P&H Hibiscus Syrup

The high-drama hibiscus flower (often seen tucked into the hair of tropical hula girls), has broad petals and a faint fragrance that translates into a flower soda that's not too sweet and far from cloying, the way rose and lavender can sometimes get. P&H Soda Company makes their syrups with real, organic cane sugar, meaning no thirst-inducing, over-processed high fructose corn syrup. 

A bit of lime, ginger and spice rounds out the syrup's flavor. Its subtle, dry and almost cozy flavor belies its tropical roots.

This syrup mixes well with ingredients you probably already have in the kitchen. Aside from using cordial-style with seltzer water, this would be a great sweetener for black tea, for making hibiscus lemonade, or any number of cocktails.

Anton Nocito, the man behind P&H Soda Company is a trained chef, so rest assured that these syrups are made with a deft hand and tested with an expert palate.

These syrups are made to be experimented with. Get to know the flavor by making a simple soda: in a tall glass, put about two fingers worth in the bottom and fill with cold, bubbly seltzer. If you're ready to get boozy, here's a cocktail recipe:

Flower Fizzy

1 1/2 ounce gin (Plymouth is best)
1 ounce fresh orange juice
1 ounce hibiscus syrup
3 drops of orange flower water

Use a cocktail jigger to measure to get the best balance of flavors. Put all the ingredients into an ice-filled cocktail shaker, shake it up and strain into an ice-filled highball glass. Top with club soda,  and garnish with an orange half-wheel.

These delicious, all-natural syrups are Anton Nocito's first step towards owning his own soda fountain. For a lot of adults, going to a soda fountain — with formica counter tops, spinning vinyl stools, a man behind the counter perhaps wearing a soft paper cap — is a sweet memory marred only by the industrial foods and sodas usually served there.

Nocito wants to recreate that soda fountain feeling, but with natural ingredients, sourced responsibly and organic when possible. He uses no high fructose corn syrup or other mysterious ingredients in his syrups, because flavor — not shelf life, nor mouth-feel — is king.

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