* 1.5 ounce blanco tequila

* 1.0 ounce dry vermouth

* 0.25 ounce maraschino liqueur

* 0.25 ounce ginger liqueur

* seltzer

* lemon peel

* half dropper Crude Shiitake-Sesame-Banana bitters

In a collins glass with ice, add tequila, vermouth, and both liqueurs. Top with seltzer and stir. Add bitters and express lemon peel over cocktail and garnish.

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 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.

•  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 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.