We all know and love the syrups of Pink House Alchemy, but how does it all come together? The beating heart of this flavor house lives in production. Here, the alchemists harvest whole botanicals, extract flavors, and stand over kettles for hours to create our liquid gold. It all starts here, from infusing sugar water, churning large kettles of hot liquid, to bottling the finished syrup.
“wrapped each bottle and secured every box before sending the sugar to the people”
After the production phase, the syrups are passed on to the shipping team to be packed. A small team of only four runs the shipping department, utterly dedicated to delivering exquisite service to our customers. They wrapped each bottle and secured every box before sending the sugar to the people.
Sadie is wrapping our beloved Vanilla Bean syrup to be shipped out. Pink House's Vanilla Bean Syrup is a labor of love, we bring in barrels of raw vanilla beans sourced from Madagascar and use every piece of every bean. We split them, scrape the insides, chop the outsides, and use a double filter to create added richness to create the syrup we all know and love.
Kerianne puts shrink bands on pH Delight Syrup, one of our most popular products.
Dianna is putting the final touches on the pH Delight Syrup before it’s ready to ship.
Grace is stirring the kettle full of Dark Cherry Grenadine. Most grenadine products today do not use pomegranates, so we made our own!
Production inspiration board or inspired production crew?
We always look forward to Taylor and Lance’s yearly Christmas Card. #nextlevelcuteness
Josh walks through the facility and under the rainbow.
We developed this syrup for the love of the classic cocktail “Pink Lady,” and the bittersweet Dark Cherry Mochas we indulge in sometimes. These simple drinks have the perfect balance of creamy and sweet, sour and tart. Most grenadine products on the market today do not use actual pomegranates, so we made our own!
Ingredients: organic cane sugar, water, cherry juice, pomegranate juice, vanilla beans, malic acid, citric acid
Our vanilla bean syrup is a labor of love. We bring in barrels of raw vanilla beans sourced from Madagascar and use every piece of every bean. We split them, scrape the insides, chop the outsides, and use a double filter process to create an added richness. All the fuss is worth it: we’ve found that there is some kind of magic in the agitation of the skin, bean by bean. Try it—we think you’ll agree! If you see little black specks in the bottle, those are little pieces of vanilla bean that we keep for flavor! Some batches will have more than others and they’re delicious.
Ingredients: organic cane sugar, water, vanilla beans, vanilla extract, lactic acid