Pink House Martini

2.5 oz of gin
1 oz pH Tonic syrup
3 dashes pH Grapefruit Bitters

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

Tonic Syrup

$20.00

When we decided to make the perfect Tonic, the Pink House Alchemy team got together and picked our favorite gins. (Yes, we love our jobs!) We worked hard to create a tonic that complimented and enhanced the botanical notes in each gin, but we didn’t stop there. Want to try something different? Add a little tonic syrup to your espresso or iced Americano. Made from cinchona powder derived from the bark of a lime tree, tonic gives an acidic and citrus kick to your coffee. Sounds weird, we know, but it works!

Ingredients: organic cane sugar, water, lemongrass, limes, cinchona, citric acid

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Vanilla Bean Syrup Soaking Cake

Vanilla Bean Syrup

$16.00

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

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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.

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