This variation on the classic Irish Cocktail uses genever instead of Irish whiskey, and herbal genepy instead of absinthe. Rather than sweetening with orange curaçao, this one calls for rich, citrusy Amaro Nonino.
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The Death in the Gulf Stream cocktail was a favorite drink of Ernest Hemingway's.
The Improved Cocktail was originally more a template than a recipe. It was originally a way to take a basic cocktail and... well ... improve it, by adding another ingredient.
Genever today tastes malty (similar to a light Scotch) with subtle undernotes of herbs and spices. If you don't like gin's piney qualities, please do not assume you'll also dislike genever.
"First, you must slurp it," Piet said. Piet van Leijenhorst, the master distiller for Holland's Lucas Bols, was giving us pointers on how to properly enjoy a Kopstootje (kop-stow-che), the Dutch pairing of a beer and a shot of Genever. According to tradition, to approach the tulip glass filled to the brim with Genever, you must first bend over and slurp—to use your hands or to spill would be bad form.
Created by bartender Katie Emerson, this variation of an Old Fashioned is made with barrel-aged Bols Genever and two types of bitters.
This cocktail from Theo Lieberman of Lantern's Keep and Milk & Honey in NYC has a heavy pour of Angostura bitters in it, but that doesn't make it bitter. The spice is balanced with bright fruit and rich almond from housemade orgeat.
This genever cocktail from Highlands Bar and Grill in Birmingham is may look like Tang, but it's boozy stuff, with a wonderfully fragrant Satsuma juice base.
This spiked spicy hot cocoa from Martim Smith-Mattsson of Vandaag can be served without alcohol for kids, too.
A icy milk punch from Rickhouse in San Francisco.
Richer, maltier, and with a greater depth of flavor than today's typical London Dry style of gin, genever was considered the style of gin for the better part of two centuries. Ah, but that was then.