Sometime ’round about 2002 a friend of mine returned from Amsterdam with a ceramic bottle of Corenwyn. Since then, I’ve been completely enamored with Corenwyn, genevers, and old-tom gins. Blair over on the Mixoloseum Blog can tell you more about Genever and such, I’ll just say it is delicious.
This past Thursday’s TDN was centered around Bols new launch of their Genever. It is a fabulous product. Right now it has limited availability and I look forward its expansion (and support from the OLCC, I hope). It has a mouth feel of velvet and a refined balanced flavor profile that ends in warm malty notes.
The strange late spring heat wave we’ve been having here in Portland directed me toward my concoction that I delivered to TDN. My friends Molly and Zorn (both PDX bartenders with decades of experience) introduced me to the wonder of chile peppers and fruit in cocktails. Greg Hoitsma over at Andina also has great success with Habañero and Passion Fruit (an amazing combination). I am particularly obsessed with the pineapple/lemon/simple/chile, featuring a good earthy chile such as a Jalapeño or a Serrano. For a Thai chile or birds-eye I think I might switch out the lemon for lime.
I’m very happy with the result from the below concoction. It is amongst the four finalists over at the Mixoloseum Blog. Please go over there to vote for it if you find it surpasses the competition, as I do. Also if you’re over there try out the “Malt Gasoline.” It’s a wonderful swizzle only slightly less of a winner than mine.
2 oz Bols Genever
½ oz pineapple juice (fresh, please)
½ oz lemon juice
½ oz vanilla syrup (sub simple)
few pinapple chunks
3 slices jalapeño or serrano chile
dash aromatic bitters (fee’s old fashioned, angostura, &c.)
Muddle pinapple chunks, chile, and juices. Add remaning ingredients and shake with ice to mix and form head. Double strain into cocktail glass and garnish with lemon twist (or as Tiare has in her beautiful shot, pineapple wedge and chile).