Boomsma Jonge Young Genever Gin 80 Proof Dutch Gin 750ml

$26.99

“Our Genever is lightly flavoured with juniper berries. Deliciously fresh and elegant, with a subtle taste of juniper berries, coriander and notes of citrus and mandarin. A clear, natural and fine-tasting drink. Ideal slightly chilled and straight. But also a great addition to cocktails.” The Distillery

This traditional Dutch gin is made with malt, corn,wheat and other grain distillates. Generally infused with juniper, coriander, angelica and other botanicals. It has some bready cereal character with a little body from the malted barley, it is also proofed to 80 proof so a little less boozy than London dry style gins.

SKU: 855218005008 Category: Tag:

Description

Here are three great cocktails to make with this unique style gin. 

The Dutch Nemesis turns the French 75 on its head! with body and malty notes to caraway to a hit of bitters, slightly rounded out with a touch of sweet pineapple.
Alex Smith, Whitechapel | San Francisco
Ingredients for 1 serving
1 ounce Boomsma Jonge Genever
3/4 ounce kümmel, preferably Combier
1/2 ounce pineapple gum syrup (I’ve cheated on this ingredient)
3/4 ounce lime juice
2 dashes Angostura bitters
2 ounces sparkling wine

Directions
1. Combine all ingredients except the sparkling wine in a cocktail shaker.
2. Shake and strain into a large coupe.
3. Top with sparkling wine.

 

 

Sugar Monk’s Hanky Panky  The malty flavors of the Genever gives this variation on the classic Hanky Panky some structure, The orange/chile bitters lend a nice bite
Ektoras Binikos | New York City
Ingredients for 1 serving
1 1/2 ounces Boomsma Jonge Genever
1 1/2 ounces sweet vermouth, preferably Carpano Antica Formula
1 barspoon Fernet-Branca
3 dashes chile-infused orange bitters (see Editor’s Note)
Garnish: orange twist

Directions
1. Stir all ingredients with ice.
2. Strain into a chilled Nick & Nora or coupe glass.
3. Twist the orange peel over the top of the drink to express the essential oils from the peel, then use the peel to garnish the drink.
Editor’s Note
Chile-Infused Orange Bitters
Pour one 5-ounce bottle of Regans’ Orange Bitters No. 6 into a glass jar with two Thai chiles (also called bird’s eye chiles), cut in half. Cover the jar. Macerate for 6 hours. Strain and return the liquid to
the bitters bottle, then cap tightly. Keeps indefinitely

 

 

I Am … I Said Mashup of a Sherry Cobbler and a mint julep. The menthol tincture is a toughy, still delicious with out. don’t forget the mint leaves
Adapted from Sherry by Talia Baiocchi
Ingredients for 1 serving
2 ounces amontillado sherry
1/2 ounce Pierre Ferrand dry orange curaçao
1/2 ounce Bols genever
1/4 ounce lemon juice
1/4 ounce simple syrup (1:1, sugar:water)
1 drop menthol tincture (See Editor’s Note)
Garnish: mint, half orange wheel
Directions
1. Add of the ingredients but the garnish to a mixing glass, add ice, and shake.
2. Strain over crushed ice into a double rocks glass.
3. Garnish with a spring of mint and the half orange wheel.
Editor’s Note
To make menthol tincture combine 1 ounce of menthol crystals and 5 ounces of vodka in a small jar. Cap the jar and shake. The crystals will dissolve and infuse after about a day. It keeps, according to
Schick, “probably forever.”

Additional information

Weight 48 oz
Dimensions 5 × 5 × 17 in
Custom Label 1