Recipe category: Ginger Syrup

Presbyterian

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.

Phantasm

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.

Moscow Mule

2 oz vodka
¾ oz Small Hand Foods Ginger Syrup
¾ oz lime juice
seltzer to fill

Combine all ingredients except seltzer in mixing tins with ice and roll back and forth to chill. Add seltzer and pour everything into a copper mug. Garnish with a mint sprig.

adapted from Wes Price, Cock & Bull Hollywood, c.1944

Kentucky Buck

1 fresh strawberry
2 oz bourbon
½ oz Small Hand Foods Ginger Syrup
¾ oz lemon juice
2 dashes Angostura bitters
seltzer to fill

Muddle strawberry in the bottom of a mixing tin. Add remaining ingredients except for seltzer and shake well over ice. Strain into a tall glass over fresh ice. Top with seltzer. Garnish with a strawberry.

adapted from Erick Castro, Bourbon & Branch, San Francisco, 2009

French Maid

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