Honey Stars in New P.F. Chang's Cocktail Menu


Because fresh, quality ingredients are central to P.F. Chang’s food philosophy, integrating pure, all-natural honey and hand-squeezed juices with premium spirits for its recently launched “Garden to Glass” cocktail menu was a natural fit. 

"We knew honey was the ideal ingredient to emphasize the essence of our Garden to Glass cocktails," says Mary Melton, P.F. Chang’s beverage director. “We are enamored with honey’s complexity and taste profile.” 

The restaurant company worked with Master Mixologist Kim Haasarud of Liquid Architecture to create the new cocktail menu, and collaborated with the National Honey Board on employee education and social media initiatives.

The National Honey Board played a supporting role in the creation of the Garden to Glass cocktails, advising P.F. Chang's on different honey varietals. P.F. Chang’s selected orange blossom honey for its delicate citrus notes and natural tie into the Garden to Glass theme.

There are over 300 unique honey varietals in the United States, each with a different color and flavor profile—from light to dark and mild to bold. 

P.F. Chang's new Garden to Glass menu features the following handcrafted cocktails: 

Cucumber Collins—premium vodka, honey simple syrup, and cucumber poured over muddled Thai basil leaves.

Twisted Whiskey Sour—premium bourbon, triple sec, orange juice and honey simple syrups with a dash of orange bitters.

Honey Thyme G&T—premium gin shaken with honey simple syrup, hand-squeezed lemon juice, tonic water, garnished with a sprig of thyme.

Anejo Buzz—premium tequila, triple sec, honey simple syrup, hand-squeezed lemon juice, mint garnish.

"Honey is increasingly tapped as an alternative sweetener for cocktails and non-alcoholic beverages," explains Haasarud. "Honey not only sweetens drinks, but can also add balance, complexity and mouthfeel, as well as flavor notes based on the honey varietal."

Garden to Glass cocktails are available at P.F. Chang’s 211 locations across the U.S. 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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