Southern California is confused. It thinks it’s Summer. Not only did it decide to bypass Winter, which it did nearly entirely, but it seemingly decided to take a skip on Spring. Well, Southern California, I’ll let you carry me swiftly thru chilly Winter, but I will tether you to Spring in every possible way! So help me, Southern California, I will twist and wring every ounce of gradual warming, greening hillsides and cool breezes out of you as possible, and I will have my Spring cocktails, goddamnit, with or without you!
I recently purchased some Bols Genever. In the immortal words of George Takei, “oh myy.” Bols Genever is an original and a little slice of heaven in the juniper-flavored beverage category: a heavy, bourbon-like distillate made of corn, wheat and rye. Malty, woody and sweet. I’ve had a few versions of “white whiskey” before — they are feeble, mortal attempt that fails to produce a product even close to the ethereal, general offering by Bols.
The thing about genever is that it’s a triplex of vodka, gin and whisky characteristics. I repeat… vodka characteristics — the chameleon — it assumes the flavor of whatever you pair it with. Unlike vodka though, which only adds proof, genever imparts its own, powerful maltiness and velvety mouthfeel. Vodka 2.0, if you will, except, you know, it’s been around since the 16th century.
- 3 oz. Bols Genever
- .25 oz. honey-cardamom syrup
- 4 dashes orange bitters
Combine all ingredients in a mixing glass and stir. Stir well, because you’ll need good dilution. Strain into a rocks glass over a large ice cube and garnish with a flamed orange peel.
That wonderful stag towel was made by my roommate and guinea pig, Jessica, the proprietor of the heavenly sugar and malt fest that is BeerAndBaking.com.
This is a very linear tipple, but good nevertheless, as it balances the fading Winter with the welcoming Spring — thick and warming, yet light, sweet and orangey. I foresee myself playing around with the Genever/honey/orange combination a lot (curacao, Lillet Blanc, prosecco?). Eitherway, for my personal tastes it’ll need more spice! We here in Southern California must wait very patiently for Autumn, but we’re always the first to Spring, and to that we’ll drink. To living!
- The Silverwood Sour (theliquidcultureproject.com)
- Flavor of the day: Anisette Cardamom Jun (brooklynalewife.wordpress.com)
- Cardamom Browned Butter (I’m Really Proud of This One!!!) (withthegrains.com)