Nuts for Coffee

1 oz Small Hand Foods Orgeat
1 oz unsweetened coconut milk
3 oz cold-brewed coffee

Shake everything over ice and strain into a chilled coupe. Garnish with coffee beans.

Jamaica Cooler

1 oz Small Hand Foods Pineapple Gum Syrup
¾ oz lemon juice
3 oz chilled hibiscus tisane
cold seltzer to top

Shake everything except seltzer together over ice and strain into a chilled fizz glass. Top with seltzer and garnish with a candied hibiscus flower.

Pronounced “ha-MY-ka,” Jamaica is also called hibiscus or sorrel, a deep red flower popular in Caribbean drinks.

To make hibiscus tisane, steep 1 oz dried hibiscus flowers in 2 cups boiling water for 15 minutes. Strain and discard flowers.

Hopped Ginger Refresher

1 oz Small Hand Foods Ginger Syrup
1 oz fresh lemon juice
5 oz sparkling hop water
several mint leaves

Lightly muddle mint leaves in the bottom of a goblet or Collins glass with Ginger Syrup and lemon juice. Add sparkling hop water and stir to combine. Garnish with a sprig of mint.

Bitter & Smoky N/A Old Fashioned

2 oz Lyre’s American Malt or favorite non-alcoholic spirit
¼ oz Small Hand Foods Gum Syrup
½ oz lapsang souchong infusion*

Stir everything together over a large ice cube. Garnish with a lemon twist.

*Add 2 tbsp lapsang souchong tea leaves to ½ cup boiling water and steep, covered, for 20 minutes. Strain and discard tea leaves.