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 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
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
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 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.
2 oz silver tequila
1 oz lime juice
¾ oz Small Hand Foods Grenadine
2 dashes Angostura bitters
1 dash orange bitters
Shake all ingredients vigorously over ice and strain into a double old-fashioned glass filled with fresh ice. Garnish with a slice of lime.
adapted from Charles H. Baker Jr., The Gentleman’s Companion, 1939, by Erik Adkins, Heaven’s Dog, 2010
2 oz applejack or Calvados
½ oz Small Hand Foods Grenadine
½ oz fresh lime juice
Shake all ingredients vigorously over ice, then strain into a chilled coupe. Garnish with a lime twist.
adapted from Jacques Straub, Drinks, 1914
1½ oz rye whiskey
¼ oz Small Hand Foods Grenadine
¾ oz dry vermouth
2 dashes each Angostura bitters, orange bitters and absinthe
Stir everything together over ice. Strain into a rocks glass over a large piece of ice. Garnish with a lemon twist.
Thad Vogler, Bar Agricole, 2011
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
