2 oz Irish whiskey
1 oz lemon juice
¾ oz cherry Heering
¼ oz Small Hand Foods Orgeat
¼ oz egg white
Combine all ingredients in mixing tins without ice and shake well. Add ice and shake vigorously. Strain into a chilled coupe glass. Garnish with Angostura bitters and freshly grated cinnamon.
Jacqueline Patterson, Heaven’s Dog, San Francisco, 2010
Makes 4 servings
4 oz gin
4 oz light rum
2 oz brandy
2 oz Small Hand Foods Orgeat
½ oz 2:1 demerara simple syrup
4 oz orange juice
2 oz lime juice
Pour all ingredients into a pitcher, add 1½ cups of crushed ice, and roll between two pitchers several times. Pour into a Scorpion bowl and garnish with fire.
adapted from The Luau, Beverly Hills, 1958, by Martin Cate, Smuggler’s Cove SF, 2010
1 oz brandy
1 oz aged rum
¾ oz Small Hand Foods Orgeat
1 oz orange juice
¾ oz lime juice
¾ oz pineapple juice
Shake all ingredients over ice and strain into a tall glass filled with crushed ice. Garnish with a cherry and orange slice.
adapted from Victor Bergeron, Trader Vic’s Bartender’s Guide, 1972
1¼ oz gin
½ oz Small Hand Foods Passion Fruit Syrup
¼ oz Small Hand Foods Orgeat
½ oz lemon juice
¼ oz falernum
Add to a blender over crushed ice and flash blend. Pour into a tiki glass and garnish with fruit.
Kahiki Restaurant, Columbus, OH, 1996
2 oz vodka
½ oz Small Hand Foods Orgeat
¼ oz maraschino liqueur
long lemon peel (without pith)
Shake all ingredients, including lemon peel, vigorously over ice and strain into a chilled cocktail glass.
adapted from David Wondrich, Killer Cocktails
1½ oz brandy
½ oz aged rum
½ oz Small Hand Foods Orgeat
½ oz cream
1½ oz milk
Shake all ingredients vigorously over ice and strain into a large rocks glass over fresh ice. Garnish with freshly grated nutmeg.
Jennifer Colliau, Heaven’s Dog, 2010
A variation on a traditional brandy milk punch with orgeat and a dash of cream.
1½ oz aged Jamaican rum
¾ oz fresh lime juice (save a spent lime half)
½ oz Small Hand Foods Orgeat
½ oz Cointreau or good orange curaçao
1 barspoon cane syrup (optional)
Put all ingredients into mixing tins with ice including the spent lime half. Shake vigorously, then pour entire contents into a double old-fashioned glass. Arrange the lime half skin side up and floating on top. “Spank” a sprig of mint by smacking it between your palms, then garnish the cocktail. The lime half and mint sprig are meant to look like a deserted island and palm tree.
adapted from Trader Vic’s, Oakland, 1944
The reason I started Small Hand Foods!
2 oz brandy
½ oz Small Hand Foods Orgeat
2 dashes aromatic bitters
Stir all ingredients over ice and strain into a chilled cocktail glass. Garnish with a lemon twist or freshly grated nutmeg.
adapted from Jerry Thomas, How To Mix Drinks, 1862
Created to commemorate the first visit by the Japanese Consulate to the US Embassy in 1860, which is why it is called the Japanese yet contains no Japanese ingredients.
1½ oz light rum
¾ oz Small Hand Foods Orgeat
¾ oz fresh lime juice
1½ oz pineapple juice
½ oz dark rum
Shake everything except dark rum over ice and pour it all into a large rocks glass. Top with dark rum and garnish with mint and fresh fruit.
2 oz gin
1 oz fresh lime juice
½ oz Small Hand Foods Orgeat
½ oz Small Hand Foods Pineapple Gum Syrup
½ oz egg white
seltzer to fill
Add all ingredients except soda to mixing tins and shake without ice. Add ice and shake vigorously. Strain into a fizz glass and top with soda water. Garnish with a lime slice and mint sprig.
adapted from Charles H. Baker Jr. by Erik Adkins, Heaven’s Dog, San Francisco, 2009
A liberal interpretation of Baker’s version in that orgeat supplies the fat rather than cream.
