Upcoming TDN – Muddled

Just-picked, ripe strawberries, crushed until their red satin juice stains your muddler. A few slices of ginger, mashed into a stringy lattice of spice. Two basil leaves, delicately pressed into some simple syrup, imbuing it with aromatic delight. A dash of bitters, a jigger of booze, and you have an original cocktail. Join us for this week’s TDN ( What’s Thursday Drink Night? ) where we’ll be muddling everything from mint to snozzleberries.

The prize for the best cocktail will be a PUG muddler!

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Bols Genever Wrap-Up

We were joined by Tal Nadari and Katie Darling from Lucas Bols who proved to be information power houses, not to mention being a blast to mix cocktails with. The quantity of technical information shared this TDN was befuddling, and quite welcome. The drinks were phenomenal, and we really got a chance to see how Bols functions in more complex potions.

The Winning Cocktail

G.V.D. (Godverdomme)

• 2oz Bols Genever
• 1/2oz pineapple juice
• 1/2oz lemon juice
• 1/2oz vanilla syrup (sub simple)
• 3 thin slices serrano or jalapeno pepper (sub pinch red pepper flakes)
• 1 pineapple chunk
• 1 dash Angostura bitters

Muddle pineapple with pepper and juices. Donate remaining tasties and shake with precision and intent while humming “Kill the Rabbit.” Strain into a chilled cocktail glass.

Craig from Colonel Tiki

Featured Cocktails

There are more original Bols Genever cocktails on Twitter, but here are some of the best of the night.

Malt Gasoline

• 2oz Bols Genever
• 1oz Citadelle reserve (or more genever)
• 1/2oz simple syrup
• 1 dash Angostura orange bitters
• 1/2oz Wray and Nephew overproof rum, floated

Swizzle with elan, and float the JWray. Say a short prayer, jam your straw in, and go for it.

Rick from Kaiser Penguin

Uphill Each Way

• 2oz Bols Genever
• 3/4oz pastis
• 3/4oz lime juice
• 3/4oz simple syrup
• 1 dash Angostura bitters

Shake with saber-cracked ice and strain into a chilled cocktail vessel.

Jonathan Forester

Fluyt

• 2oz Bols Genever
• 1oz cognac
• 1/2oz dry vermouth
• 5 dashes Peychaud bitters
• 2 dashes Fee’s whiskey barrel-aged bitters
• 1 demerara sugar cube
• green Chartreuse, for rinsing
• lemon twist, for garnish

In a mixing glass, drop your cube, add your Peychaud and muddle sugar until dissolved. Add the rest of the ingredients and stir with ice. Rinse a chilled old fashioned glass with green Chartreuse, strain and garnish with lemon twist.

Matt from RumDood.com

Featured Photos of Not-Necessarily Featured Recipes