Genever Recipes

Genever Recipes

TOM COLLINS

• 2 ounces of the genever of your choice
• 1 ounce freshly squeezed lemon juice
• 0.5 ounces of simple syrup
• Top up with soda

Method: Build in a longdrink glass over ice and garnished with the twist of a lemon

MARTINEZ

• 2 dashes of Curaçao
• 2 dashes of Angostura bitters
• 1.5 ounces of Italian vermouth
• 1.5 ounces of the genever of your choice

Method: Stirred and served in a coupe

Genever Fizz

• 1 egg white
• ½ oz.sugar syrup
• 1 oz. lemon/lime citrus mix
• 2 oz. Genever
• Dash of Club Soda

Method: Garnish with Lime Zest Serve in Coupe

 Red Light Negroni

• 1 oz. genever
• 1 oz. Galliano L’Aperitivo
• 1 oz. sweet vermouth

Method: Serve the lightbulb next to a rocks glass filled with ice and garnished with an orange twist.

Dutch Treat

• 1.5 oz. genever
• 1.5 oz. Vermouth del Professore
• 1 dash of Orange Curacao
• 2 dashes of Angustora bitter

Genever Espresso Martini

• 2 oz. genever
• 1 oz. fresh espresso
• 1/3 oz. simple syrup
• 2 dashes of Angustora bitter

Method: Shake all ingredients and fine strain into a coupe.
Garnish with a walnut.

Spicy Juniper

• 1.5 oz of genever
• 2 dashes of Angostura bitter
• Top with ginger ale

Method: Serve in a highball garnished with slices of ginger and lemon with mint

Old-Fashioned

• 2oz Genever
• 1 barspoon Chartreuse Jeune
• 1 barspoon sugar syrup
• Garnish: Lemon twist
• Glass: tumbler full of ice cubes

Chai Don’t Wanna by Zach Patterson

• 1.5 oz Genever
• 0.25 oz High Malt Genever
• 0.25 oz Chai syrup
• 2 cashes of black walnut bitters
• 1 dash angostura bitters

Method: Combine all ingredients in a mixing glass over ice. Stir to chill and strain into rocks glass with fresh ice. Garnish with smoking Cynamon stick and orange twist.

Chai syrup can be made by steeping chai tea bag with 4oz of hot water for a concentrated tea.  Make 2:1 syrup using Demerara sugar.

Jawn Collins by Danny Shapiro

• 2 oz Genever
• 0.75 oz Lemon Juice
• 0.75 oz Demerara Sugar syrup
• Soda Water

Method: Shake all ingredients except for soda water over ice.  Strain into ice-filled Collins Glass. Top with soda water. Stir to incorporate. Garnish with lemon wedge.

Malted Cheer Cocktail by Charles Hardwick

• 0.75 oz Genever
• 0.5 oz Yellow Chartreuse
• 0.5 oz Cognac
• 1 tsp Honey
• 0.75 cup Hot Water
• 3 cloves
• 1 Star Anise

Method: Combine all ingredients in a mug or large tea cup.  Stir and garnish with cloves and star anise.

Ba-Da-Bing Fizz! By Sarah Lawson-Stopps

• 1.5 oz Genever
• 0.5 oz Ruby Port
• 0.25 oz Maraschino Liquor
• 0.5 oz Orgeat Syrup
• 0.75 Egg White
• 0.75 oz Lemon Juice
• 1 oz Tart Cherry Juice
• 1 dash Peychaud’s Bitters
• Soda water

Method: Combine all ingredients except soda in a mixing tin. Dry shake. Add ice for second shake. Double strain over 3 cubes of ice in a collins glass. Add soda water. Express a lemon twist over the cocktail and discard the twist. Garnish with a brandied cherry.

Perfectly Plum by Nick Babcock

• 1 oz Genever
• .5 oz Amaro
• .25 oz Lime Juice
• 2 oz Sparkling Rosé
• 2 Barspoons of Plum Preserve

Method – In a mixing tin, stir plum preserve, juice and spirits until dissolved. Fill with ice, and shake well. Fine strain into a cocktail glass. Top with sparkling rosé. Garnish with edible flower

The Dutch Tropi-Collins by Anthony Espinosa

• 1.5oz Genever
• 1.5oz Pineapple Juice
• .5oz Lemon Juice
• .5oz Cinnamon Simple Syrup

Method: Shake all ingredients pour into Collins glass, top with Tonic, Use 2 Pineapple Crown Leaves for garnish