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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: Bartender
The Flying Walnut
1.5 oz Il Mallo Nocino
.5 oz rye whiskey
.75 oz lemon
.5 oz orgeat
Shake in tin with ice, strain into coupe, garnish with lemon swath.
(Recipe provided by Eric Wiseman from Il Torchio, Chicago. Inspired by the Trinidad Sour.)
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
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)
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)
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)