enjoy pürlikör williams pear liqueur

  • the traditional way – savored at room temperature
  • top sparkling wine with 2 oz liqueur
  • in fine cuisine - especially desserts

pear caipirinha by Andrew Bohrer

  • 1 oz pürlikör williams, pear liqueur
  • ½ oz cachaca
  • ½ lime
  • crushed ice

The pürlikör williams, pear liqueur version of Brazil’s national drink. Perfect for summer sipping, and with the addition of a pinch of cinnamon, it tastes like autumn in a glass.

In a mixing glass, muddle lime with Cachaca then add pürlikör williams, pear liqueur and crushed ice. Shake and pour all contents into a rocks glass. Add a pinch of cinnamon for a slightly spicier note.

enjoy pür•likör blossom elderflower liqueur

alpina by Pete Gowdy

  • ½ oz pürlikör 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.

enjoy pür•liqueur spice blood orange liqueur

pür bliss by Pipi Ray Diamond

  • 1 oz pürlikör spice, blood orange liqueur
  • 1 oz light rum
  • 1 oz orange juice
  • 1 oz pineapple juice
  • ½ oz simple syrup

Pour all ingredients into a mixing glass, add ice, and shake with a Boston Shaker or stir with a spoon to get it cold. Strain into a rocks glass filled with ice. Garnish with a slice of orange. Extra credit if you use blood orange for the juice and garnish.

Note: Make your own simple syrup by dissolving granulated sugar into water using a 1:1 ratio.

enjoy pür•geist framboise

  • serve neat as a digestive after a meal (room temperature)
  • top sparkling wine with 1-2 oz pürgeist framboise

framboise sour by Andrew Bohrer

  • 1oz pürgeist framboise
  • 1 oz simple syrup
  • ½ oz lemon juice
  • 1 egg white
  • 2 dashes of absinthe

pürgeist 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 pürgeist 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.

enjoy pür•geist sloe

  • serve as a fine digestive after a meal
  • its tart and slightly bitter notes lend complexity and distinction to sophisticated cocktails.

sloe collins by Andrew Bohrer

  • 1 ¼ oz p&ürgeist sloe
  • 1 oz cassis
  • ½ oz fresh squeezed lemon juice

A base of pürgeist sloe with a dash of lemon and cassis and topped with soda. The sloe collins is the deeper, richer and lightly herbal cousin of tom collins and john collins.

Build over ice in a highball glass: pürgeist sloe, cassis, lemon juice, top with soda. Garnish with a cherry and a lemon wedge or black currants when available.

enjoy pür•geist bierbrand

  • at room temperature like fine whiskey
  • in cocktails: Rob Roy, Old Fashioned, Manhattan
  • perfect companion for chocolate deserts

stonewall cocktail by Andrew Bohrer

  • 1 ½ oz pürgeist bierbrand
  • ½ oz pürlikör blossom, elderflower liqueur
  • dash of Angostura Bitters

A pürgeist bierbrand Manhattan stirred with pürlikör blossom, elderflower liqueur to replace vermouth and a dash of Angostura Bitters brightened with orange zest and served up. The strongest cocktail softened with the freshest flowers.

In a mixing glass pour pürgeist bierbrand, pürlikör blossom, elderflower liqueur and 1 dash of Angostura Bitters, stir and strain into a cocktail glass. Use orange zest and peel to flavor the cocktail and as a garnish on the rim of the glass.

Please let us know your favorite ways to enjoy pürspirits. If we are keen on your creation, we will credit you and share it on our site.