contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.​

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. 

Cocktails

Filtering by Category: Simple syrup

Moroccan Mint

Michele Boscia

Moroccan Mint

.5 oz Seimilametriquadri Lu Sule
.5 oz Seimilametriquadri Lu Mare
.5 oz Bordiga Centum Herbis
.5 oz Sirene Americano Bianco
.5 oz demerara syrup
.25 oz lemon
1 oz black tea concentrate*

Muddle above with fresh mint, shake, strain with fine mesh strainer, serve on the rocks in a highball. Garnish with a lemon wheel and fresh mint sprig.

*Black Tea Concentrate (malty, mild unscented, eg. Assam)
.5 teaspoons loose leaf Assam tea leaves steeped for 8 minutes in 5 oz boiling water. Strain and allow to cool

Source Comment
categories Bordiga, Bordiga Centum Herbis, Lemon, Sirene, Sirene Americano Bianco, Simple syrup, Seimilametriquadri, Tea, Highball

Where’s My Smoking Jacket

Michele Boscia

Where’s My Smoking Jacket 

2 oz Cognac
1 oz Fred Jerbis Cherry Cask Vermut 16 
1 bar spoon Cinnamon Stick Simple Syrup*

Stir over ice, strain into coupe. No Garnish.

*make a regular simple syrup, 1c/1c, and let six 2in cinnamon sticks infuse in it. Keep the sticks in there to intensify the flavor as it cools.

Recipe courtesy Lauren Reuthinger (@laurenreuthinger)

Source Comment
categories Brandy, Fred Jerbis, Fred Jerbis Vermut 25, Simple syrup

Savoy's Downfall

Michele Boscia

fullsizeoutput_36b9.jpeg

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)

Source Comment
categories David Kinsey, Bar Kindred, Amaro, Amaro Cocktails, Bartender, Bordiga Chiot Amaro, Lemon, Simple syrup, Mint, Tiki, Zombie glass, Blended

Palatine Gate

Michele Boscia

fullsizeoutput_36b7.jpeg

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)

Source Comment
categories David Kinsey, Bar Kindred, Amaro, Amaro Cocktails, Bartender, Bordiga Chiot Amaro, Lemon, Simple syrup, Bordiga, Bordiga Occitan Gin, Strawberry, Sage, Gin