Recipes

Recipes

Gum Syrup

Bittered Sling

Charles H. Baker, Jr., The Gentleman's Companion, 1939

2 oz Armagnac
¼ oz Small Hand Foods Gum Syrup
2 dashes Angostura bitters

Add all ingredients to a rocks glass and stir to dissolve syrup. Add a large chunk of ice and stir to chill. Garnish with freshly grated nutmeg.

recipe-Bittered-Sling

Improved Gin Cocktail

Thad Vogler, Bar Agricole, 2011

2 oz Ransom Old Tom gin
bar spoon maraschino liqueur
bar spoon Small Hand Foods Gum Syrup
2 dashes The Bitter Truth Repeal Day bitters

Stir all ingredients together in a rocks glass. Add a large chunk of ice and stir to chill. Garnish with a lemon twist.

recipe-Improved-Gin-Cocktail

Mint Julep

2 oz bourbon
½ oz Small Hand Foods Gum Syrup
several mint leaves

Place all ingredients into a julep cup without ice. Press mint several times with a bar spoon to release the oils. Fill with crushed ice and stir until outside of cup is             frosted with ice. Garnish with several sprigs of mint, “spanked” between the palms to release the aroma.

recipe-Mint-Julep

Sazerac

½ oz Small Hand Foods Gum Syrup
2 oz rye whiskey
2 dashes Peychaud’s bitters
absinthe

Rinse cocktail glass with absinthe. Stir Gum Syrup, rye and Peychaud’s together. Strain into absinthe-rinsed glass. Garnish with lemon peel, either twisted over glass and discarded or left in glass.

recipe-Sazerac

Tom Collins

2 oz Old Tom gin
1 oz lemon juice
¾ oz Small Hand Foods Gum Syrup
soda water

Add all ingredients except ice to a collins glass and stir to combine. Add ice, then top with soda. Stir again to chill. Garnish with a cherry-speared lemon wheel.

recipe-Tom-Collins

Whiskey Cocktail

adapted from Jerry Thomas, How To mix Drinks, 1862

2 oz bourbon
¼ oz Small Hand Foods Gum Syrup
2 dashes Angostura bitters
1 dash orange bitters
1 4-inch strip of lemon peel (no pith) (or orange peel)

Rub lemon peel around rim of an old-fashioned glass. Place peel, Gum Syrup and bitters into the glass. Press peel with the back of a barspoon several times to release oils. Add bourbon and a couple large ice cubes and stir for 15 seconds.

recipe-Whiskey-Cocktail

Whiskey Smash

Jerry Thomas, How To Mix Drinks, 1862

1 small lemon, cut into quarters
several mint leaves
¾ oz Small Hand Foods Gum Syrup
2 oz bourbon or rye whiskey

Place lemon wedges and gum syrup into a mixing tin and muddle. Add mint leaves, whiskey and ice and shake vigorously. Strain into an old-fashioned glass over fresh ice. Garnish with a fresh mint sprig.

recipe-Whiskey-Smash

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Orgeat

Army-Navy

adapted from Harry Craddock, The Savoy Cocktail Book, 1930

2 oz gin
¾ oz fresh lemon juice
¾ oz Small Hand Foods orgeat
2 dashes absinthe

Shake all ingredients vigorously with ice in mixing tins and strain into a chilled cocktail glass.

recipe-Army-Navy

Aruba

Trader Vic's, Oakland, 1944

2 oz gin
¾ oz fresh lemon juice
½ oz Small Hand Foods Orgeat
½ oz Cointreau
½ oz egg white

Add all ingredients to mixing tins and shake vigorously without adding ice. Then add ice and shake again. Double-strain into a chilled coupe.

recipe-Aruba

Bourbon Lift

Brooke Arthur, House Spirits, 2013

1½ oz bourbon
½ oz Small Hand Foods Orgeat
½ oz House Spirits coffee liqueur
½ oz heavy cream
cold seltzer water

Shake all ingredients vigorously with ice in mixing tins and strain into a chilled fizz glass. Beat with a barspoon while adding seltzer to the rim of the glass. Let stand for a minute to allow foam to firm, then slowly add more seltzer to “lift” the head above the rim of the glass.

recipe-Bourbon-Lift

Brandy Lift

Jennifer Colliau, 2011

I created this cocktail for the Imbibe Magazine fifth anniversary party at the second Portland Cocktail Week in 2011. There is no historical cocktail family that contains cream and soda but no egg, so I named it a “Lift” as if it was an actual category. Fortunately, a couple other San Francisco bartenders have taken to the name as well.

1½ oz brandy
½ oz Small Hand Foods Orgeat
½ oz Benedictine
½ oz heavy cream
cold seltzer water

Shake all ingredients vigorously with ice in mixing tins and strain into a chilled fizz glass.

recipe-Brandy-Lift

Cameron’s Kick

Harry Craddock, The Savoy Cocktail Book, 1930

Erik Ellestad is the foremost authority on the cocktails in the Savoy Cocktail Book. He can be read at savoystomp.com.

1 oz Irish whiskey
1 oz blended Scotch
½ oz Small Hand Foods Orgeat
½ oz fresh lemon juice

Shake all ingredients vigorously in mixing tins and strain into a chilled cocktail glass.

recipe-Camerons-Kick

Gaby de Lys

Charles H. Baker, Jr., The Gentleman's Companion, 1939

2 oz gin
½ oz Small Hand Foods Orgeat
2 dashes absinthe
2 dashes Angostura bitters

Shake all ingredients vigorously in mixing tins and strain into a chilled cocktail glass.

recipe-Gaby-de-Lys

Gin Fizz Tropical

adapted from Charles H. Baker Jr. by Erik Adkins, Heaven's Dog, San Francisco, 2009

A liberal interpretation of Baker’s version in that orgeat supplies the fat rather than cream. One of Erik’s skills is that he can take a poorly written recipe and make it delicious, as evidenced by this.

2 oz gin
1 oz fresh lime juice
½ oz Small Hand Foods Orgeat
½ oz Small Hand Foods Pineapple Gum Syrup
½ oz egg white
soda water

Shake all ingredients (except soda) without ice. Add ice and shake vigorously. Strain into a fizz glass and top with soda water. Garnish with a lime slice and mint sprig.

recipe-Gin-Fizz-Tropical

Japanese

adapted from Jerry Thomas, How To Mix Drinks, 1862

Created to commemorate the first visit by the Japanese Consulate to the US Embassy in 1860, which is why it is called the Japanese yet contains no Japanese ingredients.

2 oz brandy
½ oz Small Hand Foods Orgeat
2 dashes Angostura bitters

Stir all ingredients over ice in a chilled pint glass for 30 seconds. Strain into a chilled cocktail glass. Twist a piece of lemon zest over the top of the drink, rub it around the rim and drop it into the glass.

recipe-Japanese

Mai Tai

adapted from Trader Vic's, Oakland, 1944

1½ oz aged Jamaican rum
¾ oz fresh lime juice (save a spent lime half)
½ oz Cointreau or good orange curaçao
½ oz Small Hand Foods Orgeat
barspoon cane syrup

Put all ingredients into mixing tins with ice, along with a spent lime half. Shake vigorously, then pour entire contents into a double old-fashioned glass. “Spank” a sprig of mint by smacking it between your palms, then garnish the cocktail.

recipe-Mai-Tai

Orgeat Milk Punch

Jennifer Colliau, Heaven’s Dog, 2010

A variation on a traditional brandy milk punch with orgeat and a dash of cream. The result of an informal competition between Erik Adkins, Jon Santer and myself in the early days of Heaven‘s Dog. Contrary to what those gentlemen may say, adding cream is not cheating. It just makes it better.

1½ oz brandy
½ oz aged rum
½ oz Small Hand Foods Orgeat
½ oz cream
1½ oz milk

Shake all ingredients vigorously in mixing tins and strain into a double old- fashioned glass filled with fresh ice. Garnish with freshly grated nutmeg.

recipe-Orgeat-Milk-Punch

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Pineapple Gum Syrup

El Morocco

adapted from Charles H. Baker Jr., The Gentleman’s Companion, 1939, by Erik Adkins, Heaven’s Dog, 2011

A punch only in that Port would be considered a wine element, and water is provided through dilution during shaking. This is made as a single cocktail, although could be served as a punch over large chunks of ice with seltzer water added.

1½ oz brandy
1 oz ruby Port
½ oz lime juice
¼ oz Small Hand Foods Pineapple Gum Syrup
¼ oz Small Hand Foods Grenadine
1 dash Angostura bitters

Shake all ingredients vigorously in mixing tins and strain into a chilled cocktail glass. Garnish with a lime twist.

recipe-El-Morocco

Gin Daisy

Erik Adkins, Heaven’s Dog, 2011

1½ oz gin
¾ oz lemon juice
½ oz Small Hand Foods Pineapple Gum Syrup
¼ oz Small Hand Foods Grenadine
bar spoon 1-to-1 simple syrup

Stir all ingredients together in a Collins glass. Add ice, top with soda water, and stir again. Garnish with an orange twist.

recipe-Gin-Daisy

Gin Fizz Tropical

adapted from Charles H. Baker Jr. by Erik Adkins, Heaven's Dog, San Francisco, 2009

A liberal interpretation of Baker’s version in that orgeat supplies the fat rather than cream. One of Erik’s skills is that he can take a poorly written recipe and make it delicious, as evidenced by this.

2 oz gin
1 oz fresh lime juice
½ oz Small Hand Foods Orgeat
½ oz Small Hand Foods Pineapple Gum Syrup
½ oz egg white
soda water

Shake all ingredients (except soda) without ice. Add ice and shake vigorously. Strain into a fizz glass and top with soda water. Garnish with a lime slice and mint sprig.

recipe-Gin-Fizz-Tropical

Hotel Nacionale Speciale

adapted from the Hotel Nacionale, Havana, Cuba by Erik Adkins, Slanted Door, 2010

1½ oz rum (white or aged)
¾ oz fresh lime juice
¾ oz Small Hand Foods Pineapple Gum Syrup
½ oz apricot brandy
small dash Angostura bitters

Shake vigorously over ice and strain into a chilled coupe glass. Garnish with a lime twist.

recipe-Hotel-Nacionale-Special

Kokomo

Brooke Arthur, Range, San Francisco, 2009

Brooke Arthur has managed several of San Francisco’s finest restaurant bars, and has a knack for incorporating sherry and Madeira into delicious cocktails. She currently works for House Spirits.

1½ oz Flor de Caña 7 year rum
¾ oz Small Hand Foods Pineapple Gum Syrup
½ oz fresh lemon juice
½ oz Benedictine
½ oz Madeira

Shake all ingredients vigorously in mixing tins and strain into a chilled cocktail glass. Garnish with freshly grated nutmeg on top.

recipe-Kokomo

Pink Haitian Daiquiri

Thad Vogler, Jardinière, 2008

Although listed as a daiquiri, this drink is in fact a daisy, as pineapple syrup replaces a neutral sweetener.

1½ oz Barbancourt white rhum
¾ oz lime juice
¾ oz Small Hand Foods Pineapple Gum Syrup
2 dashes Peychaud’s bitters

Shake all ingredients in mixing tins and strain into a chilled cocktail glass. Garnish with a lime twist.

recipe-Pink-Haitian-Daiquiri

Pisco Apricot Tropical

adapted from Charles H. Baker Jr., The Gentleman’s Companion, 1939 by Erik Adkins, Heaven’s Dog, 2010

1½ oz pisco
¾ oz lime juice
¾ oz Pineapple Gum Syrup
½ oz apricot liqueur
2 dashes Angostura bitters

Shake all ingredients in mixing tins and strain into a chilled cocktail glass. Garnish with a lime twist.

recipe-Pisco-Apricot-Tropical

Pisco Punch

Duncan Nichol, San Francisco, 1893

A traditional punch when considering the gum arabic the “spice” component. Water in this version is provided through ice dilution while shaking the cocktail.

2 oz Pisco
¾ oz fresh lemon juice
¾ oz Pineapple Gum Syrup

Shake all ingredients vigorously in mixing tins, then strain into a chilled coupe glass.

recipe-Pisco-Punch

Single Village Fix

Thad Vogler, Beretta, San Francisco, 2008

A fix is a style of fruit drink typically served over crushed ice and often, but not always, made with pineapple syrup. This version is served strained for a more intense flavor and texture.

1½ oz Del Maguey Minero mezcal
1 oz Small Hand Foods Pineapple Gum Syrup
¾ oz fresh lime juice

Shake vigorously over ice in mixing tins and strain into chilled coupe.

recipe-Single-Village-Fix

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Raspberry Gum Syrup

Clover Club

adapted from Harry Craddock, The Savoy Cocktail Book, 1930

The nutmeg garnish is courtesy of Cocktail “Bill” Boothby, a San Francisco native and bon vivant from the early 1900s.

1½ oz gin
¾ oz fresh lemon juice
¾ oz Small Hand Foods Raspberry Gum Syrup
½ oz dry vermouth
½ oz egg white

Add all ingredients to mixing tins and shake vigorously without adding ice. Then add ice and shake again. Double-strain into a chilled coupe glass. Garnish with freshly ground nutmeg.

recipe-Clover-Club

Cosmopolitan Daisy

Erik Adkins, Heaven’s Dog, 2010

When Heaven’s Dog opened in 2010 we didn’t carry cranberry juice, so could not make a cosmopolitan. Erik created this to appease the vodka-cocktail crowd.

1½ oz vodka
¾ oz lime juice
¾ oz Cointreau
½ oz Small Hand Foods Raspberry Gum Syrup

Shake all ingredients vigorously in mixing tins and strain into a chilled cocktail glass. Garnish with a lime twist.

recipe-Cosmopolitan-Daisy

Floradora

2 oz gin
¾ oz lime juice
¾ oz Small Hand Foods Raspberry Gum Syrup
spicy ginger beer

Combine all ingredients except ginger beer in mixing tins with ice and roll back and forth to chill. Add ginger beer, roll once again, and pour everything into a collins glass. Garnish with a lime slice.

recipe-Floradora

Trenchtown Daisy

Erik Adkins, The Slanted Door, San Francisco, 2009

1½ oz Appleton’s V/X rum
¾ oz fresh lemon juice
¾ oz Small Hand Foods Raspberry Gum Syrup
splash soda
cardamom-infused Batavia arrack in atomizer

Add lemon juice, Raspberry Gum Syrup and rum to ice in a mixing tin and shake vigorously. Double-strain into a chilled coupe. Add a splash of soda water and spray surface a few times with cardamom-infused arrack.

*To make cardamom-infused Batavia arrack: Fill small jar with cracked green cardamom pods. Fill again with Batavia arrack. Let sit for a week, upending daily. Strain through a coffee filter and store in an atomizer.

recipe-Trenchtown-Daisy

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Grenadine

Dempsey

adapted from Harry Craddock, The Savoy Cocktail Book, 1930

1 oz gin
1 oz Calvados
bar spoon Small Hand Foods Grenadine
2 dashes absinthe

Stir well over ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

recipe-Dempsey

El Morocco

adapted from Charles H. Baker Jr., The Gentleman’s Companion, 1939, by Erik Adkins, Heaven’s Dog, 2011

A punch only in that Port would be considered a wine element, and water is provided through dilution during shaking. This is made as a single cocktail, although could be served as a punch over large chunks of ice with seltzer water added.

1½ oz brandy
1 oz ruby Port
½ oz lime juice
¼ oz Small Hand Foods Pineapple Gum Syrup
¼ oz Small Hand Foods Grenadine
1 dash Angostura bitters

Shake all ingredients vigorously in mixing tins and strain into a chilled cocktail glass. Garnish with a lime twist.

recipe-El-Morocco

El Presidente

adapted by Erik Adkins, Slanted Door, 2012

2 oz white agricole rhum
1 oz Dolin Blanc vermouth
½ oz Dolin Dry vermouth
bar spoon Small Hand Foods Grenadine
bar spoon curaçao
1 dash orange bitters

Stir well over ice and strain into a chilled cocktail glass. Garnish with an orange twist.

recipe-El-Presidente

Gin Daisy

Erik Adkins, Heaven’s Dog, 2011

1½ oz gin
¾ oz lemon juice
½ oz Small Hand Foods Pineapple Gum Syrup
¼ oz Small Hand Foods Grenadine
bar spoon 1-to-1 simple syrup

Stir all ingredients together in a Collins glass. Add ice, top with soda water, and stir again. Garnish with an orange twist.

recipe-Gin-Daisy

Improved Whiskey Cocktail

Thad Vogler, Bar Agricole, 2011

Technically a manhattan variation because of the vermouth, yet the grenadine toes the line between that and an improved cocktail.

1½ oz rye whiskey
¾ oz Dolin dry vermouth
¼ oz Small Hand Foods Grenadine
2 dashes each Angostura bitters, orange bitters and absinthe

Stir all ingredients together in a rocks glass. Add a large chunk of ice and stir to chill. Garnish with a lemon twist.

recipe-Improved-Whiskey-Cocktail

Jack Rose

Jacques Straub, Drinks, 1914

2 oz applejack (or Calvados)
½ oz fresh lime juice
½ oz Small Hand Foods Grenadine

Shake all ingredients vigorously in mixing tins, then double-strain into a chilled coupe. Garnish with a lime twist, if desired.

recipe-Jack-Rose

Mexican Firing Squad Special

adapted from Charles H. Baker Jr., The Gentleman’s Companion, 1939, by Erik Adkins, Heaven’s Dog, 2010

2 oz silver tequila
1 oz lime juice
½ oz Small Hand Foods Grenadine
2 dashes Angostura bitters
1 dash orange bitters

Shake all ingredients vigorously in mixing tins and strain into a double old- fashioned glass filled with fresh ice. Garnish with a slice of lime.

recipe-Mexican-Firing-Squad-Special

Pan American Clipper

adapted from Charles H. Baker Jr., The Gentleman’s Companion, 1939 by Erik Adkins, Heaven’s Dog, 2010

Essentially a Jack Rose with absinthe added. The change is dramatic however! Anise and apple flavors go particularly well together.

2 oz Calvados
¾ oz lime juice
½ oz Small Hand Foods Grenadine
¼ oz 1-to-1 simple syrup
2 dashes absinthe

Shake all ingredients vigorously in mixing tins and strain into a chilled cocktail glass. Garnish with a lime twist.

recipe-Pan-American-Clipper

Rosita

adapted from Charles H. Baker Jr., The Gentleman’s Companion, 1939 by Erik Adkins, Heaven’s Dog, 2010

1½ oz Miller’s Westbourne strength gin
½ oz Calvados
¾ oz Dolin Blanc vermouth
¼ oz Small Hand Foods Grenadine
long lemon peel (no pith)

Stir all ingredients together, including lemon peel, over ice in a mixing glass. Strain into a chilled cocktail glass.

recipe-Rosita

Sahara Glowing Heart

adapted from Charles H. Baker Jr., The Gentleman’s Companion, 1939 by Erik Adkins, Wo Hing General Store, 2012

2 oz gin
¾ oz Marillen Blumen apricot eau de vie
¼ oz Small Hand Foods Grenadine
3 dashes absinthe

Stir all ingredients together over ice and strain into a chilled cocktail glass.

recipe-Sahara-Glowing-Heart

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