2 oz gin
¾ oz lime juice
½ oz Small Hand Foods Raspberry Gum Syrup
½ oz Small Hand Foods Ginger Syrup
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 a lime slice.
adapted from Jacques Straub, Manual of Mixed Drinks, 1913
1½ oz vodka
¾ oz lime juice
½ oz Small Hand Foods Raspberry Gum Syrup
¾ oz Cointreau
Shake all ingredients vigorously over ice and strain into a chilled cocktail glass. Garnish with a lime twist.
Erik Adkins, Heaven’s Dog, 2010
2 oz aged rum
¾ oz Small Hand Foods Raspberry Gum Syrup
¾ oz lime juice
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 glass. Decorate the top with bitters.
adapted from Charles H. Baker Jr., The South American Gentleman’s Companion, 1951
1½ oz gin
¾ oz Small Hand Foods Raspberry Gum Syrup
¾ oz fresh lemon juice
½ oz dry vermouth
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 glass. Garnish with freshly ground nutmeg.
adapted from Harry Craddock, The Savoy Cocktail Book, 1930
The nutmeg garnish is courtesy of Cocktail “Bill” Boothby, a San Francisco native and bon vivant from the early 1900s.
2 oz light rum
¾ oz Small Hand Foods Raspberry Gum Syrup
¾ oz lime juice
5 fresh basil leaves
Shake everything vigorously over ice and strain into a rocks glass over fresh ice. Garnish with a basil sprig.
