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
Roasted Bell Peppers Stuffed with Beef, Fontal, & Carolina Gold Rice
0
Rigatoni alla Nona
0
Red Bell Pepper Sformato
0
Butter Bean & Cumin Hummus Tartine with Shaved Radish, Cotija Cheese, & Lime
0
Pickled Shrimp with Butter Beans, Red Onion, Serrano, Parsley, & Heirloom Cherry Tomatoes
0
Grilled Butter Beans with Pumpkin Seed & Cilantro Pesto
0
Crispy Buttermilk Soft-Shell Crab with Asparagus, Pickled Red Onion, Pimiento-Cheese Grits, & Roasted Tomato Butter
0
Cornmeal-Sautéed Soft-Shell Crab BLT with Arugula & Roasted Tomato Vinaigrette
0
Grilled Soft-Shell Crabs with Summer Field Peas, Sweet Corn Succotash, & Pecan-Parsley Pesto
0
Brandy Smash
0
Brannon Florie’s Chilled Buttermilk Pea Soup with Pea Tendrils
0
Veggie Flatbread
0
Spring Pea Salad
0
Michael Fitzgerald’s Habañero Syrup
0
Ian Farley’s Chocolate Whiskey-Soaked Cherries
0
Double-Breasted
0
The Devil Wears Nada
0
Bacon-Wrapped Shad Roe with Anson Mills Polenta & Heirloom Tomato Salad
0
Cornmeal-Crusted Shad Roe with Confit Potatoes & Lemon Velouté
0
Pan-Roasted Shad Roe with Scrambled Eggs & Peppadew Peppers
0
Kevin Johnson’s Pan-Roasted Triggerfish with Clam Chowder Jus
0
Patrick Owens’ Sausage
0
Patrick Owens' Barley
0
Brussels Sprouts Gratin
0
Load more