In a shaker, add:

• 1 oz gin

• .5 oz Campari or Aperol

• .5 oz Crude Grapefruit-Jalapeño shrub

• 1 oz dry vermouth

Add ice and shake. Strain into rocks glass over ice. Optional: Add 4-6 drops Crude "Rizzo", “No No”, or “Tropi-500”, “Apothecary 18” Lemon bitters to top.

*** USE NONALCOHOLIC SPIRITS TO MAKE A MOCKTAIL VERSION ***

In a shaker, add

• 2 oz white rum (or strong green tea for a mocktail)

• .75 oz fresh lime juice

• .5 oz fresh grapefruit juice

• .25 oz maraschino liqueur (exclude for a mocktail)

• .25 oz simple syrup

Add ice and shake. Strain into chilled coupe or cocktail glass. Add 8-10 drops Crude "Rizzo", "Attawanhood", Tiki Series, or "Sycophant" bitters

In a shaker, add

• 2 oz white rum (or strong green tea for a mocktail)

• .75 oz fresh lime juice

• .5 rich simple syrup (2:1 ratio)

Add ice and shake. Strain into chilled coupe or cocktail glass. Add 8-10 drops Crude "Rizzo", Tiki Series, "Attawanhood" or "Sycophant" or either “X” bitters

In a shaker, add

• 1.5 oz bourbon (use strong black tea or earl great tea for a mocktail)

• 1 oz fresh grapefruit juice

• .5 oz honey syrup

Add ice and shake.  Strain into chilled martini or coupe glass. Add 8-10 drops Crude "Rizzo" or "Sycophant" bitters to top.   

In a shaker, add:

• 1.5 oz gin (or strong green tea for a mocktail)

• .5 oz fresh lemon juice

• .5 oz passion fruit syrup

• .25 oz orgeat

• .25 oz falernum

Add ice and shake vigorously, strain into highball glass over crushed ice. Add half dropper Crude Tropi-500, “Apothecary 18” Lemon, "Lindsay", or "Sycophant" bitters to top.

 In a rocks with ice, add:

- 1 oz Fair Game Flying Pepper vodka (or strong green tea for a mocktail)

- .75 oz Crude Cucumber shrub

- top with seltzer

Stir gently to incorporate. Optional: Add 4-6 drops Crude “Rizzo”, "Pooter" or Sweet and Thai Basil bitters to top

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.

- 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 blanco tequila (or strong green tea for a mocktail)
- ½ ounce grapefruit juice  
- juice of half a lime
- ginger beer
- 1 dropper Crude "Rizzo", “Sycophant”, Pear and Hazelnut, Spruce and Birch or Rhubarb bitters
In a collins glass with ice: add tequila, grapefruit juice, lime juice and salt. Stir and top with ginger beer, add bitters to finish.