recipes
2½ oz mixed rums
¾ oz Small Hand Foods Passion Fruit Syrup
1 oz lime juice
¾ oz orange juice
2 dashes Angostura bitters
Shake all ingredients over ice and pour everything into a Hurricane glass. Garnish with a cherry-speared orange slice.
adapted from Pat O’Brien’s, New Orleans c. 1944 by Ricky Gomez, Portland OR, 2011
1½ oz rum (white or aged)
¾ oz lime juice
¾ oz Small Hand Foods Pineapple Gum Syrup
½ oz apricot brandy
1 dash Angostura bitters
Shake vigorously over ice and strain into a chilled coupe glass. Garnish with a lime twist.
adapted from the Hotel Nacional, Havana, Cuba by Erik Adkins, Slanted Door, 2010
1½ oz light rum
½ oz Small Hand Foods Grenadine
¾ oz pink grapefruit juice
½ oz egg white
Add everything to mixing tins and shake without ice. Add ice, shake vigorously, and strain into a chilled cocktail glass. Decorate the top with bitters.
adapted from William “Cocktail Bill” Boothby, Swallows: World Drinks and How to Prepare Them, 1930
1½ oz light rum
¾ oz Small Hand Foods Orgeat
¾ oz fresh lime juice
1½ oz pineapple juice
½ oz dark rum
Shake everything except dark rum over ice and pour it all into a large rocks glass. Top with dark rum and garnish with mint and fresh fruit.
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
seltzer to fill
Add all ingredients except soda to mixing tins and shake 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.
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.
2 oz gin
¾ oz Small Hand Foods Pineapple Gum Syrup
¾ oz lemon juice
¼ oz yellow Chartreuse
Shake everything over ice and strain into a chilled cocktail glass. Garnish with a pineapple slice.
2 oz gin
¾ oz lemon juice
¾ oz Small Hand Foods Pineapple Gum Syrup
¼ oz Small Hand Foods Grenadine
seltzer to top
Combine all ingredients except seltzer in mixing tins with ice and roll back and forth to chill. Add seltzer and pour everything into a Collins glass. Garnish with an orange twist.
Erik Adkins, Heaven’s Dog, 2011
2 oz gin, vodka, or other spirit
¾ oz Small Hand Foods Tonic Syrup
3¾ oz seltzer
Add everything to a Collins glass, add ice, and stir to chill. Garnish with a lime or lemon wedge, squeezed and dropped in.
2 oz gin
½ oz Small Hand Foods Orgeat
2 dashes absinthe
2 dashes Angostura bitters
Stir all ingredients over ice and strain into a chilled cocktail glass.
adapted from Charles H. Baker, Jr., The Gentleman’s Companion, 1939
3 slices cucumber
several mint leaves
1½ oz cognac
¾ oz Small Hand Foods Ginger Syrup
½ oz lime juice
seltzer to fill
Muddle cucumber slices in a mixing tin. Add remaining ingredients except seltzer and shake well over ice. Add seltzer and strain into a Collins glass over fresh ice. Garnish with a cucumber slice and mint sprig.
adapted from Jim Meehan, PDT New York, 2007
