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.]

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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.]

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New Amsterdam Sour

New Amsterdam Sour

1 1/2 oz Bols Genever
3/4 oz lemon juice
1/2 oz simple syrup (1:1 sugar and water)
red wine

Shake the genever, lemon juice, and simple syrup with ice and strain into an ice-filled rocks glass. Insert straw and float approximately half an ounce of red wine on top. Using crushed ice to fill the glass is a nice touch but not strictly necessary.

This is a variation on the New York Sour, with genever offering some nice botanicals and a more striking visual contrast than rye does. It was created for a party at Metrovino attended by Washington wine makers.

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Robin Egg

Vaccari Nero, finally available in Oregon. Make it blue!

1 1/2 oz Vaccari Nero
1 oz lemon juice
1/2 oz Bols Genever
1/2 oz simple syrup
1/2 oz cream
1 egg white
soda
coffee bean, for garnish

Add the sambuca, lemon, genever, simple syrup, cream, and egg white to a shaker. Dry shake to aerate, then add ice and shake again. Give it a good, long, hard shake. Strain into a glass, preferably a champagne flute if you have a tall one. Let the foam settle and top with soda. Finish by grating a bit of coffee bean on top, a nod to the traditional “con mosca” way of serving sambuca.

This recipe comes courtesy of Southern California barman Erik Trickett. Get the background here.

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