purgeist sloe bottle

spice

blood orange liqueur

Be the first to try it: pür•spirits is launching pür•likör spice, blood orange liqueur. Aromatic blood oranges, hints of apricots spiced with cinnamon and cloves – perfect for chasing away any winter chills.

The creation of superior liqueurs is a form of art. Handcrafted in our artisanal distillery, the intensely flavorful pür•likör spice, blood orange liqueur, balances the sweetness of the blood orange with the spice of cinnamon and cloves. It is a pleasure to sip and serves as a distinctive accent in cocktails where its intensity stands up well to other spirits and flavors.

Mix as a punch for your parties:

sunny and 75 by Deric Brown, Fairmont San Francisco

  • 1 ½ oz St. George Botanivore Gin
  • 1 oz pür•likör spice, blood orange liqueur
  • 1 oz fresh lemon juice
  • ½ oz simple syrup

Shake, and strain into a large champagne coupe. Top with sparkling wine and garnish with orange peel.

persian punch

  • 1 ½ oz Square One Vodka
  • ½ oz pür•likör spice, blood orange liqueur
  • ¾ oz pomegranate juice
  • ¼ oz lemon
  • ¼ oz agave syrup (or to taste)

Combine all ingredients in a mixing cup with ice, shake and strain into a martini glass.

fireball xl5 by Brother Cleve, Boston

  • 1 ½ oz rhum agricole (100 proof)
  • ¾ oz pür•likör spice, blood orange liqueur
  • ¾ oz Campari
  • 1 dash Bittermens Squirrel Nut bitters
  • 1 dash Bittermens Xocalatl Molé bitters

Stir with ice and strain into a cocktail glass. Garnish with the oil from a fat orange twist (discard).

blood orange sour by Kim Rosselle, Flora, Oakland

  • 1 ½ oz pisco
  • 1 oz pür•likör spice, blood orange liqueur
  • ¾ oz lemon juice
  • ½ oz honey
  • ½ oz egg whites
  • orange twist garnish

Shake all ingredients vigorously without ice for a few seconds. Then open the cocktail shaker, add ice and shake vigorously again. Double strain the ingredients into a coupe and garnish with the orange twist.

rum refresher by Carol Anne Lee, Ray’s Boathouse, Seattle

  • 1 ¼ oz Mount Gay Rum
  • ½ oz pür•likör spice, blood orange liqueur
  • ½ oz Cointreau
  • ½ oz Dish D’Lish lemon lime

Shake well, strain into a sugar rimmed martini glass and garnish with a lemon twist.

east india

  • 2 oz Square One Vodka
  • ½ oz black tea simple syrup
  • ¼ oz pür•likör spice, blood orange liqueur
  • 1 dash of chocolate mole bitters

Black tea simple syrup: steep two bags of black tea in one cup of very hot water for 3 minutes; stir in one cup of sugar until dissolved.

Shake over ice and strain into a martini glass. Garnish with an edible flower.

winter punch by Courtney Randall

  • 1 bottle bold red wine
  • 6 oz pür•likör spice, blood orange liqueur
  • 6 star anise
  • 3 cracked cardamom pods
  • 3 pieces of orange zest
  • 1 teaspoon of crushed peppercorns
  • 6 tsp honey

Simmer – do not bring to a boil – red wine with spices , add and dissolve honey, strain into cups and top each drink with 1 oz pür•likör spice, blood orange liqueur.

fall snap

  • 1 ½ oz Square One Botanical
  • ½ oz Four Roses Bourbon
  • ¼ oz pür•likör spice, blood orange liqueur
  • ¼ oz agave nectar

Combine all ingredients in a mixing cup filled with ice. Stir for 45 seconds and strain into a cocktail glass.

lady jezabel by Summer Bell, San Francisco

  • 1 ½ oz Pisco de Oro
  • ½ oz pür•likör spice, blood orange liqueur
  • ½ oz Cent'Anni Lemon Spice syrup
  • a dropper full of Bittermans Boston Bittahs
  • ½ oz SHF raspberry gum
  • sparkling wine
  • one raspberry

Lightly muddle the raspberry and shake ingredients in a mixing tin with ice. Pour in a Collins glass filled with fresh ice. Top with 2 oz of sparkling wine and garnish with cracked lemon infused pepper and another fresh raspberry.

autumn spice

  • 1 ½ oz Square One Vodka
  • ½ oz pür•likör spice, blood orange liqueur
  • orange wedge
  • Bundaberg ginger beer

Build over ice in a rocks glass. Squeeze orange wedge and toss into drink. Top with ginger beer.

a perfect pür•negroni by Paul Birman, PlumpJack Wines, San Francisco

  • 1 oz pür•likör spice, blood orange liqueur
  • 1 oz gin
  • ½ oz sweet vermouth
  • ½ oz dry vermouth

Stir with ice and strain into a chilled old fashioned glass 3/4 filled with ice cubes. Add a splash of soda water if desired. Garnish with orange peel.

roman holiday by Andrew Bohrer

  • 750ml pür•likör spice, blood orange liqueur
  • 750ml Earl Grey tea
  • 750ml orange juice
  • 750ml blood orange juice
  • 750ml Cabernet Sauvignon
  • 750ml Tuaca

Chill all ingredients over night, mix in a punch bowl with large pieces of ice and garnish with orange wheels and sage leaves.

glühwein

  • ½ cup of bold red wine (zinfandel or syrah)
  • 1 oz pür•likör spice, blood orange liqueur
  • 1 star anise
  • 1 tsp honey

Simmer – do not bring to a boil – red wine with star anise, add honey, pour in a cup and top with pür•likör spice, blood orange liqueur. Serve as a punch on chilly evenings: use one bottle of red wine and multiply other ingredients by 6.

capri fizz

  • 1 ½ oz Square One Basil
  • ¾ oz pür•likör spice, blood orange liqueur
  • ½ fresh orange juice – preferably blood orange
  • ½ oz lemon juice
  • ½ agave syrup

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

modern negroni by Pete Gowdy, Bottle Cap, San Francisco

  • 1 ½ oz Plymouth Gin
  • 1 oz pür•likör spice, blood orange liqueur
  • 1 oz Dolin sweet vermouth

Stir, serve up and garnish with flamed orange zest.