blossom

megève by Brother Cleve, Boston

• 2 oz Ransom Old Tom gin
• 1 oz pür•likör blossom, elderflower liqueur
• ½ oz Amontillado sherry
• 2 dashes grapefruit bitters

Stir with ice and strain into a cocktail glass. Garnish with lemon oil from a twist.

powell st. punch by Pete Gowdy, adapted from Bourbon and Branch

• 1 ½ oz gin or vodka
• ½ oz pür•likör blossom, elderflower liqueur
• ¾ oz fresh lime juice
• 2 dashes orange bitters

In a cocktail shaker, muddle 2 slices of cucumber, add ingredients and shake with ice, strain into a champagne coupe and top with dry champagne.

ocean's 13 by Victoria D'Amato-Moran, Cent'Anni Cocktails  

• 1 oz pür•likör williams, pear liqueur
• ½ oz gin
• ¾ oz fresh lemon sour
• 3 dashes celery bitters
• 3 oz fresh cucumber juice
• ¼ oz pür•likör blossom, elderflower liqueur

Line the inside of a Collins glass with paper-thin cucumber wheels and fill ¾ of glass with crushed ice. Shake all ingredients, except elderflower liqueur over ice and strain over crushed ice filled Collins glass. Drizzle with pür•likör blossom, elderflower liqueur and garnish with fresh mint and a dusting of powdered sugar.

spring side show by Summer Jane Bell, New Easy, Oakland

• 1 ½ oz gin
• ½ oz pür•likör blossom, elderflower liqueur
• ½ oz pink peppercorn syrup
• ½ oz lemon juice

Flambé and muddle fresh grapefruit. Shake all ingredients in a cocktail shaker and double strain into a chilled coupe. Garnish with grapefruit peel.

apothecary by Lucia Gonzales

• 1 oz pür•likör blossom, elderflower liqueur
• ½ oz St. George Dry Rye Gin
• ½ oz Sherry
• ¼ oz fresh squeezed ruby grape fruit juice
• fresh fennel, sliced

Muddle fennel in a mixing glass. Add all ingredients and stir over ice. Strain into an old fashioned glass. Garnish with fennel leaves.

fairytale by Summer-Jane Bell, The New Easy, Oakland

• 1 ½ oz quinoa vodka
• ½ oz pür•likör blossom, elderflower liqueur
• 1 oz fresh squeezed Meyer lemon juice

Shake over ice and double strain into a cocktail glass.

coit tower by Pipi Ray Diamond

• 1 ½ oz pisco
• ½ oz pür•likör blossom, elderflower liqueur
• ¼ oz fresh lime juice
• 4 oz ginger ale
• fresh bay leaf  

Add all ingredients to a Collins glass filled with ice and top with ginger ale. Stir with a spoon. Fold the fresh bay leaf in half lengthwise to release its aroma and stick it pointing up between an ice cube and the side of the glass.

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.