framboise

raspberry truffle

• 1oz pür•geist framboise
• 1oz Dolin Vermouth Blanc - chilled
• slice of a black truffle

Stir in a chilled coupe and garnish with a slice of black truffle.

himbeer geist by Courtney Randall

• 1 ½ oz pür•geist framboise
• 5 raspberries
• ½ oz agave syrup
• club soda
• raspberries as garnish

In a rocks glass, muddle the raspberries and the agave syrup. Add pür•geist framboise and fill with ice cubes. Top with club soda and garnish with additional raspberries.

black raspberry by Courtney Randall

• 1 ½ oz pür•geist framboise
• ½ oz Averna
• 1 dash absinthe
• 1/8 oz lemon juice
• 1 pinch salt
• 1/8 oz simple syrup
• fresh raspberries

Muddle 5 raspberries with the syrup in a mixing glass. Add other ingredients and ice. Shake briskly, about 5 seconds, and double strain over fresh ice in a double old-fashioned glass. Garnish with raspberries.

tonicum

• 1 ½ oz pür•geist framboise
• ½ tsp fresh lime juice premium tonic water

Pour tonic water in a Collins glass, add lime juice, and top with pür•geist framboise.

il lampone by Courtney Randall

• 1 ½ oz pür•geist framboise
• ½ oz white rum
• ¾ oz Amaro Ciociaro
• 1 dash absinthe
• 1 bar spoon lemon juice
• 1 dash orange bitters
• 5 raspberries
• ¼ oz simple syrup

Muddle raspberries with the syrup in a mixing glass. Add other ingredients and ice. Shake thoroughly and double strain into a chilled cocktail glass. Garnish with an orange twist.

gypsy by Meryll Cawn

• 1 oz pür•geist framboise
• 1 oz rum
• ½ oz dry vermouth
• ¼ oz Cointreau
• ¼ oz simple syrup
• ½ oz fresh lemon juice

Shake over ice, strain into Martini glass.

pür-razz sparkler by Lisa Dupar, Pomegranate Bistro, Redmond, WA

• ¾ oz pür•geist framboise
• ¼ oz Chambord
• 4 oz sparkling wine

Pour sparkling wine into a champagne flute, add Chambord and top with pür•geist framboise. Float a fresh raspberry as garnish.

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.

west indies whip #2 by Erik Carlson, Moshi Moshi, Seattle

• 1 ½ oz la favorite rhum agricole
• ½ oz pür•geist framboise
• ½ oz lemon juice
• ½ oz orgeat
• 2 raspberries
• shiso leaf
• fresh ginger
• 1 dash bitters
• 1 dash Jamaican bitters
• ¾ oz egg white
• club soda

Muddle a thumbnail size piece of fresh ginger in a mixing glass. Add remaining ingredients except club soda, dry shake very well to whip the whites. Add ice and shake again. Double strain into chilled 8 oz sour glass and top with soda. Garnish with mint leaf and enjoy without delay.

hot Heidi by Jon Bishop, The Living Room, Seattle

• 1 ½ oz light rum
• ½ oz pür•geist framboise
• ½ oz Maraschino
• ¼ oz lime juice
• 1 dash Tabasco

Shake and strain over fresh ice. Lime garnish.

pür royal by Erik Chapman, Sun Liquor, Seattle

• 5 oz Champagne
• dash real grenadine
• 2 oz pür•geist framboise
• juice ½ lemon

With Co2 make foam from lemon juice, pür•geist framboise, and grenadine (this is enough for four cocktails). Pour Champagne into chilled coupe, top with foam.

belle fleur by Bridge, Café Flora, Seattle

• ½ oz gin
• soda water/sparkling water
• ¾ oz house made tonic
• ½ oz pür•geist framboise

Mix gin, soda water and house made tonic, top off with pür•geist framboise.

golden gardens by Miles Thomas, Scrappy's bitters

• 1 oz pür•geist framboise
• ½ oz dry vermouth
• 1 oz rum
• ¼ oz Demerera syrup (or simple syrup)
• ¼ oz Cointreau
• ½ oz fresh lemon juice

Shake over ice, strain into Champagne saucer or Martini glass. Finish with

• a dash of Scrappy's Grapefruit Bitters

miss lizz

• 3-4 oz Moscato di Asti
• 1 oz pür•geist framboise
• dash of crème de violette
• 3 frozen raspberries

Place raspberries in a champagne flute, add champagne, top with pür•geist framboise and a dash of crème de violette.

framboise caipirinha

• ¾ oz pür•geist framboise
• ¾ oz raspberry liqueur
• ½ teaspoon cane sugar
• ½ lime fresh raspberries

Place lime and sugar into mixing glass, muddle, add pür•geist framboise, raspberry liqueur and crushed ice. Shake and pour all contents into a rocks glass. Garnish with fresh raspberries.