Cream Soda
Here'a boozy Cream Soda recipe that will
become a fast favorite on your summer cocktail
menu. Courtesy of Michael Cecchi-Azzolina
and the beverage team at Bobo.

1.5oz Vodka
.5oz Lilet
1.5oz Hibiscus syrup
1oz orange juice
Soda top

Shake all ingredients except the soda
and pour into a Hi Ball glass.
Top with soda and enjoy!


Jack O'Lantern
A fall craft cocktail using P&H Ginger Syrup
from Scott Basile, the Bar Manager at
Brooklyn Girl in San Diego CA

1.5 oz Comb Vodka
3/4 oz Allspice Dram
1 oz Pumpkin Puree
1/2 oz P&H Ginger Syrup
Juice from 1/2 lemon

Shake well and strain over fresh ice.
Cinnamon stick garnish.

South by Southwest
Ehren Ashkenazi, Wine Director of The Modern,
brings us the South by Southwest!
Hibiscus flowers are treated as a delicacy
in many aspects of Mexican cuisine and with
this cocktail it rounds out the spicy citrus
from the Tequila with tart red fruit notes.
It takes its inspiration from the classic
Southside cocktail (gin, lemon, mint, sugar),
and harnesses ingredients indigenous to
Mexico, hence “South” by “Southwest”.

2 oz Gran Centenario Plata
1/1 oz Lime Juice
3/4 oz Simple Syrup
2 fresh lime wedges
7 or 8 Mint Leaves
P&H Hibiscus Syrup

Muddle lime wedges with simple syrup and mint.
Add the lime juice and Gran Centenario Plata.
Hard shake and pour into a rock glass.
Drizzle with hibiscus syrup. Garnish with
lime wedge if desired.

Sarsaparilla Sour
Courtesy of Cory Sullivan at Union Square Café.

2 oz Old Overholt Rye
1 oz Lime Juice
.75 oz P&H Sarsparilla Syrup
1 dash Peychaud’s Bitters
1 dash Chocolate Mole Bitters
Float .5 oz Punt e Mes

Shake the ingredients (except Punt e Mes)
together with ice and pour into a Collins glass.
Float the Punt e Mes after this is poured out.
Garnish with a flamed orange twist.