151 replies to this topic

[DutchMuse]

Just a point--most dutch people would drink Dutch genever 'neat' and not in a cocktail.

[slkinsey]

Well, yes. And most French people would drink Cognac "neat" and not in a cocktail.

Nevertheless, there is a strong American tradition of very long standing of making cocktails with both Cognac and genever.

[RoyalSwagger]

Amen to that, while in Holland this summer I would drink a shot of Genever with a beer.
When I came home to the states with a bottle under each arm, I now use the genever strictly for cocktails (to hard to come by at the time.) Even though I still almost only use the Genever for cocktails I still love to take a nip of that lovely yeasty elixer if I happen to be sipping on a Duvel.

[chappie]

1.5 oz. gordon's gin redistilled with malta goya

Can you explain this ingredient?

[bostonapothecary]

1.5 oz. gordon's gin redistilled with malta goya

Can you explain this ingredient?

a ratio of affordable london dry gin contrasted with carribean malt soda to create a new back ground for the gin... simply redistilled to maintain the same alcohol content. malta goya has a really similar shade of "malt" character as what i've tasted in genevars. (but my experience with them also isn't that big). certain beers do awesome things with the various shades of malt. good flavor genre.

[chappie]

Interesting. How are you doing the distillation?

[Robert Heugel]

Anybody know if the bottle from the link below is of the same recipe as most recent Bols release? We can't get the new Bols here, but there are some dusty bottles to be found from when it was last available in the States (all I've seen look like the one in the link). I tried to find information on this bottling online, but I couldn't even find another pick with a green bottle, only the familiar old brown versions. I'm sure this bottle is pretty standard, but they are very uncommon down here, so I wouldn't know how this bottle compares to the recent release.

http://farm4.static...._f13606a072.jpg

I tried to upload the pic to egullet but I only got an error...so the link should work for this purpose.

[Philip Duff]

Nope, that's a genuine old bottle, old packaging (for Canada/US) and different liquid; the Bols Old Genever. Biggest differences would be a slightly lower alcohol percentage, and an awful lot less of the maltwine, which is what brings genever from great to sublime.

And indeed, genever is usually drink in NL as a chilled shot or (more commonly) in cola or the like, but literally 97% of total genever sales in the Netherlands is young (jonge) genever. And while that's excellent stuff, it's old (oude) and aged genevers and Corenwijns that really rock. At door 74 we do a variation on the Penicillin with an ultra-aged Paradisewine genever and Peat Monster that'd make a bishop kick a hole in a stained-glass window.....

Cheers,

Philip.

Anybody know if the bottle from the link below is of the same recipe as most recent Bols release?  We can't get the new Bols here, but there are some dusty bottles to be found from when it was last available in the States (all I've seen look like the one in the link).  I tried to find information on this bottling online, but I couldn't even find another pick with a green bottle, only the familiar old brown versions.  I'm sure this bottle is pretty standard, but they are very uncommon down here, so I wouldn't know how this bottle compares to the recent release.

http://farm4.static...._f13606a072.jpg

I tried to upload the pic to egullet but I only got an error...so the link should work for this purpose.

[eas]

Is that Paradisewine the product from Rutte & Zn? I've been looking for ways to put my bottle to use. Please do post your recipe for the Penicillin.

Any idea when/where we'll find the revised Bols Genever in Holland? I had no luck at Albert Hein or Schiphol Duty-Free.

[RoyalSwagger]

that'd make a bishop kick a hole in a stained-glass window.....

I can't stop laughing at this...

[Philip Duff]

It is indeed the Rutte Paradyswijn, and we put it to good use in this manner:

The Mr. Antoni
2 shots Rutte Paradyswijn genever
0.75 shot freshly squeezed lemon juice
1 shot home-made honey-ginger syrup
0.25 shot Compass Box Peat Monster single-malt Scotch whisky
Shake Paradyswijn, lemon and honey-ginger syrup with ice.
Double-strain into ice-globe-filled shortdrink glass and float the Peat Monster
Garnish with 3 pieces of speared candied ginger.

and an eGullet exclusive: the text from our Winter 2009 menu, launching this Wednesday:

"Mr. Antoni van Leeuwenhoek: late 1600s microbiology pioneer, executor of the estate of Johannes Vermeer, resident of Delft and sheet merchant (yes, really). How can it be that nobody named a drink after him until now? With a large nod to Mr. Ross."

The Bols Genever is in every Gall & Gall, and my go-to consumer liquor store is Le Cellier on the Spuistraat in Amsterdam, who (I imagine) also have it.

Full disclosure: the bishop/stained-glass quote is from that master of humour, PG Wodehouse.....

Cheers,

Philip.

www.door74.nl

Is that Paradisewine the product from Rutte & Zn?  I've been looking for ways to put my bottle to use.  Please do post your recipe for the Penicillin.

Any idea when/where we'll find the revised Bols Genever in Holland?  I had no luck at Albert Hein or Schiphol Duty-Free.

[Robert Heugel]

Nope, that's a genuine old bottle, old packaging (for Canada/US) and different liquid; the Bols Old Genever. Biggest differences would be a slightly lower alcohol percentage, and an awful lot less of the maltwine, which is what brings genever from great to sublime...

Cheers,

Philip.

Anybody know if the bottle from the link below is of the same recipe as most recent Bols release?  We can't get the new Bols here, but there are some dusty bottles to be found from when it was last available in the States (all I've seen look like the one in the link).  I tried to find information on this bottling online, but I couldn't even find another pick with a green bottle, only the familiar old brown versions.  I'm sure this bottle is pretty standard, but they are very uncommon down here, so I wouldn't know how this bottle compares to the recent release.

http://farm4.static...._f13606a072.jpg

I tried to upload the pic to egullet but I only got an error...so the link should work for this purpose.

Thanks for the reply. I just had a friend acquire some oude Bols Genever too from someone who recently visited your neck of the woods. So time to do the taste test and compare them, after I track down some of the new US stuff. I wish I had known he was going because I would have sent him your way. I know it will be my first stop if I get there at some point.

[Chris Amirault]

Bump for a quick question. I loves me the Genevieve, probably my favorite spirit right now. Alas, I can't get it here, and the only place I ever saw it (LeNell's) doesn't exist any more; meanwhile, the one I have on hand most often, Boomsma yonge, lacks the complexity of the big G.

A local shop (Campus Wine, of all places) started carrying Damrak and Zuidam recently, to my surprise. Given my preference for the Genevieve, which do you think is similar enough in style to sub in for it?

[slkinsey]

Genevieve is really, in my experience, "genever-esque." It has some similarities with "real" genever, but is much more aggressively flavored and is also a bit "hot."

All of which is to say that there really is no substitute for Genevieve. If you want a traditional genever of excellent quality, seek out the new Bols bottling. But it won't work the same way that Genevieve does.

Damrak and Zuidam also strike me as "genever-esque" but in the other direction. They're more in-between genever and London gin (a bit short on the malt character) whereas Genevieve is more like genever that has been pushed past it's usual characteristics by amplifying the flavoring and pushing up the proof.

[thegoodist]

Here in Oregon we have a restaurant/bar/hotel empire called Mcmenamins. They brew their own beer, make their own wine, and increasingly (as is the trend in Portland the last few years - I guess we're getting tired of beer ) distill their own spirits. I spent some time at their flagship property (an old converted poor farm) where they distill their spirits and picked up a bottle of their Vintner's Gin, described thusly:

Vintners Gin

Created in Holland in the 17th Century as a medicinal beverage, "Genevre" is distilled from Juniper berries. A rich, flavorful spirit, Edgefield's Dutch-style Vintners Gin pays homage to its Holland roots with a spirit that is hand-bottled directly from the still. Dutch-style gins are rare in the United States, making Vintners Gin an exclusive sort of beverage.

45% alcohol by volume, 90 proof
Retail: $26.75 a bottle

Unfortunately it's been a few years since I've tried it, and didn't really understand that it was in such a different category from typical dry gins. If memory serves it was strong on the juniper with sweeter more pungent botanicals. I'll try to track down a bottle, but it's unfortunately only available for purchase at their Edgefield and St. Francis School properties.

Links:
http://www.mcmenamin...p?loc=76&id=427
and
http://www.mcmenamin...p?loc=76&id=432

[db_campbell]

Damrak and Zuidam also strike me as "genever-esque" but in the other direction.  They're more in-between genever and London gin (a bit short on the malt character) whereas Genevieve is more like genever that has been pushed past it's usual characteristics by amplifying the flavoring and pushing up the proof.

Are you referring specifically to the Zuidam Dry or the Zuidam Genever? Or both, I suppose, if you find each to lie at differing points between "London Dry" and classic "Genever."

[Fred Jauss]

A family member is going to Amsterdam in a week and has graciously offered to bring back a bottle (or two) of spirits that are usually unavailable in the US. My first thought would be to request a very nice aged genever or a Corenwijns.
Any suggestions? Thanks!

[Philip Duff]

A family member is going to Amsterdam in a week and has graciously offered to bring back a bottle (or two) of spirits that are usually unavailable in the US.  My first thought would be to request a very nice aged genever or a Corenwijns. 
Any suggestions?  Thanks!

Strongly recommend the Rutte Paradyswyn genever (aged for an average of 8 years in Bordeaux hogsheads) and/or the Old Schiedam , which is a true old-school genever such as is rarely made these days: 100% malt wine, no neutral alcohol, mash bill 2 parts barley, 1 part rye, after fermentation stripped in a column still then distilled once more in a pot-still, aged in 220 liter Jack Daniels barrels with just 8ml per barrel of distillery-0made juniper distillate added (no other botanicals) and....exquisite.

Both are available most likely at Le Cellier (Spuistraat 116) or Cave Rokin, Rokin 60.

A good advocaat, such as Filliers, is also a must. Enjoy!

[haresfur]

I especially enjoy the "Improved Holland Gin Cock-Tail"---A twist on the Old Fashioned, prepared with Bols Genever and the addition of maraschino.  It's unfortunate that this Genever is no longer being imported into this country

Truly, truly a shame, isn't it? Perhaps not compared to some things, in the larger scheme of existence, but it's little losses like this that add up and add up and next thing you know your civilization's in decline and barbarians are running everything (hmmmm). When the Romans could no longer get laser, their favorite North African spice, I'm sure they felt the same way--and they were right.

I have found that Damrak, an international-style gin made by Bols, preserves enough of the genever's characteristics to make an acceptable substitute.

Thanks again for the kind words!
--DW

I was feeling in a bit of a cocktail rut and used that as an excuse to buy a bottle of Bols genever. As I sip a small Improved Holland Gin Cocktail, I think I may have a new love.

I do have a question, does anyone know the relation between the clear bottle genever that is shown on the Bols website (and that I bought) and the Very Old Genever shown here?

[Roddy]

I have exactly the same question. In the Amsterdam airport duty free they sell both, so I don't think it's a question of tarting it up for export sales, although maybe. When faced with the choice I went with the old-school ceramic bottling because it was cheaper, and I figured there might not be any difference other than paying extra for the marketing campaign for the smoked-glass bottling. I'd be very curious to hear if anyone knows for sure.

[cadmixes]

haresfur, the Very Old Genever, according to that link you provided, comes in at 35% alcohol. The stuff in the clear bottle is 42%. So there's at least one difference.

[haresfur]

Ah. The ceramic bottle then seems to be the old oude genever, and the clear is the new, supposedly more or less true to the 1820 older oude genever. Perfectly clear.

No matter it tastes good, and I'm content with the higher proof.

[brinza]

Yikes! Pennsylvania has just added these to its SLO list:
http://www.diep9genever.com (WARNING: Loud, annoying music--mute your speakers before clicking through)
I don't know why anyone would do this. These seem awful. I haven't had a lot of exposure to different genevers, but enough to know that their flavors tend to be subtle and nuanced, so when you douse them with fruit juices, cream, and chocolate, does it really even matter that it's genever? They don't even offer a plain version so you can judge the quality of the genever by itself. I'm sorry, but these are just freaky. And they're made in Belgium?

ETA: Oh, and they're $38. Yeah, right. Good luck moving those!

Edited by brinza, 24 February 2011 - 02:16 PM.

[KD1191]

I saw Chocolate Genever in gift shops all over Brussels. I got the distinct impression it's one of those things that's meant to be gifted, not used/consumed. I brought a mini back as a gag gift and it was not as vile as I was expecting, but that's not to say it had any redeeming qualities whatsoever...

[FrogPrincesse]

I have a bottle of Bols genever that has been languishing in the liquor cabinet and I am looking for new ideas apart from the occasional John Collins.

This one is the Dutch Courage that I made tonight with a couple of tangerines and a cara cara orange.
1.5 oz Bols genever
2.5 oz tangerine and cara cara orange juice (the original recipe called for Satsuma)
scant 0.5 oz Cointreau
orange bitters (Regan's and Angostura)

Edited by FrogPrincesse, 09 March 2012 - 09:13 PM.

[FrogPrincesse]

Tonight I made a Southside with Bols genever.
I used the recipe from Joy of Mixology with minor modifications:
1 lemon cut into 4 wedges
2 teaspoons sugar
6 mint leaves
2.5 oz genever

Muddle lemon wedges, sugar, and mint.
Add genever and ice, shake, double strain.

[FrogPrincesse]

Always looking for good genever cocktails, I tried this one last night.

Holland Razor Blade (Eric Alperin)

Genever (2 oz), lemon juice (3/4 oz), simple syrup (3/4 oz), and pinch of cayenne pepper sprinkled on top (I substituted piment d'espelette which is a little more fruity/less fiery).



I was a little skeptical but intrigued by the ingredient list.
I loved it immediately. The chili pepper + genever + lemon combo is a great one; the cocktail had layers of flavor and was just fun to drink.

[FrogPrincesse]

The Ice Pick (Daniel Eun, The Vanish): 2 oz genever, 1/4 oz maraschino, 1/4 oz violette, 2 dashes orange bitters, lemon twist.

Reminiscent of the Aviation because of the ingredient list (no lemon juice though). Intense flavor, almost minty. Very crisp and aromatic.

[FrogPrincesse]

I tried a White Hook last night, a Red Hook variation that substitutes genever gin for the rye and dry vermouth for the Punt e Mes.

2 oz genever
1/2 oz maraschino
1/2 oz dry vermouth
dash orange bitters



It highlighted quite well the flavor of the genever.

[Yojimbo]

Hmm, wonder how that last one would taste with Ransom Old Tom (which has recently made me its b$!@^), given the maltiness that it has in common with genever? Will report back.