet and Thai Basil bitters

In a rocks glass with ice, combine all ingredients except bitters and stir well. Top with bitters. Garnish with boozy cherry and a lime wedge.

Apothecary/Seasonal, Coffee-Cocoa, LindsayCrude Bitters and Sodasmoonshine, unaged whiskey, whiskey, bourbon, big bear, coffee cocoa, lindsay, pecan magnolia habanero, cherry walnut, basil, sweet basil, thai basil
Nor'Easter

Nor’Easter
- 1 ½ ounces whiskey or bourbon (use strong black tea or earl grey for a mocktail)

- ½ ounce fresh lime juice

- ½ ounce maple syrup

- ginger beer

- 1 dropper Crude "Big Bear", "Lindsay", Pear and Hazelnut or "Pooter" bitters

Combine all ingredients except bitters in a shaker with ice. Shake and serve over ice in a rocks glass. Top with ginger beer and bitters.

Apothecary/Seasonal, Coffee-Cocoa, Lindsay, Smoke-Salt, MocktailCrude Bitters and Sodasbourbon, whiskey, big bear, coffee cocoa, lindsay, pecan magnolia habanero, pooter, smoke salt, pear hazelnut, pear, hazelnut, mocktail
Fogcutter

- 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.

Apothecary/Seasonal, Lindsay, Orange-Fig, Rosemary-Gfruit-PeppercrnCrude Bitters and Sodasrum, amber rum, gin, orange, lemon, orgeat, rizzo, rosemary grapefruit peppercorn, sycophant, orange fig, lindsay, pecan magnolia habanero, pear hazelnut, pear, hazelnut