Posts Tagged ‘bols genever’

101 Best New Cocktails: Axis & Allies by Jesse Card, Salud! Bistro, Christiansted, St. Croix, USVI.

Sunday, July 22nd, 2012

Axis & Allies

Adapted from a recipe by Jesse Card, Salud! Bistro, Christiansted, St. Croix, USVI.

“This is my new favorite end of shift go-to drink. Well-balanced and titillating, it does its job to calm the nerves after a long night behind the bar. My reprieve from providing reprieve, as it were. The Genever provides such a strong backbone for the rest of the ingredients to settle upon, while the small splash of Riesling & citrus makes it sing. Cheers!” Jesse Card.

45 ml (1.5 oz) Bols Genever (Netherlands)

15 ml (.5 oz) Barolo Chinato (Italy)

7.5 ml (.25 oz) Bénédictine (France)

3 dashes Peychaud’s bitters (USA)

Dry Riesling (Germany)

1 lemon twist, as garnish (Unaffiliated, not like the Swiss were to WWII, more like David Bowie is to gender)

Stir all ingredients except the Riesling over ice and strain into a chilled coupe. Add a splash of Riesling and the garnish.

gaz sez: Jesse sure as heck knows how to float my boat—the bold combination of flavors in every ingredient (bar the Riesling) in this drink creates a battleground on the palate, and who would have thought it: The German Riesling jumps in there and calms everyone down! Fabulous. (Yes, the drink got extra points because Jesse mentioned Bowie . . . )

This is one of 2012′s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Click HERE to order 101 Best New Cocktails 2012

Click HERE to order the Annual Manual for Bartenders: 2012.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |

The Ice Pick by Daniel Eun, The Varnish,Los Angeles.

Saturday, June 23rd, 2012

This is one of 2011′s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Click HERE to order 101 Best New Cocktails 2012

Click HERE to order the Annual Manual for Bartenders: 2012.

The Ice Pick

Adapted from a recipe by Daniel Eun, The Varnish,Los   Angeles.

60 ml (2 oz) Bols Genever

7.5 ml (.25 oz) crème de violette

7.5 ml (.25 oz) Maraska maraschino liqueur

2 dashes Regans’ Orange Bitters No. 6

1 lemon twist, as garnish

Stir over ice and strain over a large rock in a rocks glass. Add the garnish.

gaz sez:  Dan-yul really knows his stuff.  He’s proved it time and time again.  He’s a brave bartender, too, as you can see by this recipe.  Nice one, Mr. Eun.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2011 |