1½ oz single village mezcal
1 oz Small Hand Foods Pineapple Gum Syrup
¾ oz fresh lime juice
Shake vigorously over ice in mixing tins and strain into chilled coupe.
Thad Vogler, Beretta, San Francisco, 2008
2½ oz ruby Port
¾ oz Small Hand Foods Pineapple Gum Syrup
¾ oz lemon juice
Add everything to a Collins glass, fill ¾ of the way with crushed ice and swizzle. Top with more crushed ice. Garnish with a lemon slice and freshly grated nutmeg.
adapted from Jerry Thomas, How to Mix Drinks, 1862 by Jennifer Colliau, The Interval, San Francisco, 2015
2 oz Pisco
¾ oz Small Hand Foods Pineapple Gum Syrup
¾ oz fresh lemon juice
Shake all ingredients vigorously over ice, then strain into a chilled coupe glass.
Duncan Nichol, The Royal Bank Exchange, San Francisco, 1893
1½ oz pisco
¾ oz Small Hand Foods Pineapple Gum Syrup
¾ oz lime juice
½ oz apricot liqueur
2 dashes Angostura bitters
Shake all ingredients 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, 2010
1½ oz white agricole-style rhum
¾ oz Small Hand Foods Pineapple Gum Syrup
¾ oz lime juice
2 dashes Peychaud’s bitters
Shake all ingredients over ice and strain into a chilled cocktail glass. Garnish with a lime twist.
Thad Vogler, Jardinière, 2008
1½ oz aged rum
¾ oz Small Hand Foods Pineapple Gum Syrup
½ oz fresh lemon juice
½ oz Bénédictine
½ oz Madeira
Shake all ingredients vigorously in mixing tins and strain into a chilled cocktail glass. Garnish with freshly grated nutmeg on top.
Brooke Arthur, Range, San Francisco, 2009
1½ oz rum (white or aged)
¾ oz lime juice
¾ oz Small Hand Foods Pineapple Gum Syrup
½ oz apricot brandy
1 dash Angostura bitters
Shake vigorously over ice and strain into a chilled coupe glass. Garnish with a lime twist.
adapted from the Hotel Nacional, Havana, Cuba by Erik Adkins, Slanted Door, 2010
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.
2 oz gin
¾ oz Small Hand Foods Pineapple Gum Syrup
¾ oz lemon juice
¼ oz yellow Chartreuse
Shake everything over ice and strain into a chilled cocktail glass. Garnish with a pineapple slice.
