Bargoen Buck
Jim Meehan, general manager, describes the
origin of this genever-based cocktail at PDT
in New York. “During the 1700s, Bargoens,
a Dutch slang, was spoken among thieves,
tramps and hustlers in Amsterdam. With
the sporting life and humble beginnings of
the city where genever originated as her
muse, bartender Lindsay Nader created this
bittersweet buck.”
1.5 oz. Bols Genever
0.75 oz. lemon juice
0.5 oz. Gran Classico
3 dashes Angostura bitters
1 oz. Fever Tree ginger ale
Orange wheel half
Method: Shake Bols Genever, lemon juice,
Gran Classico and bitters with ice; strain
Note: A standard Gin Buck is gin with
lemon juice and ginger ale.
Ginned-up Mojito
Bartenders are exploring ways to use gin
in cocktails traditionally based on other
spirits. Recipe by Dana M. Bruner, The
Perfect Purée of Napa Valley, producers
of Beverage Artistry beverage mixers.
2 oz. Beverage Artistry™ Mojito, thawed
0.75 oz. Hendrick’s Gin
0.75 oz. St. Germain Liqueur
2 oz. club soda
Lime wedge and mint sprig, for garnish
Method: Combine all ingredients in
Collins glass filled with ice. Stir; garnish
with wedge of lime and sprig of mint.
Nadari, U.S. managing director for Lucas
Bols, Amsterdam. Like many Americans,
she wasn’t familiar with the whisky-like
flavor and rich, smooth texture of the Bols
Genever. Nadari explained that Dutch
culture prompts one to completely fill the
tulip glass as a gesture of hospitality.
As the Dutch ships traveled the world, they
returned with new products such as the
juniper berry, which they called “genever” or
“jenever.” Known for its medicinal qualities,
the Dutch flavored their neutral spirits with it.
A distiller of spirits since 1575, Lucas
Bols developed the current recipe for Bols
Genever in 1820, and relaunched the
brand in the U.S. four years ago.
At The Dorchester, a martini is made with
In Chicago, Bar DeVille managing partner
Brad Bolt is a convert. “Bols Genever is
awesome neat, but is also incredibly versatile.
I use it as a whiskey in an old fashioned or as
a London dry gin in a Collins.”
At The Dorchester in London, bar manager
Giuliano Morandin stocks Van Wees
Roggenaer Genever, which is partly
matured in oak casks for several years and
mixes well with his julep-style cocktail.
The British discovered genever when the
Dutch-born William III ascended the throne
and Dutch Protestants fled to England
during the 17th century. The Brits quickly
changed the name to gin, and produced
it more widely—and more cheaply—than
beer. Hogarth’s famous print, “Gin Lane,”
depicting the evils of gin consumption,
prompted gin to gain an unsavory
reputation by the early 18th century—and
to generate new gin laws and taxes.
By the early 19th century, the British
produced “Old Tom” gin, a sweetened
version of genever. When The Dorchester
Bar relaunched in 2006, it commissioned
an Old Tom gin with an exclusive recipe.
“Our clientele are more aware of Old Tom.
It’s a pleasure to talk about this historical
product with our guests,” says Morandin.
“The Martinez is a precursor to the
modern martini, and we serve the cocktail
with our bespoke ‘Old Tom,’ Punt e Mes,
maraschino and Boker’s bitters.”
