“The first time I encountered genever was back in the late ’80s,” says Eben Freeman of New York’s Genuine Liquorette. “The first Gin and Tonic I made with it was, safe to say, not what I had expected, nor wanted.” It wasn’t until over a decade later that Freeman began experimenting with the spirit again, following a molecular mixology workshop hosted by Bols, who sent each of the participants a bottle of their dark, high-malt Corenwyn genever after the conference. In this riff on a heavier, maltier Gin Fizz, Freeman shakes the genever with blackberry liqueur and tops it with sparkling wine.
- 1/2 ounce crème de mûre
- 1/2 ounce simple syrup
- 3/4 ounce lemon juice
- 1 1/2 ounces genever, preferably Bols Corenwyn
- sparkling wine, to top
- Combine all ingredients except sparkling wine in a cocktail shaker and add ice.
- Shake and strain into a chilled coupe.
- Top with sparkling wine.