Pink House's signature syrup — vanilla bean, warm cassia cinnamon, honey, and a pinch of kosher salt over a cane-sugar base. Built for the latte, the espresso martini riff, the hot toddy, the cocktail you didn't know you needed.
About Pink House Alchemy
Founder Emily Lawson — a trained dietician and culinary innovator — launched Pink House Alchemy in 2012 out of a 100-year-old pink Victorian in Fayetteville, Arkansas. Every syrup is small-batch, all-natural, no dyes or shortcuts. Built for the home bartender, the barista, and the cook who reads ingredient panels.
Key ingredients
- Vanilla beans + vanilla extract — real, deep, layered vanilla.
- Cassia cinnamon chips — warm, slightly sweet bark.
- Honey — for the floral background.
- Cane sugar + kosher salt — balanced base.
Good to know
- Small-batch, farm-to-bottle in Fayetteville, AR.
- Women-owned, founder-led — Emily Lawson, since 2012.
- All-natural ingredients — no dyes, no coloring, no additives.
- Versatile — coffee, cocktails, sodas, baking.
How to enjoy
Stir 0.5–1 oz into espresso, lattes, sparkling water, lemonade, or cocktails. Pour over pancakes or yogurt. Refrigerate after opening; finish within ~6 weeks for best flavor.
Swizzle's Take
This is the Pink House syrup we tell first-timers to buy. It's the most versatile pour they make — coffee, cocktails, hot toddies, even pancakes.
