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.]


Stockholm 75


1 oz aquavit (Krogstad Festlig)
3/4 oz lemon juice
1/2 oz simple syrup
1/2 teaspoon Brooklyn Hemispherical Sriracha Bitters
dry sparkling wine
lemon peel, for garnish

Shake all but the wine with ice and strain into a champagne flute. Top with sparkling wine and garnish with a lemon twist.

Photo courtesy of 12 Bottle Bar, who has the full story of this cocktail from their series of Christmas drinks last year.


Seigle Sour

Encanto 012

2 oz rye whiskey
3/4 oz lemon juice
3/4 oz spiced plantain syrup
1 egg white
Cherribiscus Spiced Bitters, for garnish

Combine all but the bitters in a mixing tin, dry shake, then shake again with ice. Strain into a chilled cocktail glass and garnish with the bitters etched into an attractive design.

The Cherribiscus bitters aren’t a commercial product, so feel free to substitute another bitter with a bright red color, such as Peychaud’s.


Scandinavian Spring


1 1/2 oz aquavit (Krogstad Festlig)
1/2 oz Maurin Quina
1/2 oz lemon juice
1/2 oz honey-lavender syrup*
lemon peel, for garnish

Shake with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

*Honey-lavender syrup:

1 cup honey
1 cup hot water
1/4 cup lavender flowers

Combine all ingredients and let steep until cool. Strain and bottle.


Wit-ty Flip


1 1/2 oz Drambuie
3/4 oz lemon juice
2 dashes orange bitters
2 dashes allspice dram
1 whole egg
4 oz witbier
nutmeg, for garnish

Pour the beer into a pilsner or wine glass. Shake all the other ingredients hard with ice. Fine strain back into the mixing glass and then pour into the beer. Garnish with freshly grated nutmeg. (Pouring the heavier flip mixture into the beer rather than the other way around ensures that it mixes thoroughly.)

[Photo via the Drambuie Facebook page.]



IMG_20120901_170923 (1)

2 oz Small’s gin
3/4 oz lemon juice
3/4 oz framboise lambic reduction*
1 egg white
pickled peach, for garnish

Add all ingredients to a cocktail shaker and shake without ice to aerate the egg white. Add ice and shake again. Strain into a chilled cocktail glass and garnish with the peach. If one doesn’t have pickled peaches, garnish with lemon peel.

*framboise lambic reduction:

1 750 ml bottle Lindemans Framboise
1 small stick cinnamon
1 star anise
2 inches ginger, sliced

Combine the beer and spices in a pan and simmer until flavorful and reduced by about a third in volume. Strain out the spices and measure the liquid. Mix with an equal volume of sugar. Bottle the syrup and keep refrigerated.


Swedish Punsch

9 oz lapsang souchong syrup
6 oz Batavia arrack
3 oz lemon juice
1/4 tsp grated nutmeg
seeds from 10 cardamom pods, ground

Combine all ingredients in a glass jar and steep for 24 hours. Strain, bottle, and refrigerate.

To make the lapsang souchong syrup, combine hot lapsang souchong tea with an equal volume of sugar.

This is my variation on a recipe from Max Toste, altered by replacing simple syrup with a syrup made with the smoky black tea lapsang souchong. This punsch is a delicious and versatile cocktail ingredient.