purgeist sloe bottle

sloe

berry flavored vodka

pür•geist sloe is natural and hand-crafted in the spirit of an ancient distilling tradition. Unlike many other "flavored" vodkas, pür•geist sloe contains no juices, syrups, sugar additives, artificial flavoring materials, nor anything of the sort. It acquires its essence simply from fresh, wild sloe berries.

From this hand-picked fruit, pür•geist sloe is produced according to a time-honored recipe that results in a complex and noble flavor.

pür•geist sloe captures the spirit of sloe berries like no other beverage.

Inspirations:

geisterbahn by Daniel Hyatt, Alembic, San Francisco

  • 1 ½ oz pür•geist sloe
  • ½ oz strong Darjeeling (black tea)
  • ½ apple schnapps (Schoenauer Apfel Schnapps)
  • ½ oz honey
  • Feverfew tonic water
  • 2 slices cucumber
  • fresh mint

Shake over ice, strain into a Collins glass filled with ice cubes and 2 slices of cucumber. Top with tonic water. Garnish with fresh mint.

la vie en rose

  • 1 ½ oz pür•geist sloe
  • 2-3 tablespoons rose syrup
  • frozen rose petal

Stir over ice and strain into a coup and garnish with the rose petal.

summer in sylt by Courtney Randall

  • 1 ½ oz pür•geist sloe
  • ½ oz Hendricks gin or Beefeater 24
  • ¼ oz Dolin Blanc
  • dash of rose flower water

Combine ingredients in an ice-filled mixing glass. Stir and strain into a chilled cocktail glass. Garnish with a lemon twist.

port of call by Meryll Cawn 

  • 1¼ oz pür•geist sloe
  • 1 oz  Merlet mure liqueur (blackberry)
  • ½ oz fresh squeezed lemon juice

Shake all ingredients with ice, strain into coup or martini glass and top with soda.

violetta by Courtney Randall

  • 2 oz pür•geist sloe
  • ½ oz Dolin dry vermouth
  • 1/8 oz crème de violette
  • 2 dashes absinthe

Combine ingredients in an ice-filled mixing glass. Stir and strain into a chilled cocktail glass. Garnish with a lemon twist.

sur flicka mai tai by Eric Ström, Sur Flicka

  • 2 oz pineapple juice
  • 1 oz fresh lime juice
  • ½ oz pür•likör blossom, elderflower liqueur
  • ¾ oz pür•geist sloe
  • ¼ oz akvavit
  • ½ oz passion fruit syrup
  • ¼ oz simple syrup
  • ¼ oz orgeat syrup

Combine in a cocktail shaker. Shake to mix well, and serve over crushed ice.

the indian cocktail by Erik Chapman, Sun Liquor, Seattle

  • 2 oz pür•geist sloe
  • 1 ¼ oz Italian Vermouth
  • 1 ¼ oz French Vermouth
  • 2 dashes Regan's orange bitters

Stir with ice and serve into cocktail glass, garnish with an orange twist.

nach italien by Mike McSorley, Naga, Bellevue WA

  • 1 oz Beefeater Gin
  • 1 oz pür•geist sloe
  • ½ oz Aperol
  • ¼ oz sugar cane syrup (preferably from Martinique cane sugar juice)
  • 3 dashes lavender bitters

Combine all ingredients in a mixing glass with ice and stir. Strain into a frozen coupe glass. Garnish with flamed orange zest.

sloe gin fizz by Erik Chapman, Sun Liquor, Seattle

  • 1 oz pür•geist sloe
  • 1 ½ oz English gin (Plymouth)
  • juice ½ lemon
  • ¼ oz simple syrup
  • 1 egg white
  • Angostura bitters (in aerosol form)

Shake ingredients (except the bitters) over ice and strain into a chilled cocktail glass. With flame toast the top of cocktail with the aerosol bitters.

sloe motion by Miles Thomas, Tavern Law, Seattle

  • 1 oz pür•geist sloe
  • 1 oz Lillet Blanc
  • 1 oz Plymouth Gin
  • 1 dash Scrappy’s Orange Bitters

Stir over ice, strain into cocktail glass and finish with the bitters.

toskana by Meryll Cawn

  • 1oz Pisco Oro Italia
  • ½ oz pür•geist sloe
  • ½ oz Square One Basil
  • ½ oz Small Hands Food Gum
  • ½ oz egg white
  • ½ oz fresh lemon juice
  • 1 dash Peychaud’s bitters
  • 1 dash Angostura bitters

Dry shake vigorously, and then shake again over ice, double strain into a coupe.