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  • 23 Votes

    La Sandía Loca!

    By Sue Fields

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    “The Crazy Watermelon”
    1.5 oz Pearl Classic Vodka
    1.5 oz Watermelon Pucker
    .75 oz Triple Sec
    Slash of Cranberry Juice
    Lemon lime soda

    Sugar the rim of a pint glass. Fill with ice, add Pearl Vodka, Watermelon Pucker, & cranberry juice. Stir, top off ice, add lemon lime soda and garnish with a watermelon slice.

  • Votes

    Celetic Warrior

    By Don Tremblay

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    1.5 oz Pearl Vodka
    .5 oz. Triple Sec
    .5 oz. Chambord Liqueur
    Muddled Limes

    Muddle limes, add Pearl Vodka, triple sec and Chambord. Shake over ice and serve up in a martini glass. Garnish with a lemon twist.

  • 162 Votes

    Pearl Pop

    By Lisa martin

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    2 oz rhubarb infused Pearl Vodka
    1 teaspoon Loganberry Whidney Liqueur
    1 Pearl Popsicle
    1 Meyer lemon twist

    Infuse half bottle of a Pearl Vodka with 3 stalks of rhubarb for 5 days
    Once vodka complete, take out infused rhubarb. Take 1 1/2 cup infused rhubarb, 1 cup blackberries, 2 oz St. German and 1 1/2 cup aloe water blended and pour into Popsicle/ice cube tray, freeze.
    After your ice cubes have formed and frozen, chip down to perfect size for glass. Put popsicle into glass. In mixing pint pour your rhubarb Pearl Vodka and Loganberry liqueur, shake and strain over Popsicle. Make a lemon twist, put onto Popsicle and cheers! A cocktail with a Popsicle-summertime fun in a glass!

  • 63 Votes

    All Saints Blush

    By Avont Grant

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    2 1/2oz Pearl Gin
    3/4oz Aperol
    3/4oz cucumber simple syrup
    1/2oz fresh lemon juice
    Tonic water

    (Cucumber Syrup)
    1 cucumber cut into chunks
    2 cups chilled water
    2 cups sugar

    All Saints Blush
    Combine all ingredients in a shaker and shaken well and strainer over cracked ice. Finish with a splash of tonic… Serve with two thinly sliced cucumbers, and enjoy!

    Cucumber syrup:

    Place cucumber chunks into a large enough container with water… Chill in cooler for 1hour. Drain cucumber water into a large pitcher and add sugar. Mix well and keep refrigerated. Shelf life 6 days

  • 206 Votes

    Shootin’ Star

    By sander

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    1.5 oz Pearl Gin
    1 oz pineapple juice
    1/4 oz Creme de Cassis
    1/4 oz lemon juice
    Half a sprig Rosemary
    2 oz Prosecco

    Shake all ingredients except Prosecco. Double strain into a flute.
    Garnish with a lemon peel star and the tip of rosemary sprig.

  • 1 Votes

    Watermelon Vesper

    By Troy Cunningham

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    1 oz. Pearl Vodka
    1 oz. Pearl Gin
    Muddled Watermelon
    Simple Syrup
    2 Dashes of Bitters

    In a pint glass, muddle 6 cubes of fresh Watermelon. Add Pearl Vodka, Pearl Gin, simple syrup and 2 dashes of bitters. Add ice, shake and strain in a martini glass. Garnish with a watermelon twist.

  • 38 Votes

    Morning Glory

    By Cabby

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    Pearl Gin
    Orange Marmalade
    Fennel
    Champagne
    Buttered Toast

    Chill a cocktail glass
    In a shaker:
    1.5 oz pearl gin
    1 oz orange marmalade
    5-6 fennel seeds
    Shake & strain into chilled glass
    Top with brut champagne
    Garnish with buttered toast

  • Votes

    Pearl Island Lemonade

    By Jared Swanson

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    2 oz. Pearl Vodka
    .5 oz. Island Blue Liqueur
    Muddled Lemons
    Fresh Lemonade
    Splash of Sprite

    In a pint glass, muddled lemons, add Pearl Vodka and Island Blue Liqueur. Shake and pour in a pint glass over ice. Fill with Lemonade and top of with Sprite. Garnish with lemon.

  • 132 Votes

    Basil Lemon Drop

    By Sean Scott

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    2 oz. Pearl Vodka
    3 Basil Leaves
    .5 Strega Liqueur
    .5 Simple Syrup
    1 oz. Lemon Juice
    .5 oz. Sour Mix
    Sugared Rim

    In a pint glass, muddle basil. Add ice, Pearl Vodka, Strega Liqueur, Simple Syrup, Sour Mix and lemon juice. Shake and strain into a martini glass. Sugar rim and garnish with a basil sprig.

  • 2 Votes

    Summer Day

    By Jon Legault

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    1 oz Pearl Vodka
    .25 oz Chambord
    1 orange
    3 strawberries
    splash of Pineapple Juice
    1 Maraschino Cherry

    Press oranges and muddle 2 strawberries with orange juice and vodka in shaker. Pour over rocks in a stange. Top with ice then pineapple juice and pour chambord on top. Garnish with a strawberry and a maraschino cherry.

  • Votes

    El Pepino

    By Todd Ivester

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    1 oz. Pearl Vodka
    1 oz. Pearl Cucumber Vodka
    Fresh Limes
    Fresh Cucumber
    Fresh Jalapenos
    Splash of St. Germain Elderflower Liqueur

    In a pint glass, muddle cucumbers, jalapeños and limes. Add ice, Pearl Vodka, Pearl Cucumber Vodka, and a splash of St. Germain Elderflower Liqueur. Shake and strain into a martini glass. Garnished with fresh cucumber slice.

  • Votes

    Golden Pearl

    By Rob Nokes

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    3 oz. Pearl Vodka
    .5 oz. Crown XR
    Dash of Barrel Aged Bitters
    Fresh Orange Twist
    Cocktail Onion

    Add Pearl Vodka, Crown XR and Barrel Aged Bitter in a shaker over ice. Strain in a martini glass and add orange twist. Garnish with a cocktail onion.

  • Votes

    Black pearl

    By Kevin loeffler

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    Muddled blueberries
    Limes
    Sugar
    Pearl Gin 2oz
    Egg White 1/2
    Top with soda
    Garnish with blueberries

    Use the sugar to muddle and break down the fresh blueberries and fresh limes, Add ice, add 2oz of pearl Gin, add 1/2 of a egg white, top of with soda water no garnish needed.

  • 1 Votes

    A Touch of Class

    By Gary Wellsandt

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    2 oz. Pearl Gin
    1 oz. Cinnamon Simple Syrup
    1 oz. Fresh Lemon Juice
    Roasted Jalapeños
    Cilantro

    In a pint glass, muddled roasted jalapenos & cilantro, add Pearl Gin, Cinnamon simple syrup and lemon juice. Shake all ingredients and pour over ice in a 10oz. Mason jar. Garnish with cilantro, lemon wedge and roasted jalapeño.

  • 221 Votes

    Star Lychee Pearl Martini

    By Ron Dino

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    2 oz. Pearl Vodka
    Muddled Starfruit
    .5 oz. Lychee Liqueur
    Splash of Ginger Beer
    Lychee Boba Pearls

    Start by muddling starfruit in a pint glass, add in Pearl Vodka and Lychee Liqueur. Add in ice and shake. Strain into martini glass and add splash of Ginger Beer. Add in Lychee Boba Pearls and garnish with fresh starfruit.

  • 49 Votes

    Tea Time Over the Thames

    By Brian Kalmbach

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    2 oz earl grey infused Pearl Gin
    1/4 oz English breakfast infused Yellow Chartreuse
    3/4 oz maraschino liqueur
    1/2 oz Lemon juice
    1 bspn simple syrup

    Combine all ingredients in a mixing glass. Stir to proper dilution. Double strain into a cocktail shell. Garnish with a lemon twist.
    Enjoy Your Tea Time Over the Thames!

  • 1 Votes

    Blueberry Refresh

    By Magan Sim

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    2 oz Pearl Vodka,
    .5 oz elderflower liquor
    8 blueberries
    3 lime wedges
    splash of cranberry juice

    muddle limes and blueberries with the elderflower liquor
    fill glass with ice, add vodka, shake and pour into a pint glass, top with sodagarnish with extra blueberries and lime wheels

  • 23 Votes

    Sound Wave

    By jamie Rizzo

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    1.25 oz. Pearl Vodka
    1.25 oz. Habanero infused St. Germain Liqueur
    1 oz. Aperol Aperitif
    .75 oz. Orange Juice
    Prosecco
    Orange Twist

    In a shaker with ice, add Pearl Vodka, Habanero infused St. Germain Elderflower Liqueur, Aperol and orange juice. Shake and strain into a martini glass. Top off with Prosecco and garnish with an orange twist.

  • 10 Votes

    Twig & Berries

    By Natalie Sessions & Jason Davies

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    1 oz. Thyme infused Pearl Vodka
    1 oz. Pearl Blueberry Vodka
    .25 oz. Tuaca
    Splash of Fresh Lemon Juice
    Fresh Thyme
    Fresh Blueberries

    In a pint glass, muddle fresh blueberries, add Thyme infused Pearl Vodka, Pearl Blueberry Vodka, Tuaca and fresh lemon juice. Shake over ice, strain and served up in a chilled martini glass. Garnished with blueberry and fresh thyme.

  • Votes

    Cilantroversy

    By Adam Freeland

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    2 oz. Pearl Vodka
    2 orange slices (1 for garnish)
    8-10 pieces of cilantro (4 for garnish)
    2 shakes Angostura orange bitters
    lemon-lime soda
    10 oz. Highball glass

    Muddle one orange slice and gently bruise 4-6 pieces of cilantro in shaker. Add 2 ounces of Pearl vodka top with ice and shake vigorously for a slow ten count. Double strain over iced highball glass add two shakes of Angostura orange bitters and fill with lemon-lime soda. Garnish with orange slice and cilantro sprigs.

  • 2 Votes

    The Firefighter

    By Pat Boltz

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    2 oz. Pearl Gin
    .5 oz. Lemon Juice
    .5 oz. Lime Juice
    2 Dashes of Orange Bitters
    .5 oz. Honey Syrup
    2 oz. Club Soda
    2 Fresh Basil leaves
    Mint Sprig

    Add Pearl Gin, lemon juice, lime juice, orange bitters, honey syrup, and fresh basil in a shaker with ice. Shake and strain into glass over ice. Finish off with club soda and garnish with fresh mint & orange peel.

  • Votes

    Last Word Cocktail

    By Paul Sparks "Jeff"

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    2 oz. Pearl Vodka
    .25 oz. Green Chartreuse
    .26 oz. Maraschino Liqueur
    1 oz. Lime Juice

    In a shaker with ice, add Pearl Vodka, Green Chartreuse, Maraschino Liqueur and lime juice. Shake and strain, served up, so shut up and drink!!

  • 5 Votes

    The Ricochet

    By Chris Mccullaugh

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    1.75 oz. Pearl Vodka
    3 dashes of Peach Bitters
    Muddled Cucumbers
    2 oz. Fresh Pressed Grapefruit Juice

    Muddle cucumbers in pint glass, add Pearl Vodka, peach bitters and grapefruit juice. Shake over ice and serve up in a martini glass. Garnish with cucumber slices.

  • 279 Votes

    The Grand Cru

    By Curtis Day

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    2 oz Pearl vodka
    .25 st germain
    .25 drambuie
    2 dashes scrappy’s Lavender bitters
    1 barspoon 2:1 honey syrup
    10-15 whole bean coffee beans
    lemon oil

    First zest lemon oil into mixing glass then drop in bottom of glass, add bar spoon of 2:1 honey syrup, and press lemon rind. Add whole bean coffee beans, bitters, vodka, Drambuie and St. Germain. Let coffee Beans soak for 20 seconds or so. Add ice stir until properly chilled and then strain into cocktail glass. Garnish with a lemon zest and peel. Enjoy

    Cheers.

  • 1 Votes

    Cucumber Melon Cooler

    By Erik Houston

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    2 oz. Pearl Vodka infused with Cucumber
    Muddled Cucumber
    Muddled Cantaloupe
    .5 Melon Liqueur
    Club Soda

    Muddle cucumber and cantaloupe in a pint glass, add infused Pearl Vodka, and melon liqueur. Add ice and shake. Pour into pint glass and fill with club soda. Garnish with cherry and lemon twist.

  • Votes

    Rosemary Gimlet

    By Nick Kula

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    3 oz. Pearl Gin
    .5 oz. Lillet Liqueur
    Muddled Lime
    Fresh Rosemary

    Muddled Lime and Rosemary in pint glass- Add Pearl Gin and Lillet Liqueur. Shake over ice and serve up in a chilled martini glass. Garnish with fresh Rosemary.

  • 3 Votes

    Lemon Verbena Collins

    By Chris Bolin

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    Pearl Classic Vodka
    Fresh Lemons
    Lemon Verbena Leaves
    Lemonade
    Splash Soda
    Splash St. Germain

    muddle 4 lemon verbena leaves and 4 lemon half wheels. Add 1.5oz of Pearl Classic Vodka, .5oz of St. Germain, 1oz Lemonade. shake and strain over ice in a Collins glass. top with soda and garnish with a lemon wheel and lemon Verbena Leaf.

  • Votes

    Ginger Mint

    By Matt Tobin

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    2 oz. Pearl Gin
    1 oz. Campari
    3 oz. Goslings Ginger Beer
    Fresh mint

    In a pint glass with ice, muddle fresh mint, add Pearl Gin and Campari. Shake and strain over ice in a rocks glass. Top off with Goslings Ginger Beer and garnish with mint.

  • 8 Votes

    Black Pearl

    By Carmen Rathbun

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    1 3/4 oz Pearl Vodka
    1/4 oz Black Raspberry Liquor
    2 muddled pineapple rings
    Splash pineapple juice
    Splash 7 up

    Muddle two pineapple rings and ice in Boston shaker, add Pearl Vodka and pineapple juice. Shake.
    Pour into chimney glass, add ice and splash 7 up.
    Top with Black Raspberry Liquer.
    Garnish with pineapple and a cherry.

  • Votes

    Conception

    By Kyle Sumple

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    1.5oz Pearl Vodka
    .75oz fresh lemon juice
    .75oz honey water
    dash lavender bitters
    dash vanilla bitters
    1 egg white

    Add Pearl Vodka, lemon juice, honey water, lavender and egg white to shaker half filled with ice cubes. Shake continuously for minimum of 30 seconds. Double strain into chilled martini shell. Garnish with 4 drops vanilla bitters
    Using a toothpick form bitters drops into decorative teardrops.

  • 152 Votes

    The “32nd & Cherry”

    By Aaron Lewis

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    “Behold the “32nd & Cherry”
    1 oz. Pearl Vodka
    .5 oz. Pearl Gin

    Freshly Muddled:
    Rainer Cherries
    Cucumber
    Ruby Red Grapefruit
    Orange
    Pepperoncini

    A pinch of:
    Bakers Sugar
    Sea Salt

    Freshly Muddled:
    Rainer Cherries
    Cucumber
    Ruby Red Grapefruit
    Orange
    Pepperoncini

    Add Pearl Vodka and Pearl Gin

    Strained and shaken up with a pinch of:
    Bakers Sugar
    Sea Salt

    Served on the rocks and topped with soda water

    Garnish with twist of grapefruit skin and a Rainer cherry.

  • 1 Votes

    Fresh off the Press

    By Eli Gardner

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    2 oz. Pearl Vodka
    3 small coins of Ginger
    .75 oz. St. Germain Liqueur
    .75 oz. Fresh Lemon Juice
    .75 oz. Simple Syrup
    5 torn Mint Leaves
    Splash of Club Soda

    In a pint glass, muddle Ginger, add Pearl Vodka, St. Germain, fresh lemon juice, simple syrup and torn mint leaves. Add ice and shake. Pour over ice in a tub glass and top off with club soda. Garnish with a lemon wheel and fresh mint sprig.

  • Votes

    Smoked Rose

    By Noel Doty

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    2 oz. Pearl Gin
    2 Whole Fresh Squeezed Lemons
    Green Chartreuse Charred Rosemary Sprig
    Splash of Simple Syrup
    Club Soda

    In a shaker, add Pearl Gin, fresh lemon juice and simple syrup. Shake and pour in a Collins glass over ice. Top with club soda and add in Green Chartreuse Charred Rosemary Sprig. Garnish with Lemon.

    Green Chartreuse Charred Rosemary Sprig – spray Rosemary Sprig with Green Chartreuse and then light with flame. Slowly blow out flame for light smoky Rosemary flavoring.

  • Votes

    Cucumber Ricky

    By Alyson Mclean

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    1/2oz Pearl Vodka
    1/2oz Pearl Cucumber
    lemon juice
    lime juice
    soda water

    Shaken and then topped off with soda water.

  • 13 Votes

    PEARL AVEC PAMPLEMOUSSE

    By Brett Belka

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    1.5 oz. Pearl Gin
    .5 oz. Crème de Pamplemousse Rose Liqueur
    .5 oz. Fresh Squeezed Grapefruit Juice
    Splash of Lemon Juice
    Club Soda
    Lemon & Grapefruit Twist

    In a shake, add Pearl Gin, Pamplemousse Rose Liqueur and Lemon Juice. Shake vigorously over ice and strain over ice. Top with club soda and garnish with lemon & grapefruit twist.

  • 104 Votes

    Le Marlou

    By Albie Bjornberg

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    1 oz Pearl gin
    1.5 oz pear-thyme puree
    1 oz lemon juice
    Cremant de Bourgogne
    Pastis
    Thyme sprig

    Add Pearl Gin, puree, and lemon juice to an empty mixing glass. Ice. Shake. Rinse flute with Pastis. Double strain the contents of the mixing glass into the flute. Top with cremant. Garnish with one large sprig of thyme.

  • Votes

    Sweet Burn

    By Rebel James Hall

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    2 oz Pearl Vodka
    Muddled limes and jalapenos
    1 oz Strawberry Puree
    1 oz Mango Puree
    Shaken and strained
    Served with a salt rim

    Muddle lime and jalapenos with 2 cubes of ice, fill with ice, add the vodka, and purees, shake and strain into a salt rimmed glass

  • 1 Votes

    Brazilian Pearl

    By David Moravec

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    Pearl Vodka, Veev acai, cranberry, triple sec, muddled lime. Shaken and served in martini glass.

    2 oz Pearl
    1 oz Verv
    Splash cran
    Dash triple sec
    Muddled limes

    Shake and strain

  • 37 Votes

    Pearl Zen Lover

    By Atsuko Nagakura

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    2 oz Pearl Vodka
    1 oz Godiva White Chocolate Liqueur
    5 dashes Chocolate Bitters
    1 bar spoon Organic Apple Sauce
    1/4 bar spoon Japanese Maccha Powder
    1 Mist Lejay (Violette and Rose Liqueur)

    1. Whisk 0.25 oz Godiva White Chocolate Liqueur and Japanese Maccha Powder.*
    2. All ingredients + #1* except Lejay
    shake with Ice and finely strain into a chilled cocktail glass.

    Garnish:
    1 Mist Lejay on back of Rose Petal
    One drop of Godiva White Chocolate Liqueur on Rose Petal

  • 1 Votes

    Ghost of Gin Mary

    By Gary Cooper

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    2 oz. Pearl Gin
    Grape Tomatoes
    Minced Garlic
    Fresh Cucumber
    Basil
    Pickled Jalapeno
    2 dashes of Orange Bitters
    Club Soda

    In a pint glass, muddle grape tomatoes, minced garlic cucumber, basil and pickled jalapenos. Add in Pearl Gin and orange bitters. Fill with club soda and garnish with goat cheese stuffed olives, asparagus, carrot, pickled jalapeno & garlic & disciplined basil.

  • 8 Votes

    Really Rosie

    By Anna-Lisa Chacon

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    1 oz. Pearl Gin
    .5 oz. Lillet
    .5 oz. Rosemary Infused Soju
    .25 oz. Yuzu Juice
    Fresh Rosemary

    In a shaker, add all ingredients with ice and shake vigorously, double strain in coupe glass. Garnish with a sprig fresh of rosemary in drink.

  • 76 Votes

    Pineapple Patriarch

    By Henry Trexy Frost

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    WINNER! First Place.
    ~2 oz. Pearl Vodka
    ~2 oz. Pineapple Nectar
    ~Jalapeno
    ~.25 oz. Agave Syrup
    ~.5 oz Fresh Squeezed Lemon Juice
    ~Pineapple-Cinnamon Espuma

    Espuma instructions:
    Fill whipping cream dispenser with 2 oz. egg white, 4.5 oz. pineapple nectar, 1.5 oz. agave nectar, and .5 teaspoon ground cinnamon. Charge with N2O cartridge, shake to incorporate.

    Cocktail instructions:
    Muddle thin jalapeño slice in a shaker glass. Add Pearl vodka, pineapple nectar, agave syrup, and freshly squeezed lemon juice. Top off with ice, shake to incorporate thoroughly, then double strain into chilled coupe-stem glass. Top with espuma from coupe rim, spiraled into center. Garnish with thin pineapple slice placed on top of espuma.

  • Votes

    Saigon Cooler

    By Michael Naegel

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    Pearl Gin
    Plymouth sloe gin
    Ginger syrup
    Lemon juice
    Thai basil garnish

    Pearl Gin 2oz
    Plymouth sloe gin 1oz
    Ginger syrup .25 oz
    Lemon juice 2oz
    Thai basil garnish
    Serve on Rocks

  • 32 Votes

    Patti McGee

    By Aimee Dailey-Fallet

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    2 oz. Pink Peppercorn Infused Pearl Vodka
    .5 oz. House made Rhubarb Simple Syrup
    .5 oz. Lemon Juice
    2 lightly muddled Shiso Leaves
    Rhubarb piece (for garnish)

    In a pint glass, lightly muddle 2 Shiso leaves, add Pink Peppercorn infused Pearl Vodka, Rhubarb Syrup and lemon juice. Shake over ice and double strain over ice in a rocks glass. Garnish with a pink peppercorn sugared rhubarb piece.

  • 4 Votes

    Cucumber Crisp

    By Victor Dunbar

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    1.5 oz. Pearl Gin
    .75 oz. St. Germain
    3 muddled Cucumbers
    3 muddled limes
    .5 oz. Fresh Sour Mix
    Club Soda

    In a pint glass muddles cucumbers and limes, add Pearl Gin, St. Germain and fresh sour mix. Shake and strain into a martini glass. Top off with soda and garnished with a cucumber slice.

  • 104 Votes

    Sri Lankan Perle

    By Michael Cadden

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    1 1/2 oz. Pearl Gin
    3/4 oz. Fresh Jackfruit Juice
    1/2 oz. Jackfruit Syrup
    1/2 oz. Fresh Lime Juice
    7 medium sized sage leaves
    4 dashes Black Pepper Tincture
    2 dash Himalayan Pink Salt
    1 dash Tiki Bitters
    Pre-Garnish with Jamon Serrano stuffed Jackfruit, to be eaten before a sip, to set the palate.

    Combine all ingredients in a mixing tin set, slap the sage first, to open up the aroma.
    Add fresh ice, shake vigorously.
    Double strain in to a cold coupe style glass, and enjoy on a hot summer day!
    Save and roast the Jackfruit seeds to snack on while imbibing.
    Jackfruit syrup and juice recipe;
    Take a ripe Jackfruit, cut in half, and harvest all the fruit pods. Take the pods and slice the seeds out of them saving the seeds.
    Take half the pods and dice, and then add an equal amount of granulated sugar, and cold store for a week. Juice the other half.
    Drain off the syrup and store cold

  • 93 Votes

    Thai Lemonade

    By Jason Trinkle

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    2 oz. Pearl Gin
    Garlic Chile Gastrique
    Muddled Cucumbers
    2 oz. Lemonade
    2 oz. Ginger Ale
    Candied Chiles

    Muddle cucumbers in pint glass with Garlic Chile Gastrique and candied Chiles. Add ice, Pearl Gin and Lemonade. Shake again and pour back into pint glass. Top off with Ginger Ale.

    Garlic Chile Gastrique recipe:
    2 dried pasilla chiles
    3 dried chipotle chiles
    1/4 cup sugar
    1 tablespoon water
    2 garlic cloves, minced
    1/4 cup plus 1 tablespoon fresh orange juice
    2 tablespoons Champagne vinegar

  • 1 Votes

    cucumber elixir

    By Mike Jones

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    1.5 oz Pearl Gin
    muddled English cucumber 1.5 oz
    .5 oz st germane
    squeezed 2 wedges of lime
    1 oz cranberry juice

    shake together served up or on the rocks
    garnish with English cucumber

  • 68 Votes

    Yarrow Bay

    By Seth Cysewski

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    2oz Pearl gin
    3/4 oz fresh squeezed lemon juice
    1/3oz honey syrup
    muddled cucumber & fresh ginger
    ginger beer
    Collins glass

    1. Combine lemon juice, honey syrup, gin, cucumber, and fresh ginger in a mixing glass and muddle.

    2. Add ice to a Boston shaker, combine and shake well.

    3. Strain into a Collins glass filled with ice.

    4. Top with ginger beer.

    5. Garnish with a cucumber wheel.

    6. Enjoy

  • Votes

    I.N.F.E. Martini

    By Cameron Roy

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    Pearl Gin, Canton, St. Germaine, Fresca soda, Peychaud’s bitters

    2 oz Pearl Gin
    1oz Canton
    1/2 oz St. Germaine
    1/2 oz Fresca
    Dash Peychaud’s bitters

    Shake and strain to martini glass….. “It’s not for everyone.”

  • 68 Votes

    Hibiscus Tini

    By Lisa Wallace

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    2 oz. Hibiscus Tea:
    Hibiscus
    Rose hips
    Orange peel
    Anise Seed
    Lemongrass
    Spearmint

    1.75 oz Pearl Vodka
    Bar Spoon of St Elizabeth Allspice Liqueur
    .25 oz. Brovo Ginger Liqueur
    .25 oz. PAMA Pomegranate Liqueur
    Top With Bundaberg Lemon-Lime Soda
    Lemon Twist

    In a shaker with ice, add Pearl Vodka, homemade Hibiscus Tea, All Spice Liqueur, Ginger Liqueur and Pomegranate Liqueur. Shake and strain over ice and top off with Lemon-lime soda. Garnish with a lemon twist.

  • Votes

    Fennel Fling

    By James Imonti

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    2 oz. Pearl Gin
    1.5 oz. Fresh Grapefruit Juice
    1.25 oz. Homemade Fennel Juice
    1 oz. Agave Syrup
    2 Muddled Limes
    Grapefruit Slice

    In a pint glass, muddle limes, add Pearl Gin, Grapefruit Juice, Fennel Juice and Agave Syrup. Add ice, shake and strain into martini glass. Garnish with Grapefruit slice.

  • 1 Votes

    Lavender Pearl

    By Tracie Weeks

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    1 & 1/2 oz Pearl Vodka
    1 oz Parfait d’Amour
    Splash simple syrup

    Muddle 2 orange slices, 4 limes over ice.
    Pearl Vodka, Parfait d’Amour, splash simple syrup, shake and strain into a lavender sugar rimmed martini glass. Garnish with small sprig of rosemary.

  • 4 Votes

    Minnie Pearl

    By Jean-Pierre

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    1.5 oz. Pearl Vodka
    .5 oz. Campari
    .5 oz. Mixed Berry Habanero Shrub
    .5 oz. Sweetened Lemon Juice

    Add Pearl Vodka, Campari, Mixed Berry Habanero Shrub (see preparation below) and sweetened lemon juice in shaker. Shaken and served in a bucket glass over ice.

    Mixed Berry Habanero Shrub:
    1 lb. Frozen Mixed Berries
    8 Habanero Chiles
    1 lb. Brown Sugar

    Mix all ingredients and store in a cool, dark place for 3 days. Add apple cider for desired consistency for one day and strain (thin out, so not syrupy).

  • 1 Votes

    Basil Sharana

    By Abe Fox

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    2 oz. Pearl Vodka
    1.5 oz. Homemade Strawberry Rhubarb Shrub
    1 oz. Fresh Lime Juice
    Fresh Basil
    2.5 oz. Regatta Ginger Beer

    In a pint glass, muddle fresh basil, add Pearl Vodka, Strawberry Rhubarb Shrub and fresh lime juice. Add ice and shake. Pour over ice and top off with Ginger Beer. Garnish with Fresh Basil Sprig.

  • 136 Votes

    The Hot Vanessa

    By Shane Gable

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    2 oz. Pearl Vodka
    1 oz.. Mango Nectar
    .75 oz. Habanero Infused Syrup
    Splash of Lime Juice

    In a shaker, add Pearl Vodka, Mango nectar, habanero infused simple syrup and a splash of lime juice. Shake and strain over ice in a rocks glass. Garnish with a lime twist and fresh mango with sugar sprinkled on top.

  • 5 Votes

    The Billie Holiday

    By Ben Fife

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    1.5 oz Pearl Gin
    .5 oz Domaine de Canton
    .25 oz Creme de Violette
    .25 oz Disaronno
    1 dash Rhubarb bitters

    Small pinch salt
    Champagne Float
    Lemon zest

    Mix all spirits in pint glass, add pinch of salt and dash of bitters – stir with ice and strain into a chilled coup. Top with champagne, zest and garnish with lemon twist. Voilà!

  • 91 Votes

    Huckleberry Finn

    By Clete Schwab

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    2 oz. Huckleberry infused Pearl Vodka
    3 Huckleberries
    .5 oz. Pernod Anise
    1.5 oz. Ginger Beer
    Splash Simple Syrup
    1 oz. Lemon Juice
    Drizzle of Framboise
    Sugar Cube

    In a pint glass, muddle 2 huckleberries. Add in huckleberry infused Pearl Vodka, Pernod Anise, simple syrup and lemon juice. Shake and strain over ice in a bucket glass. Finish off with Ginger Beer. Drizzle with Framboise. Granish with a sugar cube and a fresh huckleberry.

  • Votes

    Cherchant Violettes

    By Mindy Tonti

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    2 oz Pearl Gin
    1 oz Liqueur De Violettes
    1 oz Lemon Mint (Melissa officinalis) infused simple syrup
    2 serrano slices
    4 lemon slices
    1 nasturtium flower

    Chill the martini shell. In a pint glass muddle lemons and Serrano peppers. Fill pint glass with ice, add 2 oz pearl gin, 1 oz Liqueur De Violettes, and 1 oz lemon mint simple. Shake vigorously and then pour through a fine strainer into martini shell. Garnish with a nasturtium.

  • 216 Votes

    Cucumber Squeeze

    By N icole Carroll

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    1.25oz Pearl Vodka
    0.25oz St.Germain
    Squeeze of Simple Syrup
    Squeeze of Lemon Juice
    Splash of Soda
    2Cucumber Slices
    3 Mint Leaves

    Muddle mint leaves and cucumber slices, fill with ice, add Pearl vodka, St. Germain, simple syrup, lemon juice, and soda, Shake, Strain into bucket glass, top with ice, and garnish with cucumber slice and mint leaf.

  • Votes

    Pearl Gin Lavender

    By Cam Moore

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    1 shot Pearl Gin
    3/4 Dekuyper Fleur
    1/2 oz Lemon Juice
    fill with Lavender soda

    Shake ingredients and fill with Lavender soda.

  • 2 Votes

    Solidarity

    By Cameron Vesser

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    1.5 oz. Pearl Gin
    Roasted Jalapeno
    4 clapped Mint Leaves
    .75 oz. Agave Nectar
    4 oz. Fresh Squeezed Grapefruit Juice

    In a shaker, add roasted jalapenos, Pearl Gin, mint leaves, agave nectar and grapefruit juice. Shake over ice and pour into a goblet. Garnish with roasted jalapeno, grapefruit wedge and mint sprig.

  • 13 Votes

    Mangos in the Clouds

    By Jesslyn Hairston

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    2 oz. Pearl vodka
    1 oz. Mango puree
    1 oz. Triple sec
    1 egg white
    2/3 basil leaves
    1/2 oz of lemon juice

    Peel & pit ripe mangos and pureed in food processor. Or u can just muddle 1/4 of a mango.
    Squeeze or muddle 1/2 of small lemon.
    cut up and muddle 2/3 basil leaves.
    once those ingredients are muddled in shaker add vodka, triple sec, and egg white.
    shake and strain.
    basil leaf to garnish

  • 14 Votes

    Pink Tantrum

    By Victoria Torres

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    1.5 oz. of Pearl Gin
    1 oz. of St Germain liqueur
    2 oz. of grapefruit juice
    1/2 of a Serrano pepper, sliced
    3 large basil leaves (one reserved for garnish)
    1 cup of ice

    Muddle Serrano pepper slices with ice in a cocktail shaker. Add Pearl Gin, St. Germain, grapefruit juice and basil to shaker. Shake vigorously until well chilled. Strain into a martini glass. For an extra burst of flavor clap the basil garnish in your palm before placing afloat the cocktail.

  • Votes

    Lavender Martini

    By Ross Irish

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    Pearl Classic Vodka
    Fresh lime
    pineapple juice
    almond syrup
    fresh lime sour
    cassis liquor
    Scrappy’s Lavender Bitters

    Muddle 3 lime wedges. add 2oz Pearl Classic Vodka, .5oz Giffard Orgeat almond syrup. .5oz fresh lime sour, .75oz pineapple juice, 2 dashes of Scrappy’s Lavender bitters. shake hard and strain into martini glass. sink .5oz of cassis liquor.

  • 5 Votes

    Ruberry Tartlet

    By Dylan Randolph

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    1 oz. Pearl Vodka infused with Vanilla Bean
    1 oz. Pearl Vodka infused with Rhubarb
    1 Egg White
    Fresh Blueberries
    .25 oz. Pomegranate Molasses
    .25 oz. Fresh lemon
    .25 oz. Fresh Orange
    Splash Orange Bitters
    Dash of Simple Syrup

    In a pint glass muddle, blueberries lemon and orange. Add ice, Pearl infused vanilla bean vodka, pearl infused rhubarb vodka, pomegranate vodka, orange bitters, egg white and simple syrup. Shake for 1 minute and strain into a chilled martini glass. Garnish with fresh blueberries and orange slice.

  • Votes

    The Liquid Pizza

    By Karl Linfeldt

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    1.5 oz. Pearl Vodka
    .5 oz. Pizza Sauce
    2.5 oz. Scratch Bloody Mary Mix
    Fresh Basil
    Fresh Parmesan
    Chile Flakes
    Pepperoni
    Canadian Bacon
    Pineapple
    Peperoncini

    Add Pearl Vodka, fresh basil, pizza sauce and bloody mary mix in a shaker ice. Shake, rim glass with parmesan and chile flakes. And then strain into a pint glass with ice. Garnish with Canadian bacon, Pepperoni, Pineapple & Peperoncini.

  • 11 Votes

    il Faro

    By Mike Ramey

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    3 Fresh basil leaves (around 2-3 inches long)
    1 Lime wedge
    1 oz Pearl gin
    ½ oz Blackberry honey limoncello
    ½ oz St. Germain
    1 oz Sparkling brut
    Basil / raspberry cradle garnish

    -Muddle lime wedge and 3 basil leaves* (2-3 inches long) in a mixing pint with a few cubes of ice
    -Add 1 oz Pearl gin, ½ oz blackberry honey limoncello, ½ oz St. Germain, and 1oz sparkling brut
    -Shake for about 10 seconds
    -Fill rocks glass level with ice
    -Fine mesh strain into glass
    -Add a spritz of soda
    -Garnish with a basil / raspberry cradle

 

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