Saturday, April 2, 2011

Barrels? We don't need no stinking barrels. Part 2: Don't forget to "Cup the Bols"

Welcome back to our incredibly exciting series on white whiskey.  You might be asking yourself, what's genever?  Well, it's what gin used to be before the English took all the fun out of it.  You might also be asking yourself what this has to do with white whiskey.  We'll plagiarize their website for an explanation.

The heart of Bols Genever is a whiskey-like triple distillate made of corn, wheat and rye, which the Dutch called malt-wine.  This flavor-rich distillate is carefully blended with a juniper-berry distillate...

In other words, it's moonshine and juniper.  Shockingly, it's quite good with tonic.  Just make sure to add a squeeze of lime or lemon.  Or a dash of Fee's grapefruit bitters.

The "Cup the Bols" cocktail.

1 part Bols Genevere
1 part Rye Whiskey
1/2 part Sweet Vermouth
1/2 part Grand Marnier

Add ice.  Stir and drink.

No comments:

Post a Comment