recipes
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
1½ oz navy-strength gin
¾ oz blanc vermouth
½ oz Calvados
¼ oz Small Hand Foods Grenadine
long lemon peel (no pith)
Express the lemon peel into a mixing glass and drop it in along with remaining ingredients. Stir over ice and strain into a chilled cocktail glass.
adapted from Charles H. Baker Jr., The Gentleman’s Companion, 1939 by Erik Adkins, Heaven’s Dog, 2010
2 oz bourbon
1 oz Small Hand Foods Ginger Syrup
1 oz lemon juice
2 oz seltzer
Add everything but seltzer to mixing tins, add ice, and roll back and forth several times. Add seltzer and pour everything into a Collins glass. Garnish with a lemon wedge.
2½ oz ruby Port
¾ oz Small Hand Foods Pineapple Gum Syrup
¾ oz lemon juice
Add everything to a Collins glass, fill ¾ of the way with crushed ice and swizzle. Top with more crushed ice. Garnish with a lemon slice and freshly grated nutmeg.
adapted from Jerry Thomas, How to Mix Drinks, 1862 by Jennifer Colliau, The Interval, San Francisco, 2015
1½ oz bourbon
½ oz Small Hand Foods Grenadine
½ oz Small Hand Foods Passion Fruit Syrup
1 oz lemon juice
Add to a blender over crushed ice and flash blend. Pour into a tall glass and garnish with fruit.
Kahiki Restaurant, Columbus, OH, 1996
2 oz Pisco
¾ oz Small Hand Foods Pineapple Gum Syrup
¾ oz fresh lemon juice
Shake all ingredients vigorously over ice, then strain into a chilled coupe glass.
Duncan Nichol, The Royal Bank Exchange, San Francisco, 1893
1½ oz pisco
¾ oz Small Hand Foods Pineapple Gum Syrup
¾ oz lime juice
½ oz apricot liqueur
2 dashes Angostura bitters
Shake all ingredients over ice and strain into a chilled cocktail glass. Garnish with a lime twist.
adapted from Charles H. Baker Jr., The Gentleman’s Companion, 1939 by Erik Adkins, Heaven’s Dog, 2010
