Van Houten

Bols Genever

1 1/4 oz Bols Genever
3/4 oz Lillet Blanc
3/4 oz Cointreau
1/3 oz lemon juice
1/2 teaspoon Chartreuse (green)
2 dashes mole bitters

Shake with ice and strain into a chilled cocktail glass.

This riff on the Corpse Reviver #2 is the first cocktail I created with Bols Genever, before I worked with the company, for their Oregon launch party at Carlyle.

[Photo courtesy of PDXplate.]

Share

Decatur

BBW

2 oz bourbon (Big Bottom)
3/4 oz fino sherry
1/2 oz Cynar
1/4 oz Chartreuse (green)
1 dash orange bitters
1 dash mole bitters

Stir with ice and strain into a chilled cocktail glass.

I came up with this cocktail while consulting for Big Botton Bourbon, a bottler and distiller based near Portland, Oregon. It was featured on the Metrovino menu.

Share

Amsterdam Hot Chocolate

amsterdan-hot-chocolate

3/4 oz Bols Genever
1/2 oz Grand Marnier
1/4 oz Chartreuse
5-6 oz rich hot chocolate

Combine in a heated mug and top with whipped cream if you’re feeling decadent.

This drink was inspired by a comment on my first post about working for Lucas Bols. Alison from Gastrologia wrote, “one of the best drinks I ever had, A’dam or elsewhere, was a cup of rich hot chocolate with genever and orange liqueur from a street vendor on a cold night.” Genever and hot chocolate? Sounds weird, but the maltiness of the genever works here. All I did was add a splash of Chartreuse, because chocolate and Chartreuse is a fantastic pairing.

[Photo provided by Allison Jones from the Portland food blog Lemon Basil.]

Share

Hot Buttered Chartreuse

Hot Buttered Chartreuse.

1 1/2 oz Chartreuse (green)
1 big dollop Hot Buttered Rum batter, to taste
hot water

Add the batter and some of the hot water to a mug, stirring to dissolve. Then add the Chartreuse and top off with more hot water, giving everything one final stir to combine.

About that dollop: This is no time for moderation. You left moderation behind the moment you decided to drink butter and Chartreuse. Compensate later if you have to, but get the most of out of this experience and don’t hold back on the batter.

About the mug: Be sure to pre-heat it. The mug, the batter, and the spirit are going to lower the temperature of the water. The drink is Hot Buttered Chartreuse, not Tepid Buttered Chartreuse. A mug pre-heated with hot water will keep your drink warmer longer.

For more background on this recipe, see my original blog post.

Share