blossom

nob hill sour by Deric Brown, Fairmont, San Francisco

• 2 oz Macchu Pisco
• 1 oz lime juice
• ¾ oz pür•likör blossom, elderflower liqueur
• ¾ oz jalapeno simple syrup
• egg white
• bitters

Shake vigorously and strain into a coupe. Garnish with lime zest and bitters.

the charleston

• 1 ½ oz Square One Cucumber
• ½ oz pür•likör blossom, elderflower liqueur
• ½ oz lime
• ½ oz agave nectar
• champagne

Shake all ingredients except champagne with ice, strain into a cocktail glass. Top with champagne.

bavarian mule

• 1 ½ oz Square One Basil
• ½ oz pür•likör blossom, elderflower liqueur
• 1 squeeze of lime

Build over ice, top with Bundaberg ginger beer or with Fentimans tonic water for a more dry herbaceous result.

inkan gold by Jessica Maria Hotsy Totsy Club, Albany

• 1 ½ oz Macchu Pisco
• ¾ oz SHF grapefruit cordial
• ¼ oz pür•likör blossom, elderflower liqueur
• bar spoon SHF gum syrup
• ½ oz lemon
• 6 mint leaves
• 1 dash Angostura Bitters

Combine all ingredients and shake vigorously over ice. Double strain into cocktail glass, garnish with one spanked mint leaf.

euro cosmo

• 1 ½ oz Square One Botanical
• ½ oz pür•likör blossom, elderflower liqueur
• ¼ oz lime
• 1 oz - 1 ½ oz cranberry juice
• agave nectar to taste

Shake with ice, strain into a martini glass and garnish with a lime wedge.

oslo summer by Meryll Cawn

• 1 ½ oz Pisco Oro Acholado
• 1/3 oz pür•likör blossom, elderflower liqueur
• ¼ oz aquavit

Shake and serve in a Collins glass filled with fresh ice.

classic spritz

• 2 oz sparkling wine
• 2 oz soda water
• 1-2 oz pür•likör blossom, elderflower liqueur

Pour soda water and sparkling wine into a wine glass. Top with pür•likör blossom elderflower liqueur. This is to avoid that the liqueur settles at the bottom.

blossom sour by Lucia Creed Gonzales, Flora, Oakland

• 1 ½ oz Macchu Pisco
• ½ oz pür•likör blossom, elderflower liqueur
• ½ oz grapefruit juice
• ½ oz simple syrup
• ½ oz lime juice
• 1 dash Angostura bitters
• 1 dash Orange bitters

Shake, strain over fresh ice into a highball glass. Garnish with a mint leaf.

indian summer by Erik Adkins, The Slanted Door, San Francisco

• 1 ½ oz gin
• 1 oz pür•likör blossom, elderflower liqueur
• 1 ½ oz fresh organic grapefruit juice
• ½ oz fresh organic lemon juice

Light shake, strain over fresh ice into a highball glass and garnish with a grapefruit twist.

alpina by Pete Gowdy, Bottle Cap, San Francisco

• ½ oz pür•likör blossom, elderflower liqueur
• ¼ oz fresh squeezed lemon juice
• 2 dashes peach bitters
• sparkling wine

Pour lemon juice and peach bitters in a champagne flute, fill with sparkling wine and top with the elderflower liqueur.

cucumber collins

• 1 ½ oz Square One Cucumber
• ¾ oz pür•likör blossom, elderflower liqueur
• ¼ - ½ oz agave nectar
• ½ oz fresh lemon juice

Shake all ingredients with ice, strain into a Collins glass filled with ice and top with club soda.

la chula by Shane Sahr, Tini Bigs, Seattle

• 1 ½ oz tequila blanco
• 1 oz pür•likör blossom, elderflower liqueur
• 1 oz sweet and sour
• splash of lime juice
• 2 fresh macerated jalapenos slices
• fresh cilantro muddled

Shake, and then strain into a collins glass filled with fresh ice. Garnish with a lime and a cilantro sprig.

no. 5 by Evan Martin, Naga, Bellevue WA

• 1 ½ oz Zaya Rum
• ¾ oz pür•likör blossom, elderflower liqueur
• 1 oz grapefruit juice
• ½ oz lime juice
• 2 dashes peach bitters

Shake over ice and strain into chilled cocktail glass. Grapefruit twist for garnish.

flower child

• 1 ½ oz Square One Botanical
• ½ oz pür•likör blossom, elderflower liqueur
• ½ oz agave nectar
• 1 ½ oz grapefruit juice

Shake and strain into glass filled with fresh ice.

atlantic highball by Evan Martin, Naga, Bellevue WA

• 1 ½ oz Hendrick's Gin
• ½ oz pür•likör blossom, elderflower liqueur
• 1 oz Lillet
• ½ oz lemon juice
• 2 dashes Peychaud's Bitters
• 2 dashes Scrappy's Celery Bitters

Build over ice in a highball glass, top off with sparkling mineral water (Perrier), garnish with 2 whole stems of cilantro.

the curbsider, from El Gaucho, Bellevue, WA

• 1 oz premium rye whiskey
• ½ oz pür•likör blossom, elderflower liqueur
• 1-2 dashes of Fernet-Branca
• hot apple cider
• large cinnamon stick

Pour into Spanish coffee glass (alternatively a mug) - Top with hot apple cider - Garnish with a cinnamon stick.

pür palm beach by Erik Chapman, Sun Liquor Seattle

• 1 ½ oz gin
• ½ oz pür•likör blossom, elderflower liqueur
• ¼ oz Carpano Antica
• juice of ¼ ruby grapefruit
• 2 dashes Peychaud's bitters

Shake ingredients over ice and serve in a chilled cocktail glass.

midsummer punch

• 1 ½ oz Square One Basil
• ¾ oz pür•likör blossom, elderflower liqueur
• ½ oz pineapple juice
• ½ lime
• ¼ oz agave nectar

Shake over ice and strain into a cocktail glass.

homage to yamazaki by Erik Chapman, Sun Liquor Seattle

• 2 oz Suntory Yamazaki
• ¼ oz pür•likör blossom, elderflower liqueur
• ¼ oz Benedictine
• 3 dashes grapefruit bitters

Gently stir all ingredients with ice and strain into a chilled cocktail glass.

die blüte by Miles Thomas, Tavern Law, Seattle

• 1 ½ oz pür•likör blossom, elderflower liqueur
• 1 ½ oz Plymouth Gin
• 1 dash Scrappy’s Celery Bitters

In a cocktail shaker, stir pür•likör blossom elderflower liqueur and gin with ice. Pour 1 dash of Celery Bitters into a martini glass and top with elderflower and gin mix.

left bank from El Gaucho, Bellevue, WA

• 2 oz Boodle’s Gin
• 1 oz Sauvignon Blanc
• 1 oz pür•likör blossom, elderflower liqueur

Shake all ingredients with ice and strain into chilled coupe. Garnish with a lime zest twist.