Sunday, May 6, 2012

The Dutch Quarter

I had a taste for genever and a taste for a Sazerac at the same time, so I made this.  It became one of a couple variations, which will be chronicled next.

2 oz genever (must be an oude, and I like Bols)
1 barspoon (1/6 oz) blackberry syrup
2 dashes Peychaud's bitters
2 dashes aromatic bitters

Rinse a rocks glass with absinthe (I use an atomizer, which coats the inside of a glass with little waste) and set in the freezer.  Pour listed ingredients over ice and stir, then strain into the prepared glass.  Squeeze a lemon coin over the drink; drop in if you're feeling straightforward, discard it and add a blackberry instead if you're feeling fancy.

Genever and blackberry have a pleasant synthesis, sort of like bourbon and peaches.  Genever also responds to the Sazerac treatment very well with its nice maltiness and juniper spice.  The name here is a double homage to the origin of the Sazerac (New Orleans) and the origin of genever.  This recipe would not unduly suffer from substituting 1/2 oz of the genever for cognac, just to smooth things out a little bit.  I might try adding black pepper somehow, either in the syrup or by infusing a small amount of absinthe.

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