recipes
1½ oz white agricole-style rhum
¾ oz Small Hand Foods Pineapple Gum Syrup
¾ oz lime juice
2 dashes Peychaud’s bitters
Shake all ingredients over ice and strain into a chilled cocktail glass. Garnish with a lime twist.
Thad Vogler, Jardinière, 2008
1½ oz light rum
1½ oz Small Hand Foods Passion Fruit Syrup
1½ oz lemon juice
½ oz lime juice
Add to a blender over crushed ice and flash blend. Pour into a tiki mug and garnish with fruit.
Pieces of Eight, Marina del Rey, CA, c.1962
1½ oz Amer Picon
½ oz Small Hand Foods Grenadine
1½ oz seltzer
½ oz brandy
Add first 3 ingredients into a fizz glass, add ice, and stir to chill. Float brandy on top.
Noriega Hotel, Bakersfield, CA
2 oz lemongrass-infused vodka
¾ oz Small Hand Foods Ginger Syrup
¾ oz lime juice
Shake everything over ice and strain into a chilled cocktail glass. Garnish with a lime twist.
Thad Vogler, The Slanted Door, San Francisco, 2003
To make lemongrass-infused vodka, fill a jar with chopped fresh lemongrass and then fill again with vodka. Let infuse for 4 days, shaking daily. Strain through a fine sieve.
1½ oz blended Scotch
½ oz Small Hand Foods Ginger Syrup
½ oz 2:1 honey syrup
½ oz lemon juice
½ oz heavily peated Scotch
Shake everything except peated Scotch vigorously over ice and strain into a large rocks glass over fresh ice. Float peated Scotch on top. Garnish with a lemon twist.
adapted from Sam Ross, Milk & Honey NY, 2005
2 oz vodka
½ oz Small Hand Foods Orgeat
¼ oz maraschino liqueur
long lemon peel (without pith)
Shake all ingredients, including lemon peel, vigorously over ice and strain into a chilled cocktail glass.
adapted from David Wondrich, Killer Cocktails
2 oz rum
¾ oz Small Hand Foods Passion Fruit Syrup
½ oz lime juice
Shake all ingredients vigorously over ice and strain into a chilled cocktail glass. Garnish with a cherry-speared lime wheel.
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 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
A juicier Jack Rose with absinthe added. Anise and apple flavors go particularly well together.
1½ oz brandy
½ oz aged rum
½ oz Small Hand Foods Orgeat
½ oz cream
1½ oz milk
Shake all ingredients vigorously over ice and strain into a large rocks glass over fresh ice. Garnish with freshly grated nutmeg.
Jennifer Colliau, Heaven’s Dog, 2010
A variation on a traditional brandy milk punch with orgeat and a dash of cream.
2 oz whiskey
¼ oz Small Hand Foods Gum Syrup
2 dashes Angostura bitters
1 dash orange bitters
Stir everything over ice and strain into an old-fashioned glass over a large ice cube. Garnish with an orange twist.
adapted from Jerry Thomas, How To mix Drinks, 1862
