2 oz gin
¾ oz lemon juice
¾ oz Small Hand Foods Pineapple Gum Syrup
¼ oz Small Hand Foods Grenadine
seltzer to top
Combine all ingredients except seltzer in mixing tins with ice and roll back and forth to chill. Add seltzer and pour everything into a Collins glass. Garnish with an orange twist.
Erik Adkins, Heaven’s Dog, 2011
1½ oz brandy
1 oz ruby Port
¼ oz Small Hand Foods Pineapple Gum Syrup
¼ oz Small Hand Foods Grenadine
½ oz lime juice
1 dash aromatic bitters
Shake all ingredients vigorously 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, 2011
1 oz aged agricole-style rum
¾ oz Cynar
¼ oz pineapple rum
¼ oz Small Hand Foods Pineapple Gum Syrup
1 dash Angostura bitters
large disc cut from the side of a lime, including flesh
Muddle the lime disc in the bottom of a large rocks glass. Add the remaining ingredients, fill with ice, and stir to chill. Garnish with a sprig of mint.
adapted from Johnnie Long, Death & Co. Denver, 2020
2 oz cognac or other brandy
¾ oz Small Hand Foods Pineapple Gum Syrup
¾ oz lemon juice
¼ oz yellow Chartreuse
Shake everything over ice and strain into a large rocks glass over crushed ice. Garnish with a pineapple slice.
2 oz cognac or other brandy
¾ oz Small Hand Foods Pineapple Gum Syrup
¾ oz lemon juice
¼ oz orange curaçao
Shake everything over ice and strain into a large rocks glass over crushed ice. Garnish with a lemon slice.
