2 oz cognac or rye whiskey
¼-½ oz Small Hand Foods Gum Syrup
2 dashes Peychaud’s bitters
absinthe to rinse
Swirl a chilled rocks glass with absinthe and discard excess. Stir remaining ingredients together over ice and strain into the absinthe-rinsed glass. Garnish with lemon peel, twisted over the glass, and either discarded or left in glass.
New Orleans, c.1850
2 oz whiskey
¼ oz Small Hand Foods Gum Syrup
2 dashes Angostura bitters
1 dash orange bitters
Stir everything over ice and strain into an old-fashioned glass over a large ice cube. Garnish with an orange twist.
adapted from Jerry Thomas, How To mix Drinks, 1862
2 oz bourbon
½ oz Small Hand Foods Gum Syrup
several mint leaves
Place all ingredients into a julep cup without ice. Press mint several times with a bar spoon to release the oils. Fill with crushed ice and stir until outside of cup is frosted with condensation. Garnish with several sprigs of mint, “spanked” between the palms to release the aroma.
2 oz aged Old Tom gin
1 barspoon Small Hand Foods Gum Syrup
1 barspoon maraschino liqueur
2 dashes The Bitter Truth Repeal Day bitters
Stir all ingredients together over ice and strain into in a rocks glass over a large piece of ice. Garnish with a lemon twist.
Thad Vogler, Bar Agricole, 2011
2 oz Armagnac
¼ oz Small Hand Foods Gum Syrup
2 dashes Angostura bitters
Add all ingredients to a rocks glass and stir to dissolve syrup. Add a large chunk of ice and stir to chill. Garnish with freshly grated nutmeg.
adapted from Charles H. Baker, Jr., The Gentleman’s Companion, 1939
2 oz Old Tom gin
¾ oz Small Hand Foods Gum Syrup
1 oz lemon juice
seltzer to fill
Add all ingredients except ice to a Collins glass and stir to combine. Add ice and stir to chill. Garnish with a cherry-speared lemon wheel.
c. 1873
1 small lemon, cut into quarters
2 oz bourbon or rye whiskey
¾ oz Small Hand Foods Gum Syrup
several mint leaves
Place lemon wedges, whiskey and gum syrup into a mixing tin and muddle. Add mint leaves and ice and shake vigorously. Strain into a rocks glass over fresh ice. Garnish with a fresh mint sprig.
Jerry Thomas, How To Mix Drinks, 1862
