Small Hand Foods
Small Hand Foods is owned and operated by Jennifer Colliau, a Bay Area native and bartender of 18 years. She has garnered praise for both her Small Hand Foods creations and her unique bartending style.
Small Hand Foods syrups are great to use in non-alcoholic drinks: experiment using them mixed with fresh fruit, juices, sparkling water… whatever you have on hand. A number of chefs have cooked and baked with our syrups, as well. They’re wonderful in batters, vinaigrettes, sorbets…
Amazing! Use in tiki-style and other tropical drinks.
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.
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.
Less bitter than traditional Tonic Syrup, YeomanTonic boosts the citrus profile to accentuate the ingredients used in Beefeater Gin, and, as always, red cinchona bark provides an earthy spine and amber color.
This grenadine is made from pomegranates and cane sugar; no water or other ingredients added. The bright acidity and tannic backbone of this syrup will transform any drink that uses it.
Orgeat is used in the Mai Tai, a drink invented at Trader Vic's in Oakland, as well as the Japanese Cocktail and various absinthe concoctions. It is also delicious with seltzer alone as a spritzer.
Sorry we're out of stock, but we'll have more soon!
Organic cane sugar gives the syrup an amber color and a light molasses flavor. It is best used in aromatic, spirit-forward cocktails such as Sazeracs, Old-Fashioneds and Juleps.