CHARLESTON
MAGAZINE'S NEW ONLINE DINING GUIDE
The City Magazine Since 1975
Search form
Search
SUBSCRIBE / LOGIN
Toggle navigation
SUBSCRIBE / LOGIN
FEATURES
EAT & DRINK
THINGS TO DO
SO CHARLESTON
STYLE & SHOPPING
HOME & GARDEN
REAL ESTATE
TRAVEL & OUTDOORS
WEDDINGS
CHARLESTON WEDDINGS MAGAZINE
SUBMIT YOUR WEDDING ANNOUNCEMENT!
THE MAGAZINE
SUBSCRIBE
WHERE TO BUY
DIGITAL EDITION
READER SERVICES
JOIN THE CLUB!
VIDEO
ARCHIVES
SPECIAL SECTIONS
CHARLESTON NEWSLETTER
NEWSLETTER SIGN UP
CONTACT US
ADVERTISE
CAREERS
Phantom
Rate This Recipe:
0
INGREDIENTS:
3 oz. Grey Goose Orange
1 oz. Mango carrot
1 oz.Grenadine
1 oz. Blue Curacuo
DIRECTIONS:
Rim glass with Hibiscus Syrup and sugar and serve with a skewered Hibiscus flower and mint leaf
TAGS:
Sugar
/
Mint
BROWSE RECIPES
SEARCH RECIPES
Apply
Skillet Whiting
0
Charleston Okra Soup
0
The Original She-Crab Soup
0
Shrimp Paste
0
Spiced Pickled Shrimp
0
Jestine’s Ice-Box Pickles
0
Chopped Artichoke Pickle (Jerusalem Artichoke Relish)
0
Nathalie Dupree’s Pimento Cheese
0
Benne Seed Wafers
0
Henry’s Cheese Spread
0
Cheese Straws
0
Grapefruit-Marinated Duck Breast with a Bitter Lettuce & Grapefruit Salad
0
Parsnip & Grapefruit Soup
0
Grapefruit Marmalade
0
Almond Galette with Maple Cream & Winter Fruit Chutney
0
Tres Leches Cake
0
Goat Cheese Budino with Spiced Pistachios & Apricot Jam
0
Sweet Potato Doughnuts with Candied Bacon Crumble
0
Pork Tenderloin Char Sui with Scallion Pancakes & Lemon Ginger Glaze
0
Grilled Orange Pepper Brined Pork Chops with Grandma’s Squash Casserole
0
Carolina Gold Rice Pudding with Raspberry, Chamomile, & Lime
0
Carolina Gold & Roasted Porcini Mushrooms
0
Polenta di Riso with Kale, Garlic, & Fines Herbes
0
Hominy Grill’s Pan Fried Shrimp & Grits
0
Load more
