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5218 Lawton Avenue
Oakland, CA 94114
510-654-9159
Oliver McCrum Wines has been importing small production Italian wine and distributing to fine retail and restaurant establishes throughout California since 1994. Over time, our portfolio of producers has steadily grown to over 45 producers from 15 different regions of Italy. We look for typical Italian wines with clarity and freshness, usually made from indigenous Italian grape varieties using clean, transparent winemaking techniques and no obvious use of oak.
Diplomat
1.5 oz Bordiga Dry Vermouth
.5 oz Fred Jerbis Vermut25
.25 oz Amara Rossa
2 dash Orange Bitters
Build in an Old Fashioned glass or bucket glass, add ice, stir briefly to chill. Garnish with a twist of lemon peel
Recipe courtesy Craig Lane of Bar Agricole, San Francisco (@baragricole)
Orange Martini
1.25 oz Bordiga Gin
1 oz Bordiga Extra Dry Vermouth
.5 oz FredJerbis Vermut25
.25 oz Amara Rossa
2 dash orange bitters
Combine all ingredients, add several large cubes and stir approximately 10-15 seconds, strain into a pre-chilled 5 oz cocktail glass.
Recipe courtesy Craig Lane of Bar Agricole, San Francisco (@baragricole)
Savoy’s Downfall
1.5 Bordiga Chiot Amaro
.5 Creme de Peche
.75 Lemon
.75 Simple syrup
Dash Absinthe
Handful of mint leaves
Add all ingredients to a shaker tin, muddle mint, add ice and shake. Fine strain into a Zombie glass over crushed ice.
TO TIKI-FY
Add all ingredients to blender, add 2 cups of crushed ice, blend until mint is incorporated and drink has a slushie consistency, pour into Zombie glass
Recipe courtesy David Kinsey of KINDRED, San Diego (@thebaldbarkeep, @barkindred)
Palatine Gate
1.5 oz Bordiga Occitan Gin
.5 oz Bordiga Chiot Amaro
.75 oz Lemon
.75 oz Simple syrup
4-5 Sage leaves
2-3 Strawberry slices
Add all ingredients to a shaker tin, muddle strawberries and sage, add ice and shake. Fine strain into a rocks glass over fresh ice. Garnish with fresh strawberry slice picked with a sage leaf.
Recipe courtesy David Kinsey of KINDRED, San Diego (@thebaldbarkeep, @barkindred)
Pirchiriano
2 oz Bordiga Occitan Gin
.75 oz Bordiga Chiot Amaro
.25 oz Bordiga Bianco Vermouth
1 Dash Bittermen's Boston Bittahs
2 cucumber slices
Add all ingredients to a mixing glass, bruise cucumbers. add ice and stir. Strain into a coupe glass, garnish with lemon twist.
Recipe courtesy David Kinsey of KINDRED, San Diego (@thebaldbarkeep, @barkindred)
First Supper
10 Fresh mint leaves, lightly crushed
Pinch Maldon salt
1.25oz Mezcal
.75oz Bordiga St. Hubertus Amaro Riserva
.25oz Songbird Coffee Liqueur
.25oz Orange Bitters
.25oz Bordiga Bianco Vermouth
.25oz Bordiga Extra Dry Vermouth
Combine ingredients in shaker tin, stir until cold, strain into a chilled martini coupe
Recipe courtesy Adam Ohler of The Downtown LA Proper Hotel (@greygraveyardkitten)
Medicina
1.25oz Bordiga St. Hubertus Amaro Riserva
.75oz Scotch Whisky
.75oz Bordiga Bianco Vermouth
.25oz Heirloom Alchermes
.25oz lemon juice
1 bar spoon 3:1 Maldon saline solution
Squeeze the oils of 1 lemon inside and around the rim of a coupe or wine glass, combine peels and other ingredients in shaker tin, stir until cold, double strain into a chilled martini coupe
Recipe courtesy Adam Ohler of The Downtown LA Proper Hotel (@greygraveyardkitten)
Dead Calm
.75oz Bordiga St. Hubertus Amaro Riserva
.75oz Alpe Genepy
.75oz Jamaican Rum
1.5 oz whole pressed pineapple juice
1 hard dash cardamom bitters
1/2 bar spoon 3:1 Maldon saline solution
Combine ingredients in shaker tin, whip shake for 20 seconds or until very cold, double strain into a rocks glass, top with crushed ice. Spritz with aged rum, top with big, sexy mint garnish
Recipe courtesy Adam Ohler of The Downtown LA Proper Hotel (@greygraveyardkitten)
Fernet Oregano Sour
.75 oz Fred Jerbis Fernet
.5 oz Bernard Barathier no caramel
.5 oz Dry Gin
.5 oz Bordiga Bianco Vermouth
.5 oz lemon
2 sprigs fresh oregano
build in tin with ice, hard shake, strain into a coupe, garnish with a pinch of fresh oregano
Laurel’s Return
1 oz Fred Jerbis Fernet
1 oz Dry Gin
1 oz Il Gusto Alloro
build in a mixing glass, stir over ice, strain into a rocks glass over large cube, garnish with lemon swath
One Last Thing Before We Go
1 oz Fred Jerbis Fernet
1 oz Il Mallo Nocino
stir in a mixing glass over ice
express oil from lemon swath inside of glass and wipe rim, discard swath, strain into a rocks glass over large cube
Benefort Collins
1 oz lemon juice
3 oz Amaro Alpe (Benefort)
build in glass over ice, add soda to taste, light stir, lemon peel
Daiquiri Amara
.75 oz lime
1.5 oz Rossa Amara Blood Orange Amaro
1.5 oz your favorite white or aged r(h)um
shake, strain, up dehydrated lime wheel
Lys Sour
1 oz lemon juice
3 oz Alpe Amaro Lys
soda to taste*
build in glass over ice, add soda to taste, light stir, lemon peel
*variation, equally as delicious - omit the soda, shake, pour over ice, lemon peel or wedge garnish
Bordiga Excelsior Milano-Torino
1.5 oz Bordiga Vermouth Riserva Excelsior
1.5 oz Liquore delle Sirene Bitter
build in glass over ice, down, 1/2 orange wheel*
*we recommend giving the orange wheel a squeeze on it’s way in
Cafe Americano
1.5 oz Bordiga Amaro Dilei
1.5 oz Bordiga Vermouth Rosso
1 oz coffee
soda to taste
build in glass over ice, stir, no garnish
Jean Harlow
2 oz Uruapan Charanda White Rum*
2 oz Bordiga Vermouth Rosso
stir, strain, up, lemon peel
*pick your favorite light rum for this recipe
Perfect Manhattan
2 dash Angostura Bitters
.5 oz Bordiga Vermouth Extra Dry
.5 oz Bordiga Vermouth Rosso
2 oz Rye*
stir, strain, up, cherry
*any good rye will work!
Boulevardier
1 oz Bordiga Vermouth Rosso
1 oz Bordiga Bitter Rosso
1 oz Spirit Works Straight Rye*
stir, strain, down, ice
*any good rye will play well in this recipe
Martinez Riff #3 Macchia Rosso
.25 oz Alloro Liqueur 1.5 oz Macchia Rosso 1.5 oz Occitan Gin
stir, strain, serve up, lemon peel garnish