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Tipples → Mixed Drinks → Slings → Cocktails → Plain Cocktails → Based on Genever
Genever Cocktail
Terminus post quem: 1855 | Terminus ante quem: 1862
GENEVER COCKTAIL
Have the folowwing items:
Service-ware
- 4½ fl-oz. glass Cocktail goblet
(examples: Anchor-Hocking 2945 or Libbey 3770) - 4-inch beverage napkin
Tools
- cuting board
- paring knife
- glass mixing pitcher
(Yarai™ or similar) - jigger-and-pony measure
[2 fl-oz. by 1 fl-oz. / ~60 ml. by ~30 ml.] - 3-to-1 split pony
[¾ fl-oz. by ¼ fl-oz. / ~22.5 ml. by ~7.5 ml.] - ice scoop
- stirrer
(metal chopstick - or long, narrow spoon) - Hawthorne strainer
Ingredients
- lemon (whole, for zest-cutting)
(Citrus limon: Eureka or Santa Theresa) - gentian bitters
: Angostura™ Aromatic - 50° Brix simple syrup
- old-style genever (oude, zeer oude, or geript)
#1: Boomsma™ Oude;
#2: Rutte™ Oude;
#3: Ransom™ "Old Tom Gin" [sic] - method ice (also called 'cracked ice')
(half the size of service ice)
Instructions
- Chill the cocktail goblet.
- Cut a ~1” wide and ~3” long strip of lemon zest with minimal pith and reserve it.
- Set the mixing pitcher in the work area. Into it goes:
• gentian bitters — 2 dashes
[1 scruplespoonfull / ¼ tsp. / ~1.25 ml.]
• simple syrup — ¼ ponyfull
[¼ fl-oz. / ~7.5 ml.]
• old-style genever — 1 jiggerfull
[2 poniesfull / 2 fl-oz. / ~60 ml.]- Set the chilled, empty goblet in the work area.
- Take the mixing pitcher to the ice. Into it is added:
• method ice — ⅔ fill- Set the mixing pitcher back in the work area.
- Smoothly stir the ingredients for at least thirty seconds to mix and chill-dilute without letting aeration bruise the velvet of the liquor.
- Fit the Hawthorne strainer into the mixing pitcher and strain the drink through the strainer into the goblet.
- Garnish the drink with:
- • lemon zest (reserved in step #2) — 1 strip
(twisted zest-side-down over the drink, rubbed on the rim, and put into the drink). - Serve the drink on the napkin.