Many tasty summer cocktails require flavored syrups. Berkeley-based SMALL HAND FOODS manufactures syrups with no corn syrup and no artificial colors.

The syrup comes in several varieties (from the website):

Gum Syrup
Also known by its French spelling, gomme, Gum Syrup is a one-to-one sugar-to-water simple syrup with gum arabic, a resin from the Acacia tree, incorporated into it. Gum syrup fell out of favor with bartenders because it is difficult to make, and a straight simple syrup is very easy. However, where both syrups add sweetness, gum syrup adds viscosity as well, giving a richer mouthfeel and weightier texture to cocktails. Organic cane sugar in the product gives it an amber color and a light molasses flavor. It is best used in aromatic, spirit-forward cocktails.
Ingredients: water, organic cane sugar, organic gum arabic, organic lemon juice

Pronounced or-zhat, orgeat is a French almond syrup, originally made from barley and used as a shelf-stable milk substitute. Many cultures have versions, from Spanish orxata to Dutch orgeade to Mexican horchata. Made from real California almonds and a small proportion of apricot kernels to give it a distinct “marzipan” flavor without the addition of extract. Organic cane sugar and French orange flower water added result in a rich, flavorful syrup with delicate floral notes. 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.
Ingredients: water, almonds, organic cane sugar, apricot kernels, orange flower water, brandy (.5% abv), organic lemon juice

Pineapple Gum Syrup
A pineapple-infused gum syrup made by pressing organic fruit and blending it with gum syrup, resulting in a golden amber syrup with high viscosity and exceptionally rich mouthfeel. Pineapple Gum Syrup is an ingredient in the San Francisco classic cocktail Pisco Punch, as well as fixes and cobblers of all kinds.
Ingredients: organic pineapple juice, water, organic cane sugar, organic gum arabic

Raspberry Gum Syrup
Called for in many early cocktail recipes, Raspberry Gum Syrup is also 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. California has a long raspberry season, so this syrup is available for several months every year. Incorporating organic raspberries into gum syrup yields a bright yet unctuous liquid with concentrated berry flavor and mouth-coating viscosity.
Ingredients: water, organic cane sugar, organic raspberries, organic gum arabic

The ubiquitous cherry-red bottle of syrup holding court at every bar, modern grenadine is a far cry from its pomegranate origins. Many cultures enjoy pomegranate juice when it is available, as did early bartenders in America and abroad. Rest assured, they were not using high-fructose corn syrup colored with red #40. Our Grenadine is made from fresh pomegranate juice and unrefined cane sugar. No concentrate, nothing else. The bright acidity and tannic backbone of this syrup will transform any drink that uses it.
Ingredients: organic pomegranate juice, organic cane sugar

Some available online at Cask.

Image: Small Hand Bartender / Small Hand Foods

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