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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.
Filtering by Category: Amaro Cocktails
Puritan
1.5 oz Bordiga Occitan Gin
.5 oz Bordiga Bianco Vermouth
.5 oz Bernard Barathier with honey
3 dash Orange Bitters
Chill glassware in the freezer before beginning to assemble the cocktail. In a beaker or large mixing vessel, combine all ingredients. Add several large cubes, lumps of ice, or cracked ice, and stir to desired dilution and coldness (approximately 10-15 seconds) and strain into a pre-chilled 5oz cocktail glass
Recipe courtesy Craig Lane, The Morris
Lakeside Belladonna
1.25 oz Sirene Canto Amaro
.75 oz Alpe Lys
.5 oz Bordiga Vermouth Rosso
.25 oz Bresca Dorada Arangiu
Barspoon Bernard Genzianella
Pinch salt
2 squints orange bitters
Stir over ice, strain into rocks glass on king cube
Recipe courtesy Kat Bushnell, Dalva
Amaro Gimlet
1.75 oz Bordiga Gin
1 oz Bernard Barathier (no caramel version)
.5 oz lime juice
dash orange bitters
garnish with a lime leaf or zest
Build in shaker tin with ice, shake, strain into up glass
Shake in tin until very cold, strain into coupe
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)
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.
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.
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)
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