We think the best kind of Arkansas summer is a dark and stormy one, hence the name of this variation on a classic.
Mexican Chile Lime soda (see recipe)
Top ginger beer/soda with dark rum and garnish with a lime wheel and candied ginger.
A refreshing and simple cocktail, Pinnacle Point features bourbon, strawberry rhubarb syrup and agave.
2oz Basil Hayden's bourbon
1oz freshly squeezed lemon juice
.75oz pH Strawberry Rhubarb Syrup
.5oz agave syrup
Garnish with toasted lemon peel and cherries. Serve in a rocks glass.
This is probably the only kicking mule we'll get behind.
The Daisy Bates puts a delicious spin on the traditional margarita, perfected with our Pineapple Rosemary Shrub and Herb Simple Syrup.
Where summer and winter meet: in a dark alley with a bottle of gin.
Shaken, strained, served in a coupe.
Blackberry sage syrup was originally developed for a dessert called the Wise Guy – imagine a sweet almond crepe filled with vanilla pastry cream and topped with fresh blackberries, fried sage and blackberry sage syrup. (Yeah, it's delicious.) We liked the syrup so much that we began incorporating it in many of our crafty cocktails, like the Midnight Smash.
Have you tried this recipe? Don't be shy – share it with us on Instagram with the tag #pHpics!
Our Vanilla Bean simple 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.
Your favorite yellow/white or citrus cake
1/2 cup pH vanilla bean syrup
Remove cake from oven, use fork tines to pierce the surface of the cake, drizzle pH vanilla syrup in the holes, allow cake to cool. Serve with fresh peaches or apricots and sweet cream.