This sarsaparilla is made from the real root and organic cane sugar. Make it into a soda or use it in a cocktail. Also available in hibiscus and cream soda. Handmade in Brooklyn, New York. (
Sarsaparilla is one of the main ingredients in root beer. This sarsaparilla syrup is made from real roots, and has a clean, fresh, earthy taste. Most sarsaparilla sodas use high fructose corn syrup that overpower the natural taste of the root. Not P&H Soda Company. The root was originally famed for it's unique flavor, and P&H makes this cowboy drink so sarsaparilla is the star, not the sweetness.
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.
Make this into a classic soda by mixing a couple of fingers of syrups with cold seltzer water. But even sarsaparilla, which seems like the quintessential old-timey soda can be made into a cocktail. Here are two recipes, one of them can be made with booze, or leave it out for something more wholesome:
Soda Fountain Fashion
2 ounces Bourbon (Four Roses or Old Weller 107)
1/4 ounces sarsaparilla syrup
3 dashes Dutch's Colonial Bitters
Stir well over ice and strain into a chilled old-fashioned glass with large ice cubes. Garnish with a twist of lemon peel
(1 1/2 ounces rum, optional)
1 ounce sarsaparilla syrup
1 ounce lemon juice
1 ounce whole milk
1 egg white
Shake all ingredients well in a cocktail shaker without ice to emulsify, then shake with ice and strain into a highball glass. Top with about 3 ounces of seltzer, and garnish with a few drops of your favorite aromatic bitters.
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 these places served.
Nocito wants to recreate that soda fountain feeling, but with natural ingredients, sourced responsibly and organic when possible. He uses no high fructose corn syrups or other mysterious ingredients in his syrups, because flavor, not shelf life, nor mouth-feel, is king.
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