2 oz of the genever of your choice
1 oz freshly squeezed lemon juice
0.5 oz of simple syrup
Top up with soda
Method: Build in a longdrink glass
over ice and garnished
with the twist of a lemon
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
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
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.
1.7 oz Genever (jonge style preferred)
5 oz Ginger ale
Sprig of mint
Glass: Tumbler or Highball full of ice cubes
Method: Mixed
Pour Jenever into a highball or tumbler filled
with ice cubes. Add your favourite premium
ginger ale. Garnish with a fresh sprig of mint.
2oz Genever
1 barspoon Chartreuse Jeune
1 barspoon sugar syrup
Garnish: Lemon twist
Glass: tumbler full of ice cubes
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.
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.
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.
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
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