Friday, October 1, 2010

Nineteenth Century

Having been brought up in a mystery cult of the Very Dry Martini, I was braced for a shock from my first sip of genever-style gin, but anything in the name of science. Even so, it was way weirder than I had expected. Really? Is that what it’s like? REALLY? Well, it’s, um, REALLY?

Then I had a few drinks it worked with, thanks to David Wondrich, and genever became part of the routine.

The maltiness of genever combined with lemon juice reminds me a little of the lemon-cacao of the Twentieth Century, a Depression-era cocktail named for a then state-of-the-art passenger train. Genever is a spirit that returns us, at least for a moment, to a slower, more contemplative pace.

Nineteenth Century
  • 1 1/2 oz genever
  • 1/2 oz Swedish punsch
  • 1/2 oz lemon juice
  • 1/4 oz Cointreau
  • 2-3 dashes Regans’ No. 6 orange bitters
Stir with ice and strain into a chilled cocktail glass.

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