Bols Imperial- 1.25 oz @Bolsgenever @BolsPDX, 1.25 oz Lillet, dash each marschno,orange &ango bitter

Bols Imperial:

1.25 oz. Bols Genever
1.25 oz. Lillet
Dash maraschino (Luxardo)
Dash angostura
Dash orange bitters (homemade)

The cocktail above was a riff of The Imperial Cocktail ( recipe and photo below) from The Savoy Cocktail Book. The nose was classic Genever mead. It had a slightly spicy finish from the warm spices of cinnamon, ceylon, and the grains from the genever combined with the faintest hint of maraschino made for a very well-balanced cocktail. The bitters helped to tame the sweetness of the Lillet, as well as bring out the orange notes. The Lillet was much tamer than the vermouth, and represented just enough sweetness.

 

 

 

 

 



Imperial:

1.25 oz. Bols Genever
1.25 oz. Vermouth (Dolin)
Dash angostura
Dash maraschino (Luxardo)

The drink has a botanical juniper nose.fruit forward sip.
Greater sweetness level but sharper, not as smooth. Not a bad thing, just a different drink.

Dutch Heaven- 1.75 oz @BolsGenever, .75 oz grapefruit juice, .5 oz Maraschino, mint

 

Dutch Heaven:

1.75 oz. Bols Genever
.5 oz. Maraschino
.25 oz. grapefruit juice (white)
1 mint sprig

Shake with ice. Double strain into chilled cocktail glass.

After the Seventh Heaven I thought to experiment with swapping the gin for a genever. A very simple, smooth cocktail emerged. The mint is mellowed as it competes with the mead on the nose. The cocktail had a velvety (though pleasantly so), mouthfeel.The sip is multilayered mint, grapefruit, with the maraschino much less apparent on the swallow in comparison to the Seventh Heaven, again most likely due to the (friendly) competition of the mead and botanical flavors of the genever.

Seventh Heaven @Dr_Cocktail- 1.75 oz @DrinkEnglishGin, .5 oz Maraschino, .25 oz grapefruit juice, mint sprig

Seventh Heaven:

1 1/2 oz. Bols Genever
1/2 oz. dry vermouth (Dolin)
1/4 oz. Maraschino (Luxardo)
1/4 oz. Amer Picon (Torani Amer)
Dash orange bitters (homemade)

I recently received Ted Haigh's (Dr. Cocktail) excellent book, Vintage Spirits and Forgotten cocktails. The recipes are an assortment of old and forgotten cocktails that (at least in PDX) are forgotten no longer. Many cafes, restaurants, and bars in the area have riffs of the Pegu Club, the Seelbach, and the Brandy Crusta as well as many others listed in the book. It is wonderful to see Dr. Cocktails influence reach so far. I started with a cocktail I had not heard of (and there are many in this book) named the Seventh Heaven.

Pleasant mint nose and juniper/botanical forward. The grapefruit mediates the funky maraschino and follows on the swallow to form a bit of a spiciness. I thought about the small cocktail glasses on the recent episode of Mad Men while pouring this cocktail. It only filled half the glass, as the older cocktails were often of much smaller proportions, meant

Breuckelen- 1 1/2 oz. @BolsGenever, 1/2. oz dry vermouth, 1/4 oz. maraschino, 1/4 oz. amer picon

Breuckelen:

1 1/2 oz. Bols Genever
1/2 oz. dry vermouth (Dolin)
1/4 oz. Maraschino (Luxardo)
1/4 oz. Amer Picon (Torani Amer)
Dash orange bitters (homemade

This cocktail gets it's name from The Village of Breuckelen in the Netherlands and later, the namesake for, the first "official" municipality in what became New York State, owned by the Dutch (Dutch West India Company) before losing ownership during the British conquest of New Netherlands. "Over time, the name evolved from Breuckelen, to Brockland, to Brocklin, to Brookline, to Brookland and eventually, to Brooklyn"

The drinks nose was mead/citrus from the genever and the bitter orange notes of the Amer. Sip warm like a whiskey and smoothed by the vermouth while retaining spicyness. Swallow funky maraschino tempered again by vermouth. Bitters adds complexity and mingles well with the botanicals of the genever.