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 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
2 oz gin
1 oz dry vermouth
1 barspoon Small Hand Foods Grenadine
Stir everything over ice and strain into a chilled cocktail glass. Garnish with an orange twist.
Harry Craddock, The Savoy Cocktail Book, 1930
2 oz rye whiskey
½ oz Small Hand Foods Grenadine
½ oz lemon juice
½ oz orange juice
Shake all ingredients over ice and strain into a chilled cocktail glass. Garnish with a lemon twist.
adapted from Harry Craddock, The Savoy Cocktail Book, 1930, by Erik Ellestad, Savoy Stomp, 2009
