inspirations

pear caipirinha by Andrew Bohrer

• 1 oz pür•likör williams, pear liqueur
• ½ oz Cachaca
• ½ lime
• crushed ice

The pür•likör williams, pear liqueur version of Brazil’s national drink. Perfect for summer sipping, and with the addition of a pinch of cinnamon, it tastes like autumn in a glass.

In a mixing glass, muddle lime with Cachaca then add pür•likör williams, pear liqueur and crushed ice. Shake and pour all contents into a rocks glass. Add a pinch of cinnamon for a slightly spicier note.

alpina by Pete Gowdy

• 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.

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pür bliss by Pipi Ray Diamond

• 1 oz pür•likör spice, blood orange liqueur
• 1 oz light rum
• 1 oz orange juice
• 1 oz pineapple juice
• ½ oz simple syrup

Pour all ingredients into a mixing glass, add ice, and shake with a Boston Shaker or stir with a spoon to get it cold. Strain into a rocks glass filled with ice. Garnish with a slice of orange. Extra credit if you use blood orange for the juice and garnish.

Note: Make your own simple syrup by dissolving granulated sugar into water using a 1:1 ratio.

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framboise sour by Andrew Bohrer

• 1oz pür•geist framboise
• 1 oz simple syrup
• ½ oz lemon juice
• 1 egg white
• 2 dashes of absinthe

pür•geist framboise whipped up into a sour with fresh squeezed lemon, simple syrup and the froth of an egg white, then spiked with a dash of absinthe and bitters. Like a raspberry lemon drop with a whisper of licorice.

In a mixing glass, combine pür•geist framboise, simple syrup, lemon, egg white and absinthe. Shake all ingredients vigorously without ice for a few seconds. Then open the cocktail shaker, add ice and shake vigorously again. Strain the ingredients into a cocktail glass and drop a dash of bitters on top. If absinthe is not available, substitute ¼ oz of Pernod, but then use only ½ oz of simple syrup.

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sloe collins by Andrew Bohrer

• 1 ¼ oz pür•geist sloe
• 1 oz cassis
• ½ oz fresh squeezed lemon juice

A base of pür•geist sloe with a dash of lemon and cassis and topped with soda. The sloe collins is the deeper, richer and lightly herbal cousin of tom collins and john collins.

Build over ice in a highball glass: pür•geist sloe, cassis, lemon juice, top with soda. Garnish with a cherry and a lemon wedge or black currants when available.

stonewall cocktail by Andrew Bohrer

• 1 ½ oz pür•geist bierbrand
• ½ oz pür•likör blossom, elderflower liqueur
• dash of Angostura Bitters

A pür•geist bierbrand Manhattan stirred with pür•likör blossom, elderflower liqueur to replace vermouth and a dash of Angostura Bitters brightened with orange zest and served up. The strongest cocktail softened with the freshest flowers.

In a mixing glass pour pür•geist bierbrand, pür•likör blossom, elderflower liqueur and 1 dash of Angostura Bitters, stir and strain into a cocktail glass. Use orange zest and peel to flavor the cocktail and as a garnish on the rim of the glass.