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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.
Whirly Bird
.75 oz Redwood Empire Rye
.75 oz Lemon juice
.75 oz Bordiga Aperitivo
.5 oz Sirene Canto Amaro
.25 oz Amara Rossa
Shake in tin until very cold, strain into coupe
Recipe courtesy Lauren Reuthinger (@laurenreuthinger)
Cuneo Cobbler
2 oz vodka
.75 oz Bordiga Centum Herbis
1 oz lime
3 strawberries
Muddle strawberries in lime juice, add vodka and Centum Herbis, shake with ice, strain over fresh ice top and with splash of soda.
Recipe courtesy Holly Corr (@hollywcorr)
Settanta Cinque
.75 oz Bernard Abricot
.5 oz Bordiga Occitan Gin
.5 oz lemon
.25 oz Bernard Sërpoul
Germano Rosanna
Shake and strain into flute, top with Rosanna, garnish with lemon peel
Recipe courtesy Alex Durfee (@durfeestatus)
L’Ancora
1 oz vodka
.75 oz Il Gusto di Amalfi Limoncello
.75 oz lemon juice
1/3 oz Il Gusto di Amalfi Finochietto
Dash saline
Garnish fennel frond, preserved lemon peel slice. Expressed lemon oils
Recipe courtesy Leon Moore of Allora, Sacramento (@urbansomm)
Mi Scusi
2 oz Sirene Americano Rosso
.5 oz Bresca Dorada Arangiu
.5 oz grapefruit juice
Zanasi Lambrusco Sorbara
Shake and strain over rocks into a Collins glass. Top with Zanasi Lambrusco Sorbara, garnish with grapefruit wedge.
Recipe courtesy Lauren Reuthinger (@laurenreuthinger)
The Neon
1.5 oz Il Gusto di Amalfi Limoncello
1 oz Bernard Genzianella
.5 oz Bresca Dorada Arangiu
1 oz lemon juice
Shake and strain over rocks (or coconut water ice cubes) into a Collins glass. Top with prosecco or sparkling water
Recipe courtesy Lauren Reuthinger (@laurenreuthinger)
Piedmont on the Rocks
1.5 oz Bordiga Vermouth Bianco
1 oz Bernard Genzianella
Cincinnato Brut
Build over ice, top with Cincinnato Brut, garnish with lemon wedge.
Recipe courtesy Adam Davidow (@enframing)
Goin' to California
1 oz Bordiga Centum Herbis
.5 oz lemon
La Caudrina Asti Spumante ‘La Selvatica’
Shake Centum Herbis and lemon, pour over ice in glass of your choice. Top with Asti Spumante to taste.
Recipe courtesy David Curiel (@shakemupbilly)
Fizz Verde
1.5 oz Fred Jerbis Gin or Blanco Tequila
1 oz Bordiga Centum Herbis
1 oz celery Juice
.75 oz lemon Juice
pinch of salt
sparkling water
Shake and pour over ice into highball, top with sparkling water and a twist of lemon (and a celery stick if you're feeling it)
Recipe courtesy Abby Vorce (@bitterlibation)
Genepy Last Word
1 oz Alpe Genepy
1 oz Bordiga Occitan Gin
1 oz lime juice
1 oz Bordiga Maraschino
Shake and strain into coupe.
Stargazer
.75 oz Bordiga Maraschino
.5 oz grapefruit juice
.5 oz Bordiga gin
.5 oz Sirene Americano Rosso
Sorelle Bronca Prosecco Extra Dry
Build in cocktail tin and shake with ice, pour into highball, top with Sorelle Bronca Extra Dry Prosecco and few fresh ice cubes. Garnish with grapefruit wedge or twist.
Recipe courtesy Holly Corr (@hollywcorr)
Sparkling Alpine Martini
2 oz Bordiga Occitan Gin
1 oz Alpe Genepy
Barspoon maple syrup
pinch sea salt
Sorelle Bronca Prosecco Brut
Stir well, strain into coupe, top with 1 oz. Sorelle Bronca Brut, garnish with Meyer lemon twist
Recipe courtesy Jessica Garver (@themonkstable)
Limon Drop
1.5 oz St. George Spirits Vodka
.75 oz Bresca Dorada Limoncino
.5 oz lemon juice
Coat rim in sugar (optional). Shake and strain into coupe.
Sardinian Colada
2.5 oz Bresca Dorada Limoncino
1 oz pulp coconut water
1 oz Minneola juice
1/4 cup frozen pineapple chunks
1/4 in knob ginger, microplaned
Sorelle Bronca Prosecco
Blend until smooth & frothy, fine strain over coconut water ice cubes in old fashioned glass. Top with Prosecco, garnish with half lemon wheel
Recipe courtesy Lauren Reuthinger (@laurenreuthinger)
Arnold Palmer
4oz Unsweetned Black Iced Tea
2oz Bresca Limoncino
1oz Bourbon Whiskey
Stir over ice, top with Topo Chico (or another large bubble sparking water), garnish with a fat lemon wheel
Recipe courtesy Lauren Reuthinger (@laurenreuthinger)
Monte Carlo Amalfi Coast
2 oz rye whiskey
.5 oz Il Gusto di Amalfi Alloro
5 dash aromatic bitters
stir over ice, strain, serve up.
Martinez di Mare
1.5 oz Bordiga Gin
1.5 oz Macchia Vermouth Rosso
.25 oz Il Gusto di Amalfi Alloro
stir over ice, strain, serve up, garnish with lemon
Ti Punch
1.5 oz Rhum Agricole
.5 oz Bresca Dorada Limoncino
.25 oz Bernard Rabarbaro
Muddle a lime wheel in a rocks glass then squeeze the rest of the juice and leave it in the glass. Add rest of ingredients, add ice and stir.
Sardegnian Fizz
2 oz Bresca Dorada Mirto di Sardegna
3/4 oz lemon juice
3/4 oz honey and water solution (50/50)
sparkling water
Shake Mirto, lemon and honey / water. Strain into a highball over ice and top with sparkling water.
Raggazo della Isola
2 oz Macchia Bianco Vermouth
2 oz Amara Rossa
Lemon wedge
Build in glass, add ice and lemon wedge,
squeeze the juice from the lemon wedge
into the cocktail and swirl/stir until acid is
integrated. Strain into coupe, serve up. Leave the wedge in the cocktail.