Nuts for Coffee
1 oz Small Hand Foods Orgeat
1 oz unsweetened coconut milk
3 oz cold-brewed coffee
Shake everything over ice and strain into a chilled coupe. Garnish with coffee beans.
Archives: Recipe
recipes
Jamaica Cooler
1 oz Small Hand Foods Pineapple Gum Syrup
¾ oz lemon juice
3 oz chilled hibiscus tisane
cold seltzer to top
Shake everything except seltzer together over ice and strain into a chilled fizz glass. Top with seltzer and garnish with a candied hibiscus flower.
Pronounced “ha-MY-ka,” Jamaica is also called hibiscus or sorrel, a deep red flower popular in Caribbean drinks.
To make hibiscus tisane, steep 1 oz dried hibiscus flowers in 2 cups boiling water for 15 minutes. Strain and discard flowers.
Hopped Ginger Refresher
1 oz Small Hand Foods Ginger Syrup
1 oz fresh lemon juice
5 oz sparkling hop water
several mint leaves
Lightly muddle mint leaves in the bottom of a goblet or Collins glass with Ginger Syrup and lemon juice. Add sparkling hop water and stir to combine. Garnish with a sprig of mint.
Bitter & Smoky N/A Old Fashioned
2 oz Lyre’s American Malt or favorite non-alcoholic spirit
¼ oz Small Hand Foods Gum Syrup
½ oz lapsang souchong infusion*
Stir everything together over a large ice cube. Garnish with a lemon twist.
*Add 2 tbsp lapsang souchong tea leaves to ½ cup boiling water and steep, covered, for 20 minutes. Strain and discard tea leaves.
Tennessee Tease
¼ fresh peach
1½ oz Tennessee Whiskey
¾ oz Averna
½ oz fresh lemon juice
¼ oz Small Hand Foods Orgeat
Muddle peach in a mixing tin. Add remaining ingredients and ice and shake vigorously. Strain into a chilled cocktail glass and garnish with a lemon twist.
Brooke Arthur, Range, San Francisco, 2009
Star-Crossed Lovers
2 oz Irish whiskey
1 oz lemon juice
¾ oz cherry Heering
¼ oz Small Hand Foods Orgeat
¼ oz egg white
Combine all ingredients in mixing tins without ice and shake well. Add ice and shake vigorously. Strain into a chilled coupe glass. Garnish with Angostura bitters and freshly grated cinnamon.
Jacqueline Patterson, Heaven’s Dog, San Francisco, 2010
Single Village Fix
1½ oz single village 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.
Thad Vogler, Beretta, San Francisco, 2008
Sidewinder’s Fang
1 oz aged rum
1 oz black rum
1½ oz Small Hand Foods Passion Fruit Syrup
1½ oz orange juice
1½ oz lime juice
3 oz seltzer
Add to a blender with 1½ cups crushed ice and flash blend. Pour into a tall glass and garnish with a snake-shaped peel and sprig of mint.
adapted from Lanai, San Mateo, CA, c.1960
Scorpion Bowl
Makes 4 servings
4 oz gin
4 oz light rum
2 oz brandy
2 oz Small Hand Foods Orgeat
½ oz 2:1 demerara simple syrup
4 oz orange juice
2 oz lime juice
Pour all ingredients into a pitcher, add 1½ cups of crushed ice, and roll between two pitchers several times. Pour into a Scorpion bowl and garnish with fire.
adapted from The Luau, Beverly Hills, 1958, by Martin Cate, Smuggler’s Cove SF, 2010
Scorpion
1 oz brandy
1 oz aged rum
¾ oz Small Hand Foods Orgeat
1 oz orange juice
¾ oz lime juice
¾ oz pineapple juice
Shake all ingredients over ice and strain into a tall glass filled with crushed ice. Garnish with a cherry and orange slice.
adapted from Victor Bergeron, Trader Vic’s Bartender’s Guide, 1972
