Another one from the 12BB book.
Even though genever is related to gin, it can be substitued nicely into the rum-based Mai Tai.
- 2 oz genever (used Bols)
- 1 oz Cointreau
- 1 oz lime juice
- 1/2 oz orgeat (homemade)
- dash of aromatic bitters (used Angostura)
mint leaves for garnish (didn't have any)orange slice (didn't have this either)
Shake the first four ingredients, then pour into a tumbler filled with crushed ice. Top with a dash of bitters.
Very enjoyable and strong drink. The balance of sweet and tart was just right for me. Next time, I might up the bitters a little more though. Maybe shake one dash, then top with a second dash.
Although a regulation Tom Collins calls for Old Tom gin, the 12BB book recommends using genever.
As fortune would have it, a friend of mine from Belgium gifted me a bottle of Bols Genever on a recent visit.
He apologized profusely for giving us "Dutch crap" (apparently the Belgians have a better take on genever!) but I still think it's very tasty!
- 2 oz genever (used Bols)
- 1 oz lemon juice
- 1 tsp confectioners' sugar
- soda water
Stir genever, lemon and sugar with crushed ice until sugar has dissolved. Top with soda and garnish with a lemon slice.
This one turned out really nice, and it's easy to appreciate how distinct genever is from gin (as used in the John Collins).
I'm looking forward to trying more genever drinks!
