purgeist sloe bottle

spice

blood orange liqueur

LIQUEUR OF THE YEAR 2014

Drink Me Gold Medal
pürlikör spice, blood orange liqueur voted LIQUEUR OF THE YEAR 2014 by Drink ME Magazine.

Layer upon layer of fascinating sweetness

Aromatic blood oranges, hints of apricots spiced with cinnamon and cloves. The creation of superior liqueurs is a form of art that has been perfected with pürlikör spice. Handcrafted in our artisanal distillery, this intensely flavorful spiced blood orange liqueur balances the sweetness of the blood orange with the spice of cinnamon and cloves. It is a pleasure to sip over ice and serves as a distinctive accent in cocktails where its intensity stands up well to other spirits and flavors.

  • During the colder season, it provides depth and warmth in cocktails with a brown spirits base (bourbon, rye, whisky). Try in an Old Fashioned, a Manhattan, or a Hot Toddy.
  • In the summer months, it adds variety and spices up Margaritas, Daiquiris, Pisco Sours, Caipirinhas, French 75s, Negronis and Cosmos.
  • For the Tiki bartender’s palette, this spiced blood orange liqueur is a great bonus for fun takes on a Mai-Tai or any drink that uses triple sec or spices.
  • In holiday punches, experiment with red wine, bourbon, honey and pürlikör spice.'

Mix as a punch for your parties:

southern belle by Summer-Jane Bell

  • 1 oz pürlikör spice, blood orange liqueur
  • 1 oz bourbon
  • 1 oz orange juice

Shake ingredients and strain into a rocks glass filled with fresh ice. Garnish with an orange wheel inside the glass.

taracco sunrise by Maria Hunt ‘The Bubbly Girl’

  • 2 oz pürlikör spice, blood orange liqueur
  • ½ oz Luxardo Amaretto
  • 1 oz lemon juice
  • 1 egg white
  • 2 dashes orange bitters
  • 2 dashes peach bitters
  • 2 oz prosecco
  • blood orange slice, for garnish

Add blood orange liqueur, amaretto, lemon juice, egg white and bitters to a cocktail shaker filled with ice. Shake until well-chilled and your hands are very cold. Pour the prosecco into your cocktail coupe. Then double strain the contents of the shaker into the coupe. Garnish with the blood orange slice.

spice old fashioned by Brian Felley, Big, San Francisco

  • 2 oz rye
  • ½ oz pürlikör spice, blood orange liqueur
  • ½ oz cardamaro
  • 1 dash angostura
  • 1 dash orange bitters

Stir over ice until chilled. Strain and serve in rocks glass over ice and garnish with a blood orange twist.

beat poet by Summer-Jane Bell

  • 2 oz rye
  • 1 oz pürlikör spice, blood orange liqueur
  • ¼ oz Fernet or other amaro
  • 1 dash angostura bitters

Stir ingredients with ice and strain into a chilled cocktail glass. Garnish with a brandied cherry.

manhattan

  • 2 oz bourbon
  • ½ oz pürlikör spice, blood orange liqueur
  • 1 dash bitters
  • 1 maraschino cherry

Place ice in a mixing glass. Pour in vermouth, then whiskey, and stir. Strain into a cocktail glass. Add a dash of bitters if desired, and garnish with a cherry.

christmas sparkler

  • 1 oz pürlikör spice, blood orange liqueur
  • 1 oz port wine
  • prosecco or dry sparkling wine
  • maraschino cherry

Place cherry in a champagne flute. Add lemon juice, port and spice liqueur. Top with prosecco.

frau holle by Suzanne Long

  • 1 ½ oz of Old Overholt Rye
  • ½ oz of pürlikör spice, blood orange liqueur
  • splash of soda water
  • 1 quarter orange wheel
  • 1 marasca cherry

Muddle 1/4 of an orange wheel and one marasca cherry in an old fashioned glass. Add rye, pürlikör spice and cubed ice and stir well. Top with a splash of soda and garnish with a flamed orange peel and a marasca cherry.

lima vya berlin by Meryll Cawn

  • 1 ½ oz Oro pisco
  • ½ oz pürlikör spice, blood orange liqueur
  • ½ oz Vya Sweet Vermouth
  • Miracle Mile Castilian bitters

Put all ingredients except bitters in a shaker with ice. Shake & strain into a chilled martini glass. Add bitters & serve.

plum crazy by Josh Trabulsi, Burritt Room, San Francisco

  • 1 ½ oz tequila
  • ½ oz pürlikör spice, blood orange liqueur
  • ¼ oz fresh squeezed lime juice

Muddle 1 plum and 1 slice jalapeño in a cocktail shaker. Add all ingredients. Shake over ice and double strain into cocktail glass. Garnish with fresh grated cinnamon, a plum wheel, and lime zest.

lola montez

  • 1 oz pürlikör spice, blood orange liqueur
  • ¼ oz fresh squeezed lemon juice
  • 2 dashes grapefruit bitters
  • sparkling wine

Pour lemon juice and grapefruit bitters in a champagne flute, fill with sparkling wine and top with the spice liqueur.

trifecta by Pete Gowdy, Bottle Cap, San Francisco

  • 1 ½ oz bourbon
  • ¾ oz sweet vermouth
  • ½ oz pürlikör spice, blood orange liqueur

Stir over ice and strain into a cocktail glass.

gun club, Vinum, Seattle

  • 1 ½ oz Poacher gin
  • ¾ oz pürlikör spice, blood orange liqueur
  • ¼ oz lemon juice
  • 2 dashes Scrappy's Aromatic bitters

Shake over ice and strain into a cocktail glass.

guilty conscious by Victoria George, AQ, San Francisco

  • ¾ oz Square One Basil
  • ¾ oz dry vermouth
  • ½ oz pürlikör spice, blood orange liqueur
  • ¾ oz lemon juice
  • ¼ oz simple syrup
  • 8 drops balsamico

Shake over ice, strain into ice filled Collins glass and garnish with fresh ground black pepper.

voodoo jean connor by Marguerite Regan, New Easy, Oakland

  • 1 ¾ oz blended scotch whiskey
  • ½ oz pürlikör spice, blood orange liqueur
  • ½ oz ramos pinto ruby port
  • 2 dashes Angostura orange
  • 1 dash St. George absinthe
  • ¾ oz monte negro amaro
  • half bar spoon maraschino

Stir thoroughly and serve in a rocks glass filled with ice.

tiki buck wild by Summer-Jane Bell

  • 1 ½ oz aged rum
  • ½ oz pürlikör spice, blood orange liqueur
  • ¾ oz lime juice

Shake ingredients with ice and pour into a Collins glass over crushed ice. Top with ginger beer. Garnish the drink with 4 liberal dashes of Angostura bitters and fresh mint pierced through a lime wheel.

spice market margarita by Summer-Jane Bell

  • 1 ½ oz reposado tequila
  • ¾ oz pürlikör spice, blood orange liqueur
  • 1 oz lime juice

Rim glass with a spice mix consisting of black volcanic salt, cinnamon, and sugar. Shake ingredients with a small pinch of spice mix and pour over fresh ice in the rimmed glass. Top with sparkling soda and garnish with lemon peel.

in a sling a Marguerite Regan and Summer-Jane Bell collaborative

  • 1 oz pürlikör spice, blood orange liqueur
  • 1 ½ oz Irish whiskey
  • 3 dashes angostura bitters

Stir ingredients gently with ice in an old fashioned glass. Garnish with freshly grated nutmeg.

the other man, Stark’s, Santa Rosa

  • 1 ½ oz bourbon
  • ½ oz pürlikör spice, blood orange liqueur
  • ½ oz rosemary-brown sugar simple syrup
  • ½ oz lemon juice
  • 1 oz cranberry juice
  • 3-4 slices chilies
  • sprig of rosemary

Add ice, pürlikör spice, rosemary-brown sugar simple syrup, bourbon, lemon juice and cranberry juice into cocktail shaker and shake briskly. Pour over rocks & chilies into a Collins glass. Garnish with a sprig of rosemary.

captain’s quarters by Tiffany Doesken, Moshi Moshi, San Francisco

  • 1 ½ oz Yamazaki 12
  • ¾ oz walnut liqueur
  • ¼ oz pürlikör spice, blood orange liqueur
  • 1 dash orange bitters

Serve neat. Garnish: Stick a clove in orange peel, fold over and put a simple pick in it – make sure clove faces up.

catalina cocktail by Erik Carlson, Bastille, Seattle

  • 2 oz rye whiskey
  • ¾ oz pürlikör 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 pürlikör 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 pürlikör 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 pürlikör 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 pürlikör 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, Albany

  • 1 oz pürlikör spice, blood orange liqueur
  • 1 oz pisco
  • ¾ oz fresh squeezed lime
  • ½ oz simple syrup
  • 3 dashes Angostura bitters
  • dry sparkling wine

Shake over ice and strain 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 pürlikör 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 pürlikör 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 pürlikör 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 pürlikör 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 pürlikör 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 pürlikör 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.

fall snap

  • 1 ½ oz Square One Botanical
  • ½ oz Four Roses Bourbon
  • ¼ oz pürlikör 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-Jane Bell, San Francisco

  • 1 ½ oz Pisco de Oro
  • ½ oz pürlikör 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 pürlikör 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 pürnegroni by Paul Birman, PlumpJack Wines, San Francisco

  • 1 oz pürlikör 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.

capri fizz

  • 1 ½ oz Square One Basil
  • ¾ oz pürlikör 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 pürlikör spice, blood orange liqueur
  • 1 oz Dolin sweet vermouth

Stir, serve up and garnish with flamed orange zest.