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.

Single Village Fix

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

Port Wine Sangaree

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

Pisco Punch

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

Pisco Apricot Tropical

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

Pink Haitian Daiquiri

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

Kokomo

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

Hotel Nacional Special

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

Gin Fizz Tropical

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.

Gin Fix

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.