(regular-type food post later tonight)
This website has some cool old genever recipes, but I can't keep a lot of special little bar items around, so I, as usual, modified the Gin Daisy recipe—as follows:
2 oz Bols Genever
2 tsp St-Germain
2 tsp almond (orgeat) syrup
juice from 1/2 Meyer lemon
2 shakes Fee Bros bitters
Shake, strain, pour over ice with a splash of soda and a thin lemon wedge.
I like it; it's very mild in flavor, but has a nice strong underbelly. It definitely tastes old-fashioned. It needs the tiniest bit of brightening, gonna think on that.
Here you go:
You see I have a tiny bottle of St-Germain? Well. I ran out of the big beautiful expensive one, and put off replacing it. And then Joe Canal's had a 99 cent special on the samples, so I bought four of them. The lovely things will last through to summer, probably, for 4 dollars instead of 32.
I've struggled to fully appreciate the Bols Genever, though I could tell I was tasting something kind of awesome when I first tasted it almost straight with just the tiniest squeeze of lemon. But it's rather fermented in character, and doesn't mix well with my usual combinations. It's cool, though, because it's forcing me to try some new things, and I'm liking them so far. It mixes just beautifully with the almond syrup. And I prefer it over ice; maybe I'm just not man enough to enjoy it up! For that, I need my usual Hendrick's gin. It's lovely to have both to choose from.
