Winter-Spiced Glazed Carrots with Crème Fraîche and Crispy Tops

Add a splash of festive warmth to your Thanksgiving table with this stunning carrot dish! Roasted to caramelized perfection and drizzled with a fragrant winter spice glaze, these carrots are elevated by a dollop of tangy crème fraîche and a crisp, savory crunch from fried carrot tops. It's a side dish that feels as special as the holiday itself.

Ingredients:

1 lb carrots (mixed color tops still on are best )

2 tablespoon olive oil

2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

6 sprigs fresh thyme

1/4 cup pH Winter Spice syrup

1 clove garlic

1 cup crème fraiche

1. Chop off the leafy carrot tops (reserve for later) and scrub well.

2. Toss the carrots in olive oil, salt and black pepper. Place the carrots on a rimmed baking sheet and throw on the sprigs of fresh thyme.

3. Slide the carrots into a preheated 400 degree oven and roast for 30 minutes.

4. Prepare the glaze by mixing one crushed clove of garlic and add to syrup (reserve a tablespoon of syrup and stir that into the crème fraiche).

5. While the carrots are roasting, fry the carrot tops in canola oil (1 cup of oil in a small pot, drop tops in for a quick fry until crispy, sprinkle in flake salt)

6. Remove the carrots from the oven and drizzle on the glaze. Turn oven to 450. Toss to coat and place the carrots back into the oven for 10-15 more minutes. Just give them another toss halfway through.

7. Top glazed carrots with crème fraiche and fried carrot tops.

Berry Merry Brussels Sprouts

Let's Butter Up

A Cozy Twist on a Classic

A Beloved Southern Dessert

Batch Brandy Shot

Gather ’round and share the warmth!

Raise a glass to the season with this rich, spiced shot. Smooth brandy, sherry, and a hint of citrus make it the perfect cozy sip—finished with a bitters-kissed orange slice.

Ingredients: 

• pH Bitters

• pH Winter Spice syrup

• Pedro Ximenez Sherry (we used El Maestro Sierra)

• Brandy (we used Daron Calvados Pays D'auge Fine 5 Yr)

• 1-2 oranges 

Cut an orange into quarter slices and douse in pH Bitters. Set to the side. Pour 3 oz of brandy and 3 oz of whiskey over ice. Top with pH Bitters. Add 1.5 oz of sherry. Add a splash of pH Winter Spice. Stir for about 1 minute. Top with more bitters 

Add a cube of ice to your glasses and strain cocktail in each. Pass around the room and finish your shot with your orange slice. Makes for 10-12 shots. 

Cheers!

Espresso Tonic

Bright, bold,

and effortlessly festive—this bubbly espresso tonic is your perfect sip for cozy nights or lively gatherings. Cheers to winter magic!

INGREDIENTS:

½ oz pH Winter Spice syrup
¼ oz pH Tonic syrup
Espresso shot
Soda water
Garnish with lime
(Add in gin or vodka for a spiked version)

Combine ingredients in a shaker tin with ice, and shake until chilled. Strain and pour into a glass with fresh ice, top with soda water and garnish with a dehydrated lime wheel.

Cheers!

Spiced Cherry Gin Sour

“What’s your drink? Grenadine.”

Honestly, same.

INGREDIENTS:

.25 oz pH Dark Cherry Grenadine
.25 oz pH Winter Spice syrup
.75 oz fresh lime juice
2 oz gin
1 egg white or 1 oz of aquafaba (vegan alternative)
pH Cardamom cocktail cherries
pH House bitters

To a shaker, add 1-2 pH Cardamom cocktail cherries, juice, syrup, gin and egg white or substitute. Gently muddle cherries until aromatic. Close your shaker and ‘dry shake’ for 10-15 seconds without ice. Add ice to your favorite glass and a generous scoop to your shaker. Shake vigorously for 15-20 seconds. Double strain over fresh ice and garnish a cocktail cherry and a couple dashes of pH House bitters. Cheers!

Cheers!

Pappi Slapper

Pour One for Pappy.

This one goes out to the godfather of bourbon – Pappy Van Winkle. Smooth as butter and rich as a peanut butter shake, this one makes for both a nightcap *and* a delightful treat all in one sip.

INGREDIENTS:

.75 oz pH Sarsaparilla syrup, divided
.5 oz fresh lime juice
2 oz peanut butter bourbon
¼ cup of heavy cream
pH Delight “shake” for garnish

Prep your Sarsaparilla cold foam: combine ¼ cup of heavy cream with a ½ oz of pH Sarsaparilla syrup. Use a milk frother to create a light foam. Combine remaining ¼ oz of syrup with lime juice and peanut butter bourbon to a shaker. Add ice to your favorite rocks glass and a generous scoop to your shaker. Close and shake to combine and chill. Pour over fresh ice and top with a layer of cold foam. Sprinkle a little pH Delight ‘shake’ or smoked sea salt over the top for aromatics.

Cheers!