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Cocktail

Chartreuse Swizzle

Chartreuse Swizzle

1.5oz. Green Chartreuse
.25oz. overproof rum
.75oz. fresh lime juice
1oz. fresh pineapple juice
.5oz. pH Falernum

Smoked Caramel Black Apple Toddy

Smoked Caramel Black Apple Toddy

2 oz calvados apple brandy
1 oz pH Caramel Black Apple syrup
.5 oz lemon juice, top with hot water

Flame one cinnamon stick and capture the smoke in your mug. Add in remaining ingredients. 
 


Hibiscus Rose Cooler

1.5 oz of vodka
1 oz pH Hibiscus Rose Syrup
1 whole lemon squeezed (1 ounce lemon juice)

Shake with ice and strain onto fresh ice. Top with 3 - 4 ounces of Rosé and garnish with a lemon twist.

Hibiscus Rose Syrup
13.00
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Smokey Manhattan

Smokey Manhattan

Sarsaparilla Syrup
13.00
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2 oz bourbon
¼ oz sweet vermouth
½ oz pH Sarsaparilla syrup
6 dashes pH Smoldered Bitters

Stir on ice. strain onto ice rock. garnish with a cherry and burnt orange peel.


Lavender French 75

Lavender French 75

Lavender Syrup
13.00
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2 oz gin
1 oz pH Lavender syrup
1 oz Fresh lemon juice
Shake with ice and strain into champagne flute
Float with champagne
Garnish with thick lemon twist


Ginger Gin Radler

Ginger Syrup
13.00
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1.5 oz Hendrix Gin
1 oz pH Ginger syrup
Pilsner beer
Lemon wheel

Combine gin and syrup in glass
Top with pilsner
Garnish with lemon wheel


Pink House Original Daiquiri

Pink House Original Daiquiri

2 oz rum
1 oz lime juice (1 whole lime)
1 oz pH Cardamom syrup
 

Shake on ice, strain neat into a coupe glass, garnish with lime wheel

Cardamom Syrup
13.00
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Blackberry Smash

2 oz gin
1 oz pH Blackberry Sage syrup
.75 oz Lilet Rouge
2 dashes pH Grapefruit Bitters
.5 oz fresh lime
soda water
3 sage leaves
3 blackberries

Muddle sage and berries. Add gin, bitters, lime and Lilet. Shake on ice, strain neat into coupe glass. Garnish with blackberry and sage. 

Grapefruit Bitters
19.00
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Ginger Shrub Cocktail

Ginger Shrub Cocktail

Ginger Shrub
18.00
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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.


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
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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
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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
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Sarsaparilla Bitters
19.00
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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
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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
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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
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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
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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
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