Posts Tagged ‘bols genever’

Discover Bols Genever 100% Malt Spirit

Wednesday, January 31st, 2018

Feb 6, 6 – 8.30 PM

21 W 46th Street, 11th Floor, NYC

Discover a 17th century style from the Bols family. Bols Genever 100% Malt Spirit with our Master distiller, Piet Van Leijenhorst.

All the way from Amsterdam to share this special occasion with us and would love for you to join!

We will be featuring specialty cocktails created by:
Butter and Scotch
Bathtub Gin
Seamstress
Along with our Red Light Negroni!

There is limited space for the event and RSVPS are required.

RSVP to gillesbensabeur@lucasbols.com today to save your spot at this special occasion!

 

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101 Best New Cocktails: Oban Smoke by Pat Thomas, Vintage Cocktail Club, Dublin, Ireland

Sunday, February 15th, 2015

 Oban Smoke101 BNC App

Pat Thomas, Vintage Cocktail Club, Dublin, Ireland

“I love the maltiness of Oban and of Genever, but oddly there’s too much in one and not enough in the other!!  The lemon peel infusion really takes the edge off the Genever and actually makes it very approachable for the novice Genever sipper.  Ginger liqueur adds the needed sweetness, and the bitters, a house “secret” were actually added accidentally when fooling around making the drink the first time, and it just works! A simple drink when all components are in place, and fun to experiment in making the components!” Pat Thomas.

45 ml (1.5 oz) Oban 14-year-old single malt scotchOban Smoke

20 ml (.66 oz) Domain De Canton Ginger liqueur

15 ml (.5 oz) lemon peel infused Bols Genever*

4 dash lapsang vanilla bitters**

1 lemon twist, as garnish

Stir over ice and strain into a chilled “fancy glass.”  Add the garnish.

gaz sez:  I don’t quite know where to start when it comes to describing this drink, so I’ll kick this off by telling you what a pain in the ass it was to make these damned bitters.  Worth the effort, though.  And chances are that I’ll play with these bitters in other drinks, too, so . . .  You’re going to have to make this drink in order to appreciate it, but you’ll be happy you did.  This one is pretty startling!

*Lemon Peel Infused Bols Genever

Add the zest of 3 lemons (Sicilian preferred) to a one-liter jar with a tight-fitting lid.  Add 750-ml of Bols Genever and allow to infuse for 2 weeks.  Strain through a double layer of dampened cheesecloth, and return the genever to the bottle.

** Lapsang Vanilla Bitters

Add 2 organic vanilla pods to 100 grams (3.5 oz) of Lapsang souchong tea to a bottle containing 250 ml (8.5 oz) of grain alcohol.  Add a handful of bourbon barrel chips and allow to infuse for 6weeks.  Add 75 ml (2.5 oz) water and 75 ml (2.5 oz) blackstrap molasses.  Strain through a double layer of dampened cheesecloth, and store in a bottle.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2014 |

101 Best New Cocktails: Dutch 75′ Matteo Zed, VOY “Little Jumbo” Cocktail Bar, Rome, Italy

Thursday, November 6th, 2014

Dutch 75101BNC - Copy - Copy

Matteo Zed, VOY “Little Jumbo” Cocktail Bar, Rome, Italy.

Dutch 75 Matteo Zed

“This cocktail is great when accompanied with grilled meats or cured ham,” Matteo Zed.

45 ml (1.5 oz) Bols GeneverDUTCH 75

20 ml (.6 oz) litchi liqueur

20 ml (.6 oz) rosemary syrup*

30 ml (1 oz) fresh lemon juice

champagne

a spring of burned rosemary, as garnish

Shake all the ingredients except for the champagne over ice and strain into a chilled coupe.  Top with a little champagne and add the garnish.

*Rosemary Syrup

Add 20 sprigs of fresh rosemary to 500 ml (2 cups) of water, and boil for 10 minutes.  Add 500 grams (2 cups) of sugar, and stir until sugar is dissolved.  Remove from the heat and allow the mixture to stand for 10 minutes before straining it through a double layer of dampened cheesecloth.

gaz sez:  Matteo was my fabulous host in Rome in September, 2014, and this guy knows what he’s doing.  Genever can be a tough spirit to work with in the shaker, but Matteo pulls it off handsomely with this baby.  Well done, my friend.

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101 Best New Cocktails: Vakantie by Cynthia Turner, The Magnetic Field, Asheville, North Carolina

Sunday, September 15th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Vakantie

Adapted from a recipe by Cynthia Turner, The Magnetic Field, Asheville, North Carolina.

“This cocktail simply reminded me of an exotic vacation. I chose the Dutch word [for vacation] and then…..made another.” Cynthia Turner.

Green Chartreuse, as a rinse.Vakantie

45 ml (1.5 oz) Bols Genever

15 ml (.5 oz) Angostura 1919 rum

22.25 ml (.75 oz) fresh lemon juice

22.25 ml (.75 oz) orgeat

Shake over ice and strain into a chilled Green Chartreuse-rinsed coupe.  No garnish.

gaz sez: Well Jiminy Cricket this is a fine cocktail, indeed.  Smoky, nutty, herby, you name it.  It’s all over the place.  And it’s also very finely tuned.  Well done, Cynthia.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |

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 |