Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.

Friday, September 16, 2011

Drink of the Week: Hibiscus Soda Syrup from P&H Soda Co.

We first discovered P&H Soda Co. while researching our July/August 2011 feature on the revival of the American soda fountain, and ever since, we’ve been enamored with their Brooklyn-made syrups, especially today’s Drink of the Week—the hibiscus soda syrup. Made from a combination of dried, organic Egyptian hibiscus tea from SerendipiTea and lime, ginger, and a touch of spice, soda jerks and bartenders from coast to coast are infusing its floral tang into old-fashioned sodas, contemporary cocktails and crowd-pleasing punches, like the Colonial Punch with floral gin, fresh lime and orange juices, and sparkling water and wine. $12/12 oz. pnhsodaandsyrupinc.com

Colonial Punch
8 oz. Hendrick’s gin
2 oz. P&H Hibiscus Syrup
2 oz. fresh lime juice
2 oz. fresh orange juice
2 oz. soda water
2 oz. dry sparkling wine
Peychaud’s bitters to taste
Ice block
Tools: wooden spoon, punch bowl
Glass: punch
Garnish: edible flowers, optional

Combine all ingredients, except sparkling wine and club soda, in a large punch bowl and stir well to combine. Add bitters to taste and refrigerate for 20 minutes prior to serving. Add one large ice block to punch bowl and stir again. Top with sparkling wine and soda water and garnish.