blossom

cactus blossom by Summer-Jane Bell

• 1 oz pür•likör blossom, elderflower liqueur
• 1 oz mezcal
• 1 oz lime

Shake ingredients and double strain into a cocktail glass. Garnish with a lime wheel or edible flower.

elderflower highball by Summer-Jane Bell

• 1 ½ oz pür•likör blossom, elderflower liqueur
• 1 oz smoky scotch
• ¾ oz lemon juice

Shake and strain into a highball glass filled with ice. Top with sparkling soda and garnish with lemon peel.

desert rose by Kim Roselle

• 1 ½ oz reposado tequila
• ¾ oz pür•likör blossom, elderflower liqueur
• 1-2 dashes rhubarb bitters

Stir and serve on the rocks garnished with a lemon peel.

seduction by Priscilla Young

• 1 oz pür•likör blossom, elderflower liqueur
• 1 oz Carpano Antica Vermouth
• 1 oz Sour Mash Bourbon
• 2 dashes of Hell Fire Bitters

Stir, strain, garnish with cara cara orange slice. Serve in a absinthe style glass or a port glass.

summer sparkler

• ¾ oz pür•likör blossom, elderflower liqueur
• ¼ oz gin
• fresh squeezed grapefruit juice
• prosecco

Shake gin and elderflower liqueur over ice, and strain in a champagne flute. Top first with a splash of grapefruit juice and then with prosecco.

in september

• 1 oz gin
• ¾ oz pür•likör blossom, elderflower liqueur
• 1 ripe plum

Muddle ice and a sliced plum. Add more ice and top with gin and elderflower liqueur. Stir and garnish with a plum wedge.

mule gone wild by Davin Affrunti, Prospect, San Francisco

• 1 ½ oz High West Silver Oat whiskey
• ¾ oz pür•likör blossom, elderflower liqueur
• ½ oz fresh squeezed Meyer lemon juice
• 3 dashes rhubarb bitters
• Bundaberg ginger beer

Shake and strain first 4 ingredients into an old fashioned glass with ice. Top with ginger beer. Garnish with a Meyer lemon wheel.

seacliff blues by Davin Affrunti, Prospect, San Francisco

• 1 ½ oz Siete Leguas Blanco tequila
• ¾ oz pür•likör blossom, elderflower liqueur
• ½ oz fresh lime juice
• 1 oz fresh grapefruit juice

Shake and strain into a salt-rimmed coupe, add a few ice cubes. Garnish with a lime wheel.

earth angel by Davin Affrunti, Prospect, San Francisco

• 1 ½ oz Anchor Junipero gin
• ¾ oz pür•likör blossom, elderflower liqueur
• ¾ oz fresh lemon juice
• ½ oz honey syrup
• Club soda

Shake first 4 ingredients, strain into collins glass with ice. Fill with club soda. Garnish with a cherry and lemon slice.

the shortest day by Suzanne Long

• 1 oz pür•likör blossom, elderflower liqueur 
• 10 pomegrante seeds
• 4 oz brut cava

Lightly muddle pomegranate seeds to release juice. Then shake with elderflower liqueur. Slowly strain into a champagne flute mostly filled with cava or dry sparkling wine. Garnish with a twist of lemon and pomegranate seeds.

garden spritzer by Summer-Jane Bell

• 1 ½ oz Square One Cucumber
• 1 oz pür•likör blossom, elderflower liqueur 
• ¾ oz fresh squeezed lime juice
• ½ oz simple syrup
• pinch of salt

Build ingredients over ice in a Collins glass. Top with soda water. Garnish with cucumber slices.

travelling botanist by Summer-Jane Bell

• 1 oz pür•likör blossom, elderflower liqueur 
• 1 oz pisco
• 1 oz lime

Stir in a Collins glass with ice. Top with ginger beer. Garnish with a lime wheel and edible flowers.

hugo

• 1 ½ oz pür•likör blossom, elderflower liqueur
• sparkling wine
• fresh lime
• fresh mint

Place a few fresh mint leaves in a white wine glass and crush gently. Add elderflower liqueur and top with sparkling wine. Squeeze ¼ lime and add juice and squeezed lime into the glass.

heavenly hummingbird by Suzanne Long

• 1 oz pür•likör blossom, elderflower liqueur
• 3 champagne grapes
• 4 oz brut cava

Muddle and shake the champagne grapes with the liqueur. Double strain into a champagne flute and top with cava. Garnish with a small bunch of champagne grapes.

summer punch

• 1 cup pür•likör blossom, elderflower liqueur
• 1 cup thinly sliced strawberries, chopped apricots and peaches
• chilled champagne

Combine the fruit and the liqueur in a pitcher. Just before serving, add one bottle of chilled champagne. Serve in champagne flutes.

blossom spritz by Summer Jane Bell, The New Easy, Oakland

• 1 oz pür•likör blossom, elderflower liqueur
• 2 oz dry rose wine
• 1 oz lime juice

Shake ingredients and pour over fresh ice in a pretty stemmed glass. Top with soda water and garnish with edible flower petals.

voyager, Vinum, Seattle

• 1 ½ oz clipper ship
• ¾ oz pür•likör blossom, elderflower liqueur
• ½ oz lime
• 1 dash Pacifique Absinthe

Shake with ice and strain onto a cocktail glass.

the dada-lixir

• 2 oz Square One Cucumber Vodka
• ½ oz pür•likör blossom, elderflower liqueur
• ¼ oz agave syrup
• ½ oz lemon juice

Ad all ingredients into a cocktail shaker filled with ice. Shake and strain into a cocktail glass. Garnish with a thin slice of cucumber.

the pencil sharpener by Marguerite Regan, Hudson, Oakland

• 1 oz Oro pisco albilla
• ½ oz pür•likör blossom, elderflower liqueur
• 1 oz fresh squeezed orange juice
• ½ oz fresh squeezed lemon juice
• 2 dahes epozete tincture
• 1 egg white
• 3 blackberries

Dry shake all ingredients. Add simple syrup to taste. Fine strain into a coupe and garnish with blackberries.

petal pusher spritz by Summer Jane Bell

• 1 oz pür•likör blossom, elderflower liqueur
• 2 oz dry rosé wine (or pink port wine)
• 1 oz Cocchi Americano
• 1 oz lime juice

Shake ingredients and pour over fresh ice in a pretty stemmed glass. Top with soda water and garnish with edible flower petals.

curbside cider by Andrew Bohrer

• 1 ½ oz rye whiskey
• ¾ oz  pür•likör blossom, elderflower liqueur
• ¼ oz Fernet-Branca
• 4 oz hot apple cider

Stir whiskey, elderflower liqueur and Fernet in a rocks glass and top with hot apple cider.

rebel diva by Summer Jane Bell

• 1 oz tequila
• 1 ½ oz dry Riesling
• ¼ oz pür•likör blossom, elderflower liqueur
• 1 oz grapefruit juice
• ½ oz lemon juice
• ½ oz pink peppercorn syrup

Serve in a Sangria glass. Garnish with grapefruit peel and thin lemon wheels. Pink peppercorn syrup provides the glittery pink specs.

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.