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
Apple Pie
0
Collard Greens with Ham Hocks
0
Candied Yams
0
Hoppin’ John
0
Oyster Pilau
0
Okra Soup
0
Brandy-Pecan Flip
0
Peach Cheesecake with Pecan-Graham Cracker Crust
0
Sweet Tea Pork Tenderloin
0
Johns Island Guiness, Truffle, & Olive Oil Steamed Collards
0
Lowcountry Bacon-Wrapped Stuffed Shrimp with Peach Dipping Sauce
0
Lowcountry Tres Leches
0
Porcine in the Fall
0
Tuscan Collards with Leeks
0
Lowcountry Boil Sliders
0
Braised Pork Shank
0
Lamb, Focaccia, and Pineapple Sage Dressing
0
Sweet Basil Habanero Bloody Mary
0
Snappy Snob
0
Vespa Versace
0
Autumn Harvest
0
Smores Tini
0
Pherigo
0
Pear Pomtini
0
Load more