Shake, strain, up


Borrowing a flavor pair from Rob Marais' Dutch Tulip, I took the round spicyness of Bols Barrel Aged Genever and paired it with apricot, then tried to accent it with other appropriate flavors.

Cocktail summary
Created by
Zachary Pearson
Is the
author's original creation
Not yet rated
3 stars
(3 ratings)
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • French Pearl — Gin, Absinthe, Simple syrup, Lime juice, Mint
  • Casino — Old Tom Gin, Maraschino Liqueur, Orange bitters, Cherry, Lemon juice
  • Leap Year — Gin, Orange liqueur, Sweet vermouth, Lemon juice, Lemon peel
  • English Garden — Gin, Elderflower liqueur, Rose water, Lime juice, Rich simple syrup 2:1, English cucumber
  • Mr Manhattan (Savoy) — Genever, Orange juice, Sugar, Mint, Lemon juice
  • Aviatrix — Gin, Elderflower liqueur, Maraschino Liqueur, Lemon juice
  • Gordon's Cup — Gin, Simple syrup, Lime, Cucumber
  • Pergélisol — Gin, Zirbenz Stone Pine Liqueur, Amaretto, Bénédictine, Lemon juice
  • Kachumber Kooler — Gin, Lime juice, Simple syrup, Cucumber, Green chile, Cilantro
  • Bee's Knees — Gin, Honey syrup, Lemon juice
Dan commented on 2/23/2012:

How does the Bols aged genever differ from the regular one in the clear bottle? Would this recipe work with the regular one?


I have them both now - the Barrel Aged is new to Texas, and comes in a frosted bottle. It's less malty (which I think is the wood influence removing malt flavors like in Scotch), definitely spicy, but with my limited trials of the stuff, I think you need a lot of it to make an impact in a drink.

You could sub the regular Bols genever, but maybe add a barspoon of Bowmore to mimic the wood and spice.