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Find. Eat. Drink.
Edition: 23 July, 2010
Soda That Pops
Soda That Pops

Brand New to The Market

Chef Anton Nocito knows food. He's a former butcher, an alum of the French Culinary Institute and two Danny Meyer restaurants (Union Square Cafe and MoMA's Cafe 2), and is currently the Executive Chef at A Cafe in the AKA Hotel Central Park.

Last July, Anton started learning about drinks. He began experimenting with artisanal syrups, made from fresh farmers market produce: blueberries, cherries, lemon verbena and Concord grapes. He added a bit of fizz and his new biz was born.

P&H Soda and Syrup Inc. is Anton's first step in achieving his dream of opening an old school soda fountain. The seasonal flavors he creates are great for a refreshing soft drink, an ice cream soda, or as a mixer for an adult beverage.

You can pick up P&H Soda at Brooklyn Farmacy, Brooklyn Ecopolis, and Brooklyn Kitchen, where chef Notico teaches soda making classes.

Hibiscus Lime Rickey

Ingredients:

  • 1 oz P&H Lime Syrup

  • 1/2 oz P&H Hibiscus Syrup

Directions:

  • Fill a 16 oz glass with ice.

  • Add both syrups, top with seltzer and stir.

Gimlet

Ingredients:

  • 2 oz good gin

  • 1 oz. P&H Lime Syrup

  • Juice of 1/2 lime

Directions:

  • Place all in a shaker with ice.

  • Shake for 15 seconds and strain in a cocktail glass

  • Garnish if desired with lime peel or slice.

Learn More...

Q & A with owner/chef Anton Nocito: find out where to buy P&H Soda and Syrup and discover the other artisanally made products he recommends.
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