The "Oh La La La," a pH Blackberry Sage Sorbet Fizz Recipe

The "Oh La La La," a pH Blackberry Sage Sorbet Fizz

by Ben Bosler

With sun rays beaming down, I can't help but be inspired by summertime's flavors and sweet sounds. My taste buds have been working away at finding the perfect combination between flavor and hydration, aiming for a delightful summer menu. It was Pink House Alchemy's Blackberry Sage syrup, a delicious batch of berries locally sourced from McGarrah farms that inspired the first drink on the menu. The craving came to me while listening to "Oh La La La" by Teena Marie is a classic 80s love ballad that's all about the feeling when you know it's real.

The "Oh La La La," a pH Blackberry Sage Sorbet fizz, compliments everything I crave this season. It's the sweet blend of Vanilla Bean, Lemon and Blackberry Sage takes me back to being a little kid, eating snow cones all summer long. I guarantee it will leave you wanting a second serving.

Oh La La La" Recipe:

1.5 oz pH Vanilla Bean

.75 oz Lemon Juice

Ice, Soda Water

1 scoop of Blackberry Sage Sorbet

(add 2 oz of bourbon to make it boozy)

Sorbet Recipe:

1 cup fresh blackberries

Half-cup water

Half-cup Blackberry Sage Syrup

Blend, fine strain into baking dish.

Freeze.

Meet Ben Bosler, the Cafe Manager and Lead Barista at Pink House Alchemy. Ben got his start in coffee at the age of 14 and has since been creating beverages to satisfy the tastes of those around him. When he's not moving behind the bar, this Oklahoma native with a palette wise beyond his years is sprinkling his charm all over NWA. Catch him on the bike trail with a book in hand or crafting a wickedly delicious pickle martini. Ben loves making drinks for his friends and cuddling with his beloved 3-legged cat, Liza.