recipes
1½ oz white rum
½ oz gin
½ oz brandy
½ oz Small Hand Foods Orgeat
½ oz Amontillado sherry
2 oz orange juice
1 oz lemon juice
Add all ingredients except sherry to a mixing tin and shake with crushed ice. Pour everything into a tall glass and drizzle sherry on top. Garnish with fruit and a mint sprig.
adapted from Victor Bergeron, Trader Vic’s, Oakland, c.1942
2 oz gin
¾ oz lime juice
½ oz Small Hand Foods Raspberry Gum Syrup
½ oz Small Hand Foods Ginger Syrup
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 a lime slice.
adapted from Jacques Straub, Manual of Mixed Drinks, 1913
2 oz white agricole rhum
1 oz blanc vermouth
½ oz dry vermouth
1 barspoon Small Hand Foods Grenadine
1 barspoon curaçao
1 dash orange bitters
Stir well over ice and strain into a chilled cocktail glass. Garnish with an orange twist.
adapted from John B. Escalante, Manual de Cantinero, 1915
1½ oz brandy
1 oz ruby Port
¼ oz Small Hand Foods Pineapple Gum Syrup
¼ oz Small Hand Foods Grenadine
½ oz lime juice
1 dash aromatic bitters
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, 2011
1 oz gin
1 oz Calvados
¼ oz Small Hand Foods Grenadine
2 dashes absinthe
Stir everything over ice and strain into a chilled cocktail glass. Garnish with a lemon twist.
adapted from Harry Craddock, The Savoy Cocktail Book, 1930
¾ oz dark overproof rum
1½ oz aged rum
1½ oz Small Hand Foods Passion Fruit Syrup
¼ oz 2:1 demerara simple syrup
2 oz lime juice
1 barspoon lemon juice
¼ oz maraschino liqueur
Pour the overproof rum into a shot glass and set aside. Add everything else to a mixing tin with crushed ice and pulse blend briefly. Pour everything into a large rocks glass and serve the overproof rum on the side, to be added to the drink to taste.
adapted from Don the Beachcomber by Martin Cate, Smuggler’s Cove, 2016
1 oz aged agricole-style rum
¾ oz Cynar
¼ oz pineapple rum
¼ oz Small Hand Foods Pineapple Gum Syrup
1 dash Angostura bitters
large disc cut from the side of a lime, including flesh
Muddle the lime disc in the bottom of a large rocks glass. Add the remaining ingredients, fill with ice, and stir to chill. Garnish with a sprig of mint.
adapted from Johnnie Long, Death & Co. Denver, 2020
1½ oz vodka
¾ oz lime juice
½ oz Small Hand Foods Raspberry Gum Syrup
¾ oz Cointreau
Shake all ingredients vigorously over ice and strain into a chilled cocktail glass. Garnish with a lime twist.
Erik Adkins, Heaven’s Dog, 2010
2 oz aged rum
¾ oz Small Hand Foods Raspberry Gum Syrup
¾ oz lime juice
½ oz egg white
Add all ingredients to mixing tins and shake vigorously without adding ice. Then add ice and shake again. Strain into a chilled coupe glass. Decorate the top with bitters.
adapted from Charles H. Baker Jr., The South American Gentleman’s Companion, 1951
1½ oz gin
¾ oz Small Hand Foods Raspberry Gum Syrup
¾ oz fresh lemon juice
½ oz dry vermouth
½ oz egg white
Add all ingredients to mixing tins and shake vigorously without adding ice. Then add ice and shake again. Strain into a chilled coupe glass. Garnish with freshly ground nutmeg.
adapted from Harry Craddock, The Savoy Cocktail Book, 1930
The nutmeg garnish is courtesy of Cocktail “Bill” Boothby, a San Francisco native and bon vivant from the early 1900s.