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2 12 oz Genever, Bols Barrel Aged
12 oz Lemon juice
14 oz Apricot liqueur, Marie Brizard
1 bsp Maraschino Liqueur, Luxardo
10 dr Bitters, Bittermens Hopped Grapefruit
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.
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How does the Bols aged

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

Zachary Pearson's picture

Dan, I have them both now -


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.