Gaby de Lys
2 oz gin
½ oz Small Hand Foods Orgeat
2 dashes absinthe
2 dashes Angostura bitters
Stir all ingredients over ice and strain into a chilled cocktail glass.
adapted from Charles H. Baker, Jr., The Gentleman’s Companion, 1939
Recipe category: Orgeat
Fogcutter
1½ oz white rum
½ oz gin
½ oz brandy
½ oz Small Hand Foods Orgeat
½ oz Amontillado sherry
2 oz orange juice
1 oz lemon juice
Add all ingredients except sherry to a mixing tin and shake with crushed ice. Pour everything into a tall glass and drizzle sherry on top. Garnish with fruit and a mint sprig.
adapted from Victor Bergeron, Trader Vic’s, Oakland, c.1942
Cameron’s Kick
1 oz Irish whiskey
1 oz blended Scotch
½ oz Small Hand Foods Orgeat
½ oz fresh lemon juice
Shake all ingredients vigorously in mixing tins and strain into a chilled cocktail glass.
adapted from Harry Craddock, The Savoy Cocktail Book, 1930
Brandy Lift
1½ oz brandy
½ oz Small Hand Foods Orgeat
½ oz Bénédictine
½ oz heavy cream
cold seltzer water
Shake all ingredients vigorously over ice and strain into a chilled fizz glass. Beat with a bar spoon while adding seltzer to the rim of the glass. Let stand for a minute to allow foam to firm, then slowly add more seltzer to “lift” the head above the rim of the glass.
Jennifer Colliau, 2011
I created this cocktail for the Imbibe Magazine fifth anniversary party at the second Portland Cocktail Week in 2011. There is no historical cocktail family that contains cream and soda but no egg, so I named it a “Lift” as if it was an actual category. Other bartenders have taken the formula and made their own Lifts, making it a modern cocktail family.
Bourbon Lift
1½ oz bourbon
½ oz Small Hand Foods Orgeat
½ oz House Spirits coffee liqueur
½ oz heavy cream
cold seltzer water
Shake all ingredients vigorously over ice and strain into a chilled fizz glass. Beat with a bar spoon while adding seltzer to the rim of the glass. Let stand for a minute to allow foam to firm, then slowly add more seltzer to “lift” the head above the rim of the glass.
Brooke Arthur, Wo Hing General Store, 2013
Aruba
2 oz gin
¾ oz fresh lemon juice
½ oz Small Hand Foods Orgeat
½ oz Cointreau
½ oz egg white
Add all ingredients to mixing tins and shake vigorously without adding ice. Then add ice and shake again. Strain into a chilled coupe.
Trader Vic’s, Oakland, 1944
Army & Navy
2 oz gin
½ oz Small Hand Foods Orgeat
¾ lemon juice
2 dashes Angostura bitters
Shake all ingredients vigorously over ice and strain into a chilled cocktail glass. Garnish with a lemon twist.
David Embury, The Fine Art of Mixing Drinks, 1948
Tia Mia
1 oz aged rum
1 oz mezcal
¾ oz lime juice
½ oz Small Hand Foods Orgeat
½ oz orange curaçao
1 barspoon cane syrup (optional)
Shake everything over ice and strain into a glass over crushed ice. Garnish with mint and fruit.
adapted from Ivy Mix, NYC, 2010
