Ginger Shrub Cocktail

Ginger Shrub Cocktail

Ginger Shrub
18.00
Quantity:
Add To Cart

1.5 oz Templeton Rye Bourbon
.5 oz lime juice
.5 oz pH Ginger Shrub
.5 oz Cynar
Shake and strain into a collins glass, garnish with a lemon.


Dark Cherry Mocha

Brew your favorite coffee
2 oz chocolate syrup
1 oz pH Dark Cherry Grenadine Syrup
3 oz whole milk
Stir chocolate, syrup and milk in the bottom of your coffee mug
Top with your best cup of coffee.


Dark Cherry Grenadine
13.00
Quantity:
Add To Cart

Pink Lady

1.5 ounces dry gin
1 oz apricot brandy
1 whole egg white
1 oz lemon juice
1 oz pH Dark Cherry Grenadine

Combine all ingredients, shake dry (no ice) for 10 seconds. Add ice, shake for 10 seconds, strain into cocktail glass. Garnish with a cherry.

Dark Cherry Grenadine
13.00
Quantity:
Add To Cart

Mexican Chile Lime Soda

Mexican Chile Lime Soda

Mexican Chile Syrup
13.00
Quantity:
Add To Cart

1 ounce freshly squeezed lime juice
1 ounce pH Mexican Chile syrup
Soda water

Combine lime juice and syrup; top with soda water and enjoy.


The Hummingbird

The Hummingbird

Lavender Syrup
13.00
Quantity:
Add To Cart

1 ounce freshly squeezed lemon juice
1 ounce pH Lavender syrup
Soda water
Lemon slice for garnishing

Combine lemon juice and lavender syrup and top with soda water. Garnish with lemon slice.


Cloudy Morning

Cloudy Morning

3 ounces cold brewed coffee
2 ounces Fernet Branca
[ ] pH Cardamom syrup
[ ] Whole milk

Shake cold brew and Fernet Branca with ice and drain into a porter glass.

Top with cardamom milk froth; float and serve.

Cardamom Syrup
13.00
Quantity:
Add To Cart

Sarsaparilla Old Fashioned

2 oz. bourbon
.5 oz. pH Sarsaparilla syrup
2-3 dashes pH Sarsaparilla bitters
Thick slice orange rind

Combine and serve.

Sarsaparilla Syrup
13.00
Quantity:
Add To Cart
Sarsaparilla Bitters
19.00
Quantity:
Add To Cart
 

Arkansas Summer

We think the best kind of Arkansas summer is a dark and stormy one, hence the name of this variation on a classic.

Dark rum
Mexican Chile Lime soda (see recipe)
Lime wheel
Candied ginger

Top ginger beer/soda with dark rum and garnish with a lime wheel and candied ginger.

Mexican Chile Syrup
13.00
Quantity:
Add To Cart

Sing and Sling

2 ounces bourbon
.5 ounce pH vanilla bean syrup
1 lime
1 tbsp blueberry compote
4oz lambic

Vanilla Bean Syrup
13.00
Quantity:
Add To Cart

Pink House Martini

Pink House Martini

2.5 ounces of gin
1 ounce pH Tonic syrup
3 dashes pH Orange Bitters

Shake with ice until cold. Rinse chilled glass with sweet vermouth. Drain cocktail and garnish with lemon twist. 

Tonic Syrup
13.00
Quantity:
Add To Cart

Kicking Mule

Kicking Mule

This is probably the only kicking mule we'll get behind. 
 

Daisy Bates Margarita

Daisy Bates Margarita

The Daisy Bates puts a delicious spin on the traditional margarita, perfected with our Pineapple Rosemary Shrub and Herb Simple Syrup. 

Chantres

Chantres

Chantres cocktail; photo by Kat Wilson

Chantres cocktail; photo by Kat Wilson

1 ½ oz. rye whiskey
¾ oz. pH Earl Grey syrup
½ oz. pH Pineapple Rosemary shrub
½ oz. fresh lemon juice
2 dashes pH Orange bitters
2 oz. IPA

Shake, strain over ice into Collins glass, top with IPA. 

Pineapple Rosemary Shrub
18.00
Quantity:
Add To Cart
 

Midnight Smash

Where summer and winter meet: in a dark alley with a bottle of gin.

.5oz pH blackberry sage syrup
1.5 oz gin
.75 oz lilet rouge
2 dashes pH Grapefruit Bitters
.5 oz fresh lime
soda water
3 sage leaves
3 blackberries

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! 

Grapefruit Bitters
19.00
Quantity:
Add To Cart
 

Vanilla Bean Syrup Soaking Cake

Vanilla Bean Syrup
13.00
Quantity:
Add To Cart

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.