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 oz white rum

• .5 oz rye whiskey

• .5 oz brandy

• .5 grenadine

• .5 oz fresh lemon juice

Add ice and shake. Strain into rocks glass with ice. Add 6-8 drops "Attawanhood", "Sycophant", Tropi-500, or “Apothecary 18” Lemon or “X” Cardamom-Raisin bitters

In a mixing glass, add:

• 1.5 oz gin

• .75 oz Green Chartreuse

• 1 oz sweet vermouth

Add ice and stir. Strain into chilled martini glass. Add 8-10 drops Crude Spruce and Birch, "Rizzo", "Bitterless Marriage" , ”Apothecary 18” Lemon, or "Sycophant" bitters to top. 

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:

• 2 oz gin
• .5 oz dry vermouth
• .5 oz sweet vermouth
• 1 oz pineapple juice 

Add ice and shake. Strain into rocks glass with ice. Add 4-6 drops Crude "Rizzo" and Tiki Series bitters.

In a mixing glass, add:

• 2.5 oz rye or bourbon
• 1 oz dry vermouth
• .25 oz Luxardo marachino liqueur
• 4-5 drops Crude "Attawanhood" bitters

Add ice and stir for 15 seconds. Strain into chilled cocktail glass. Add half dropper Crude "Sycophant" bitters to top. Garnish with a orange peel. 

In a shaker with ice, add

• 1 oz white rum

• 1 oz amber rum

• 1 oz dark rum

• .75 oz fresh lime juice

• .75 oz fresh grapefruit juice

• 1 oz honey syrup

Shake well and strain into collins glass over crushed ice or ice cone. Add 6-8 drops Crude Tiki Series, "Sycophant", "Rizzo", or "Bitterless Marriage" or "Attawanhood" or “X” Cardamom-Raisin bitters to top

In a shaker, add:

• 1 oz dark rum

• .75 oz rhum agricole or amber rum

• 1 oz pineapple juice

• .5 oz fresh lime juice

• .5 oz fresh orange juice

• .25 oz simple syrup

Add ice and shake well. Strain into collins glass over ice. Add 4-6 drops Crude "Big Bear" or Tiki Series or “X’ Cardamom-Raisin bitters to top.

In a shaker with ice, add

• 1.5 oz Coconut rum (not Malibu)
• .5 oz amber rum
• 1 oz fresh lime juice
• .75 oz ginger liqueur
• 1 oz banana syrup
• barspoon of falernum

Shake vigorously and pour contents into highball glass. Top with half dropper Crude Tiki Series, "Sycophant", "Big Bear" bitters

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 glass with ice, add:

• 1 oz aged or dark rum, whiskey, or brandy

• .75 oz Crude Apple-Spice shrub or Grapefruit-Jalapeño shrub

• Top with seltzer and stir gently to incorporate. Add 6-8 drops Crude Rhubarb, "Sycophant", Cherry-Walnut or "Attawanhood" bitters to top.

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 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

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 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 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.

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.