recipes
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
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
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
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
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
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
1½ oz rye whiskey
¾ oz lemon juice
½ oz Small Hand Foods Grenadine
½ oz dry vermouth
½ oz egg white
Place all ingredients in mixing tins without ice and shake well. Add ice and shake vigorously. Strain into a chilled cocktail glass.
adapted from Delcevare King, 1924
This drink was created by a teetotaler trying to shame drinkers during Prohibition. It didn’t work and the drink has endured.
2 oz cognac or rye whiskey
¼-½ oz Small Hand Foods Gum Syrup
2 dashes Peychaud’s bitters
absinthe to rinse
Swirl a chilled rocks glass with absinthe and discard excess. Stir remaining ingredients together over ice and strain into the absinthe-rinsed glass. Garnish with lemon peel, twisted over the glass, and either discarded or left in glass.
New Orleans, c.1850
1¼ oz gin
½ oz Small Hand Foods Passion Fruit Syrup
¼ oz Small Hand Foods Orgeat
½ oz lemon juice
¼ oz falernum
Add to a blender over crushed ice and flash blend. Pour into a tiki glass and garnish with fruit.
Kahiki Restaurant, Columbus, OH, 1996
2 oz gin
¾ oz 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.
adapted from Charles H. Baker Jr., The Gentleman’s Companion, 1939 by Erik Adkins, Wo Hing General Store, 2012