• Kate

Dutch Apple Cocktail

Liquor is fascinating: how it is made, how it has changed, its origins, do we still drink it today, and what people make out of it. All fascinating. With these two Dutch Baby Pancakes, I needed a cocktail that was also associated with Nordic culture, so I began some research.

For Cocktail

  • 1.5 Oz Genever

  • 2 Oz Apple Cider

  • 1 Tsp Honey Syrup

  • Dash of Angostura Bitters

  • Squeeze of Lemon

  • Star Anise for Decoration

I discovered a liquor called Genever (Jenever) which is Dutch for juniper. However, it is not the same gin we think of today, which comes primarily from England. Even though Genever is a clear and botanical spirit it also consists of a malted grain and can only be made in Holland or Belgium. It is a blend of both whiskey and gin profiles, a beautiful baby between two great spirits.

What: “By The Dutch” goes into considerable depth when explaining Genever: how it is classified by the AOC, the evolution of gin, and the two types of Genever (oude and jonge) “During WWII, lack of imported cereals, and hence malt, forced the promotion of this blend (jonge). Alcohol derived from molasses from the sugar beet industry was used as an alternative to grain spirit. People started using the term oude for the old-style jenever, and jonge for the new style, which contains more grain instead of malt and can even contain plain sugar-based alcohol. In modern times, jenever distilled from grain and malt only is labeled Graanjenever.” I find this exceptionally interesting and encourage you to read up on their website HERE

This cocktail can be served hot or cold, I prepared it over ice since warm air has chosen to linger over Chicago.

I used Oude Genever for this recipe, mostly because of a mix up in communication between Mark and myself. I told him to get Jonge Genever, knowing it is the less expensive of the options and he picked up the other instead. And a rousing game of He Said/She Said ensued. Thankfully technology (texting) proved that I was right. The Oude Genever, however, lended to a subtle pineapple flavor with lingering smokiness that added to the drink and we were all very pleased.

Now onto the preparation. First create your honey syrup, equal parts honey and water in a saucepan and heat until honey has dissolved. You can prepare this ahead of time and let it sit in your refrigerator overnight. Allow to cool before beginning creation of cocktail, the warm syrup will melt too much ice and create a watery drink.

In a shaker filled with ice; combine Genever (Jenever), cider, a squeeze of lemon, and honey syrup. Shake well. Again, I don’t like sweet drinks. However, Genever has a malty flavor which can be too abrasive for some, if this is the case up the dose of honey syrup.

Pour over a single large ice cube in a rocks glass, top with a star anise for decoration. I absolutely love large ice cubes. I purchased a set for my Dad a few years back and I am pretty sure it is still the best gift I have ever given him. He raved about them all the time, naturally, I had to get a set for myself. They melt slower and give you more time to relax with your drink before it begins to become mostly water. Why rush a good cocktail? Sip and enjoy.


Dutch Apple Cocktail

14 views0 comments

Recent Posts

See All