h3VKy7Kc9nnaF6w3ThxxilOShKWcZwLaxTaANpMruxI

Traveling Botanist

Creator: Summer Jane Bell, The New Easy & pur spirits, Oakland, CA
    1 oz pür•likör blossom, elderflower liqueur
    1 oz Italia, Albilla or Acholado pisco
    1 oz fresh lime juice


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

Lima Vya Berlin

Creator: Meryll Cawn, ORO Pisco/ClearGrape, San Francisco, CA
    1 1/2oz ORO Quebranta
    1/2oz pür Blood Orange Spice
    1/2oz 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.

Conference Call

Creator: Meryll Cawn, ORO Pisco/ClearGrape & LUPEC SF, San Francisco, CA
    1 1/2 oz Albilla or Acholado
    1/2 oz pur*likor poire williams
    1/3 oz fresh lime juice
    1/4 oz cactus fruit shrub
    1/4 oz Hum liqueur
    Dry Cucumber soda

Place pisco, liqueurs, lime juice and shrub in a shaker with ice.  Shake vigorously and strain into a collins glass, add ice and top with soda.  Garnish with a lime zest.

Tallulah Bankhead (#2)

Creator: Meryll Cawn, ORO Pisco/ClearGrape & LUPEC SF, San Francisco, CA
    3/4 oz Templeton Rye or other quality rye whiskey
    3/4 oz ORO Quebranta or Negra Criolla infused with Numi Rooibos Chai
    3/4 oz Carpano Antica or other quality sweet vermouth
    1/3 oz pur Blood Orange Spice
    1/2 barspoon Combier Aveze

Combine all ingredients in a pint glass.  Add ice and then stir.  Strain into a rocks glass and add 2 kold draft cubes.  Garnish with an orange peel.

Chai Infusion: Place 8 oz of Negra Criolla or Quebranta in a glass or glass jar and add one tea bag.  Leave the bag in for 7 minutes.  Remove the tea bag (do not squeeze) and cover or seal the pisco.

Marigold

Creator: Alex Skeels, Hudson, Oakland
    1 1/2 oz Acholado
    3/4 oz pur-likor orange spice
    3/4 oz dry vermouth
    1/2oz Calvados
    bar spoon maraschino
    2 dashes peychaud bitters

Put all ingredients in a pint glass, add ice, and stir, strain into a chilled martini glass. Garnish with an edible flower.

Boom Boom Across the Border

Creator: Meryll Cawn, ClearGrape/ORO Pisco, San Francisco CA
    1 1/4 oz ORO Albilla
    1/2 oz blanco tequila
    1/4 oz Cocchi Americano
    1/4 oz pur*likor pear william
    1/2 oz lime juice
    1/4 oz simple syrup (optional)

Add all ingredients together in a shaker with ice.  Shake vigorously and then strain into a martini or margarita glass. Garnish with a pear slice.

(If you use a highland tequila you will be ok without the simple syrup but if you use a lowland, you will definitely need it)

Hotel Adlon

Creator: Meryll Cawn & Kiki Braverman, ORO Pisco/pur*spirits, San Francisco, CA
    1 1/2 oz ORO Acholado
    1/2 oz pur*likor blossom, elderflower
    1/4oz dry vermouth

Put all ingredients in a shaker with ice.  Shake and then strain into a chilled martini glass.  Garnish with a green grape.

(If you make this drink with another brand of elderflower, you will either have to use less elderflower or add a little lemon to off-set the sweetness.  It tastes best with the pur*spirits bottling.)