Bringing It Back Bar: How to Use Old Tom Gin
In "Bringing It Back Bar," we shine a light on overlooked bottles and devise recipes to take them from back bar to front shelf. Up now: Old Tom, modern gin's…
- story: Punch Staff
- photo: Haus Alpenz
Bringing It Back Bar: What to Do with Genever
Every bar sports marginal bottles that elude even the most seasoned drink-makers. That is, until someone dusts them off and uses them in a new way. In "Bringing It Back…
- story: Punch Staff
- photo: Bols
The Dutch Nemesis
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.
The Herbivore
Genever's botanical flavors are highlighted by the pairing of cardamaro, green Chartreuse and celery bitters in The Herbivore at City House Nashville.
Corenwyn Clipper
In this heavier, maltier riff on a Gin Fizz, Eben Freeman shakes genever with blackberry liqueur and tops it with sparkling wine.
Pinetop Perker
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…
I Am … I Said
A minty, malty mash-up of the Mint Julep and the Sherry Cobbler from Trick Dog's Morgan Schick.
Consolation Prize
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…
