spice

catalina cocktail by Erik Carlson, Bastille, Seattle

• 2 oz rye whiskey
• ¾ oz pür•likör spice, blood orange liqueur
• 2 dashes angostura bitters

Pour ingredients over 1 supersized ice cube (or several large cubes) in a double old-fashioned glass and stir 35 times. Garnish with a large orange peel.

badger by Travis Holmes, The Plate Shop, Sausalito

• 1 ½ oz bourbon
• ½ oz pür•likör spice, blood orange liqueur
• ½ oz apple jack
• ½ oz lemon juice
• 1 egg white

Mix all ingredients in a cocktail shaker, dry shake vigorously, add ice and shake again.

gypsy rose lee by Summer Jane Bell, New Easy, Oakland

• 2 oz Taylor Fladgate 10yr. Reserve Port
• ½ oz Black Bull Scotch
• ½ oz apricot liqueur
• ¼ oz pür•likör spice, blood orange liqueur
• 1 dash chocolate bitters

Stir over ice and strain into a coupe.

cockpit by Jen Ackrill, Rye, San Francisco

• 1 ½ oz Laird's Apple Brandy
• ¾ oz pür•likör spice, blood orange liqueur
• ½ oz Cynar

Shake over ice and serve in a cocktail glass garnished with a flamed orange.

persephones trick by Summer-Jane Bell, The New Easy, Oakland

• 1 ½ oz Stoli white pomegranik
• ½ oz pür•likör spice, blood orange liqueur
• ½ oz punt e mes
• 1 oz fresh squeezed Meyer lemon juice
• 5 brandied cherries
• 3 dashes Angostura bitters

Flambé cherries with Angostura mist. Shake all ingredients in a cocktail shaker and double strain into a cocktail glass. Garnish with a Meyer lemon twist.

pisco sparkler by Jessica Maria, Hotsy Totsy Club, Albany

• 2 oz Macchu Pisco
• 1 oz pür•likör spice, blood orange liqueur
• ¾ oz fresh squeezed lime
• ½ oz simple syrup
• 3 dashes Angostura bitters
• sparkling wine

Shake and strain over ice into a champagne flute, top with dry sparkling wine and garnish with orange zest.

winter sideshow by Summer-Jane Bell, The New Easy, Oakland

• 2 oz Beefeater gin
• ½ oz pür•likör spice, blood orange liqueur
• ½ oz fresh squeezed lemon juice
• Angostura-flambéed kumquats

Flambé and muddle kumquats. Shake all ingredients in a cocktail shaker and double strain into a cocktail glass. Garnish with kumquat slices.

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.