Winter Spice has landed and it’s exactly what you needed!! Smoked cloves, vanilla beans and peppercorns impart deep warming notes to any wintertime treat.
Winter Spice Syrup
$19.00
When all you want to do is snuggle down into a perfect old fashioned, or sip coffee in your warmest socks, Winter Spice is exactly what you need. Smoked cloves, vanilla beans and peppercorns impart deep warming notes to any winter time treat.
Enjoy 15% Off with code
FRIENDSANDFAMILY
Valid until October 10
pH Delight
$19.00
pH Delight, formally known as “Onyx Delight”, is a flavor experience. Rich vanilla, spicy cinnamon, and earthy honey make this syrup a class of its own. This trifecta flavored syrup has been gracing the coffee mug since the early '90s. This syrup creates one of the most widely requested drinks and is without a doubt a classic.
Ingredients: organic cane sugar, water, honey, cassia chips, vanilla bean, vanilla extract, kosher salt, lactic acid
Quantity:
Makes 12 - ¼ cup servings
1/2 stick of butter
1/2 cup pH Delight syrup
Maldon flake salt
¼ tsp Cinnamon and grated nutmeg or pinch of nutmeg
1 cup walnuts
1 cup almonds
1 cup pepitas
Melt the butter over medium heat. Add nuts and pH Delight syrup. Toast for ~5 minutes until the syrup has a sticky consistency on the nuts. Line a baking sheet with parchment paper and spread the nut mixture on the baking sheet. Bake at 400 F for 10 mins. Sprinkle with Maldon Flake Salt, cinnamon, and nutmeg.
Enjoy 15% Off with code
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Valid until October 10
Blackberry Sage Bakery Muffins
3 cups cake flour
1 TBSP baking powder
1 tsp baking soda
½ tsp salt
Zest of one orange
⅓ cup butter, melted and slightly cooled
¼ cup vegetable oil
¼ cup pink house blackberry sage syrup
¾ cup granulated sugar
2 large eggs
½ cup sour cream or Greek yogurt
1 cup buttermilk
1 tsp vanilla bean paste
1 ½ cups blackberries, lightly tossed with 2 TBSP cake flour to help them from sinking in the batter
Orange Sugar Cookie Crumble:
1 cup cake flour
1 cup sugar
½ cup butter, melted
Zest of one orange
Preheat the oven to 425 degrees and line a 6-count jumbo muffin tin with bakery liners.
In a small bowl, toss your blackberries with 2 TBSP of the cake flour. Set aside.
In another small bowl, whisk together your dry ingredients: cake flour, sugar, baking powder, baking soda, salt and the zest of one orange.
In a large bowl, whisk together butter, vegetable oil, Pink House Blackberry Sage Syrup, eggs, sour cream, buttermilk and vanilla until eggs are fully incorporated.
Slowly whisk in your dry ingredients until a thick batter forms. Once all the flour is incorporated, gently fold in your blackberries.
To make the crumble,mix together cake flour, sugar, and zest. Slowly add in butter until large crumbs form. Set aside.
Spoon in a ½ cup of batter into each liner. Top with 2 TBSP of crumble.
Bake at 425 degrees for 5 minutes then lower the temperature of your oven to 350 degrees (without opening the door) and bake for another 25 - 30 minutes or until a toothpick comes out clean.
Serve immediately. Store leftovers in an airtight container for up to 4 days.
Blackberry Sage Syrup
$15.00
This year we collaborated with a local farm, McGarrah Farms, in Fayetteville, AR to source the freshest Ozark blackberries! Supporting family-owned farms is part of the overall mission of Pink House and we are proud to work with farms like McGarrah.
We battled the bees and climbed through thicket and bramble for the thickest, ripest Ozark blackberries. The added earthy sage notes make this the perfect syrup for cocktails, lemonades, and ice cream toppings.
ingredients: cane sugar, water, fresh fat blackberries, fresh sage, citric acid
our thoughts: blackberry sage syrup was originally developed for a dessert menu item. The dessert was called the "wise guy", a sweet almond crepe, filled with vanilla pastry cream, topped with fresh blackberries, fried sage and blackberry sage syrup, it was delicious (mouth waters as I type)! We liked the syrup so much that we began incorporating it in many crafty drink creations.
suggested uses: add one ounce of blackberry sage syrup and a lemon wedge to your favorite iced tea. add blackberry sage syrup to gin, bitters, fresh berries, lime and lilet rouge for an over the top "smash" cocktail
Quantity:
Enjoy 15% Off with code
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Valid until October 10
pH Delight Chocolate Coffee Cake Recipe:
Dry Ingredients:
2 cups AP Flour
1 ½ cup granulated sugar
⅔ cup dutch processed cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
Wet Ingredients:
2 whole eggs plus 2 egg yolks, room temp
1 cup buttermilk, room temp
1 cup coffee, hot
½ cup vegetable oil
1 tsp vanilla extract
Buttercream:
1 cup butter, room temp
4 cups powdered sugar
1 tsp salt
1 tsp vanilla
⅓ cup pH Delight
⅓ cup half and half
Cake Directions:
Preheat the oven to 350 degrees and prep 3, 6 inch cake pans with parchment paper and nonstick spray.
In a mixing bowl, sift together all your dry ingredients.
In a large measuring cup, add all your wet ingredients and slightly whisk to combine everything.
Slowly add the wet ingredients to your dry ingredients and mix on a medium speed for 2 minutes or until the batter begins to get glossy. Scrape the sides of the bowl and mix for another minute. Divide batter between all 3 pans.
Bake for 30 - 35 minutes or until toothpicks come out clean. Let the cake cool for at least 4 hours before assembling.
Buttercream Directions:
Beat butter until light and fluffy. Scrape the sides of the bowl. Slowly add 2 cups of powdered sugar and mix in pH Delight, half and half, vanilla and salt and mix together. Slowly add in the next 2 cups of sugar. Mix again until powdered sugar is incorporated.
Scrape the sides of the bowl.
Continue to mix the buttercream until it is light and fluffy, about 5 minutes.
Scrape the side of the bowl one more time and mix for one more minute on a low speed to pop any air bubbles that have formed.
Keep the buttercream covered until you are ready to use it.
Assembly Directions:
Trim your cake layers to make each layer flat on top for easy stacking. I recommend using a bread knife for this step.
Using either a cake board or cake stand, place a small dollop of buttercream in the center and add the first cake layer. Place 1 cup of buttercream on this layer and spread until the top of the layer is covered.
Repeat this step 2 more times until all the layers are stacked on each other.
Place the cake in the freezer for 10 minutes to ensure the layers are secure.
Take the cake out of the freezer and frost the edges, sealing in all the cake crumbs during this coating of buttercream.
Place the cake back in the freezer for 10 more minutes to let the crumb coat harden.
Frost the cake with the rest of the buttercream to complete the cake.
To create the rustic look with the buttercream, use an offset spatula and swipe at an angle to create the rustic look. You can add as many swipes as you’d like.
Decorate the cake and let it chill in the fridge for at least 30 minutes before serving.
Store any leftovers in an airtight container.
pH Delight
$19.00
pH Delight, formally known as “Onyx Delight”, is a flavor experience. Rich vanilla, spicy cinnamon, and earthy honey make this syrup a class of its own. This trifecta flavored syrup has been gracing the coffee mug since the early '90s. This syrup creates one of the most widely requested drinks and is without a doubt a classic.
Ingredients: organic cane sugar, water, honey, cassia chips, vanilla bean, vanilla extract, kosher salt, lactic acid
Quantity:
Hello, dedicated Pink House Alchemy connoisseurs! We're thrilled to present our newest and most exquisite creations: the Pink House Alchemy Coffee/Cocktail 6-Packs. Get ready for an exciting adventure that'll charm your taste buds, honor our dedication to farm-to-bottle principles, and embrace the spirit of eco-friendly innovation. And the cherry on top? You can relish all of this while enjoying FREE SHIPPING on both six packs! 🌍💚
Let's look at these delicious offerings:
Coffee six pack: Lavender, Toasted Caramel, pH Delight, Vanilla Bean, Cardamom, and Hazelnut
☕ Coffee six pack: Picture meticulously curated coffee syrups that elevate your morning ritual. We've poured our hearts into crafting these flavors and dedicated ourselves to sustainable, biodegradable packaging. Here's the clincher: our syrups epitomize the farm-to-bottle experience, crafted with pure, all-natural ingredients. Say hello to Vanilla, Lavender, pH Delight, Toasted Caramel, Hazelnut, and Cardamom, each meticulously designed to elevate your coffee experience to unparalleled heights.
Cocktail Six Pack: Simple Syrup, Dark Cherry Grenadine, Tonic, Lavender, Mexican Chile, and Ginger.
🍹 Cocktail 6 Pack: For the cocktail maestros, we've got your ideal companion. Elevate your mixology game with these essential ingredients. Inside, discover Simple Syrup, Tonic, Ginger, Dark Cherry Grenadine, Lavender, and Mexican Chile, all masterfully created for your cocktail wizardry.
As we embark on this eco-conscious voyage, we want to remind you that, although we adore your passion, the flavors within these packs are thoughtfully curated and cannot be swapped out. Trust us, each has been meticulously selected to etch unforgettable memories in your sipping adventures. 💕💕💕💕
Let's toast the future of flavor, sustainability, and the Pink House Alchemy!
Pumpkin Butternut Spice Syrup
$19.00
This syrup is a warm and nutty nod to fall! It has all the familiar autumn spices in all the right places. Perfectly blended creamy pumpkin and savory butternut squash are complimented by maple, brown sugar and cardamom. This cozy concoction will surely make you exclaim, “I need a pumpkin spice latte!” No shame, it really is perfect. You can be as excited as we are.
Ingredients: organic cane sugar, water, pumpkin puree, butternut puree, cassia chips, cardamom seeds, brown sugar, maple extract, kosher salt, lactic acid
Quantity:
Don’t forget Pumpkin Butternut Spice Simple Syrup is Available!!!
The whiskey sour is both the best and worst cocktail in the world. It’s the perfect opportunity to flex your combination of fresh ingredients, curation of bitters and syrup, and choice of base spirit. While some feel freaky about the egg white (don’t worry vegans, I am one of you and will offer solutions here) for good reason, proper preparation and handling of this strange element of the cocktail add to its intrigue.
When done poorly, featuring, a thick, burns your throat all the way down, ‘sweet and sour mix’, it can be a dumpster fire of hot garbage. We will offer solutions to make this cocktail the least dumpster fiery version possible.
Lemon, sugar, whisk(e)y, egg white, bitters, that’s it.
Read as:
Fresh squeezed lemon juice: prepared less than 3 days prior, strained and refrigerated
Simple syrup: not containing baking soda or mold as many dive bar varieties do
Whiskey: bourbon, rye, Tennessee, as well as the Irish spirit (+non alc!)
Whisky: Scotland, Canada, and Japan
Egg White: split off from egg yolk, preferably not from a carton of egg yolks, kept refrigerated for use
Vegan egg white: Aquafaba (the residual juice from a can of chickpeas; strained, refrigerated)
Bitters: traditionally aromatic bitters, however the ones with the yellow cap are made with artificial caramel color so we are going to offer a better solution.
Base recipe:
1.5 - 2 oz base spirit, or whisk(e)y (we are very much pro lo - ABV)
.75 oz fresh squeezed Lemon Juice (strained)
.75 Simple Syrup pH Alchemy Simple Syrup (our is shelf stable and free from harsh chemical preservatives so you don’t have to worry about it ruining the rest of the drink)
Egg yolk (all of it, or .75 oz Aquafaba)
Bitters - for aromatic garnish pH Alchemy House Bitters (ours are free from artificial ingredients and full of whole botanical flavor and nose)
Combine your ingredients into a shaker tin with light ice, shake vigorously for 10 seconds. Be careful with the seal on your shaker tin as the egg white will build pressure and can want to pop off – all bartenders have been coated in a full egg white bath in the middle of an extremely busy bar shift - always at the worst time possible. Gently slap the side of the shaker tin so that the small part comes out easily. Using a hawthorn strainer, strain the big part of the tin into the small part, then dump that ice, then strain the cocktail back into the small shaker and seal the tins. Shake for another 5 seconds – the pressure from the tins is really going to want to burst so be careful!
Once this is done, use that hawthorn strainer to strain your whiskey sour into a coupe glass. What you just did was referred to as a reverse dry shake, meaning that you shook the cocktail without ice (for maximum froth) after shaking it with ice (for chill and dilution) so that the ice wouldn’t get in the way of that killer whiskey sour texture.
This last part is super fun. On your finished whiskey sour cocktail that is now in your coupe glass, drop a few (3 -10) dots of bitters to the top, and they should sit there on the foam. You can get creative here with a tiny toothpick and drag the tip through the dots to make hearts, or connect them all together to make a kind of wreath of hearts. This is both pretty and offers a nice nose of aromatic bitters as the intro into sipping the cocktail.
Other options include using some non alc Whiskey alternatives out there on the market, experimenting with shrubs to add extra acidic, swapping out the bitters with another variety, as well as experimenting with different seasonal simple syrups to pair with dinner or the event of the evening. Feel confident swapping out ingredients with the same recipe as the one above and get creative with your pallet, and you will be able to create your perfect version of this cocktail.
Bonus: The NY Sour is a popular variation on the whiskey sour, but instead of including egg white, a thin layer of red wine is floated on top of the cocktail, which is served in a rocks glass with ice instead of a coupe glass. Have fun experimenting with the recipe above and spicy, dry red wines that add texture and complexity to the composition.
by Jared Weirman, Director, Wholesale and Special Projects
PUMPKIN BUTTERNUT SPICE SYRUP IS BACK!
Our long-awaited Pumpkin Butternut Spice syrup is BACK and available online at pinkhousealchemy.com and in our shop located at 928 N College Ave in Fayetteville, Arkansas!
You know we only use real ingredients for our syrups, you won't find any artificial flavorings here! A few of our favorite ways to use this syrup: Hot Pumpkin Spice Latte (obvi), Pumpkin Protein Balls, Iced PSL, Pumpkin Spice Cake Box Cookies, Pumpkin Spice Roasted Sweet Potatoes, Pumpkin Spice Old Fashioned, and MORE! Follow us on Instagram for fall recipes! For now, we'll leave you with a classic pH Pumpkin Spiced Latte recipe.
Pink House Pumpkin Butternut Spice Latte:
• 2 shots of espresso
• 8 oz milk
• 1 oz. pH Pumpkin Butternut Spice syrup
Combine espresso and syrup in your favorite mug. Pour your steamed and/or frothed milk over top. Take a deep breath to embrace the coziness of fall and feel like your latte is wrapping you in a warm sweater.
OR
• 1 oz pH Pumpkin Butternut Spice syrup
• 1 cup of coffee
• 3 oz. of cream
Add syrup and cream to a small French press to froth. Pour over your coffee and enjoy!
Pumpkin Butternut Spice Syrup
$19.00
This syrup is a warm and nutty nod to fall! It has all the familiar autumn spices in all the right places. Perfectly blended creamy pumpkin and savory butternut squash are complimented by maple, brown sugar and cardamom. This cozy concoction will surely make you exclaim, “I need a pumpkin spice latte!” No shame, it really is perfect. You can be as excited as we are.
Ingredients: organic cane sugar, water, pumpkin puree, butternut puree, cassia chips, cardamom seeds, brown sugar, maple extract, kosher salt, lactic acid
Quantity:
Taco Tuesday is my favorite weeknight dinner, and I’m always searching for quick weeknight sides. This corn salsa is the perfect way to use up the late summer produce while enjoying an easy meal. Our Pink House Mexican Chile Syrup ties together the sweetness of the corn with the heat from the jalapeno and chili powder, making it the perfect secret ingredient.
Corn Salsa
2 cans of corn (drained) or 4 ears of fresh grilled corn
2 avocados, diced
1 pint cherry tomatoes, sliced in half
1 jalapeno, diced
½ red onion, diced
1 cup queso blanco, crumbled
1 bunch of cilantro, diced
Dressing:
¼ cup lime juice
¼ cup olive oil
¼ cup Mexican Chile Syrup
½ tsp salt and pepper
½ tsp cumin
½ tsp chili powder
Dice the avocados, cherry tomatoes, jalapeno, red onion and cilantro
Add all the Corn Salsa ingredients in a large bowl and toss them together until everything is evenly distributed.
In a small bowl, mix the lime juice, olive oil, Mexican Chile Syrup, salt, pepper, cumin, and chili powder together.
Pour over the corn salsa and mix it all together.
Let the salsa chill in the fridge for at least 45 minutes.
Eat salsa as is or with tortilla chips.
Mexican Chile Syrup
$14.00
Mexican Chile Syrup is made from the arbol chile. We chose these peppers for their bright hot taste and their distinct smokiness. Use this to make killer chile lime soda, a pH staff favorite. Or get creative in the kitchen and use Mexican Chile for curry dishes and barbecue sauces to add a sweet heat without making the sauce thicker.
Ingredients: organic cane sugar, water, chile de arbol, cassia chips, vanilla bean, citric acid
Quantity: