The Genever Daisy and Death in the Gulf Stream

Genever is commonly described as the mother of gin, this malty botanically infused spirit, sometimes referred to as Hollands Gin, is what inspired the gin we drink today. Although it is a spirit in it’s own right we believe it is unfair to speak of gin without paying homage to Genever. 

Genever is made in a similar way to gin, a high proof spirit is redistilled with a selection of botanicals, of which juniper must be included. The difference is that this spirit is then blended with a spirit is made from malted barley, the addition of which gives genever it’s distinctive malty, slightly oily flavour.

With the forgotten and classic cocktail renaissance in full swing as well as recent research by David Wondrich suggesting that many classic gin cocktails from the Martinez, the Collins and the Aviation may have evolved from drinks originally containing genever, cocktails with this old spirit are making there way on to drinks menu’s up and down the country. 

We decided to cover two genever cocktails, one rediscovered classic, created by Ernest Hemming way and a forgotten cocktail usually made with gin, rum and just about any other spirit except genever.

The first cocktail is one either created or very much enjoyed by Hemmingway, Death in the Gulf Stream. We discovered this interesting libation in Jigger, Beaker & Glass by Charles H. Baker Jr., a book originally published in 1932 as The Gentleman’s Companion.

The recipe calls for a large amount of Holland’s Gin, in this case we opted for Bols Genever considering its high malt wine content, a characteristic of classic genevers, the juice and zest of a whole lime and four dashes of Angostura Bitters. The original recipe is adverse to adding any sugar although does concede that it is acceptable to add a tea spoon if necessary. It is however worth considering that Hemmingway was diabetic and as a result enjoyed drinks on the rather sour side. In the interest of making a more approachable drink we have opted to sweeten it with agave syrup, a sweetener that has proven diabetic friendly… here's to you Hemmingway!

Death in the Afternoon

- 60ml Bols Genever

- 25ml Lime Juice

- 4 long Dashes of Angustora Bitters

- Zest of 1 Lime

- 10ml of Agave Syrup

- Lime Zest Garnish

Peel lime with a potato peeler, add zest in to Boston glass with other ingredients, Shake over cubed ice, strain in to an Old Fashioned over cubed ice, garnish with a lime zest and serve… 

The second drink we chose to visit was a classic style of drinks enjoying a resurgence in certain circles, the Daisy. The Daisy is a sour based cocktail sweetened with orange liqueur and lifted with a splash of charged water. The Daisy is a very bright, refreshing, summery cocktail and works remarkably well with Genever. The malty characteristics of Genever appear somewhere in the background with the botanical backbone and citrus notes make this drink approachable to new comers to the spirit.

Genever Daisy

Bols Genever - 60ml

Grand Marnier - 10ml

Lemon Juice - 22.5ml

Simple Syrup - 10ml

Soda Water - Splash

Garnish with a lemon or orange zest

Combine all ingredients except soda water in a shaker, fill to the top with ice and shake hard, fine strain in to a chilled cocktail glass, add a dash of soda then garnish with a lemon or orange zest. 

We hope you enjoy

Umpleby & Brown