New from Small Hand Foods!

Small Hand Foods
San Francisco, California

 Small Hand Foods, the first craft cocktail syrup company, was created in 2008 by Jennifer Colliau. While tending bar at The Slanted Door in San Francisco, she wanted to make a traditional Mai Tai with Orgeat made from real almonds, the way it was done before Prohibition. After months of development, she had a delicious Orgeat recipe that was the closest possible to how it was made in the 1800s. She added Gum Syrup, Pineapple Gum, Raspberry Gum and Grenadine shortly afterward and began offering these syrups to bars and restaurants nationwide. Small Hand Foods syrups are cooked the way cocktail syrups were made in the 1800s: no high-fructose corn syrup, preservatives, or anything artificial. 

Tonic Syrup

Tonic Syrup, historically called quinquina or calisaya, contains quinine from the cinchona tree traditionally  used to ward off malaria. Finely cut bark and other spices simmered in organic cane syrup yield earthy flavor and an amber color.

Pineapple Gum Syrup

A pineapple-infused gum syrup made by pressing fresh fruit and blending it with gum syrup, resulting in a golden amber syrup with high viscosity, bright acidity and exceptionally rich mouthfeel. Pineapple Gum Syrup is a key ingredient in the San Francisco classic cocktail Pisco Punch, as well as fixes and cobblers of all kinds.

Raspberry Gum Syrup

Called for in many early cocktail recipes, raspberry gum syrup is often substituted for grenadine due to its intense berry color. Its flavor, however, is distinctly bushberry, candied and less tannic than grenadine. Try a Jack Rose with both; you’ll be surprised at the difference. Incorporating organic raspberries into gum syrup yields a bright yet unctuous liquid with concentrated berry flavor and mouth-coating viscosity. Try it in a Clover Club or Maiden’s Blush, or use it to sweeten your favorite fizz.