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 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.
Elevation Trilogy
In a champagne or wine glass, add:
- 4 oz Foggy Ridge First Fruit sparkling cider
- 1 oz Byrrh
Stir to incorporate. Add 6 drops Crude “Sycophant”, Pear and Hazelnut, Rhubarb or "Attawanhood" bitters.
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 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.
• 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.
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 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 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.
- 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.
- 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.
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.