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At New York’s tiki-inspired Dutch Kills, Tom Richter builds on the classic radler template with the fitting additions of falernum and orange flower water.
Alex Smith lets genever shine through in this cocktail, combining it with kümmel for an herbaceous drink sweetened with pineapple gum syrup and topped with sparkling wine.
Swapping French brandy for a mixture of rich Brandy de Jerez coupled with malty genever, alongsidecrème de cacao and a cocoa powder, Demario Wallace’s U Drop Inn Flip is a more robust take on the original Brandy Flip.
Genever's botanical flavors are highlighted by the pairing of cardamaro, green Chartreuse and celery bitters in The Herbivore at City House Nashville.
In this heavier, maltier riff on a Gin Fizz, Eben Freeman shakes genever with blackberry liqueur and tops it with sparkling wine.
Chad Solomon plays on genever’s distinct botanical flavors by blending it with malted aquavit, pine liqueur and pine extract in the Pinetop Perker, a sort of Egg Sour by way of northern Europe.
This combination of malty genever, apple purée, sweet pecan-brandy syrup and IPA alludes to the longstanding Dutch beer-and-genever-shot ritual, kopstootje (literally, “little headbutt").
A minty, malty mash-up of the Mint Julep and the Sherry Cobbler from Trick Dog's Morgan Schick.
At Manhattan's Dear Irving, Tom Richter plays off the fruity flavors of sloe gin and genever with added citrus and curaçao.
Created by illustrator John Perry Yates for the 2014 World Cup final match between Brazil and the Netherlands, this Old-Fashioned style drink has shades of Jerry Thomas's Improved Holland Gin Cocktail with its orange-y malt flavors.