When 2 companies with shared passions about ingredients meet, beautiful things happen. In a joint effort to create the perfect gin we set out with awarded chef Jonnie Boer from Restaurant de Librije on a flavour mission.
Gastrogin is the result of a year testing, tasting and searching for the perfect ingredients to match Jonnie's kitchen and our distilling skills.
The result is a mix of 4 groups of ingredients; The gin-botanicals; every herb, root and berry you need to make gin.
Citrus: Ruby Grapefruit, Amalfi lemon, Lemon Verbena and Portuguese oranges
Fennel: The seeds and the blossom (Which is extremely rare to find)
and Peppers: 5 exotic pepper types found all over the globe, from the exclusive Sichuan to the tasteful Jamaica Pimiento, Madagascar Voatsiperifery and Sarawak from Borneo, not to forget the Long Pepper offcourse.
The flavour is citrus at the start, directly followed by pepper. The aftertaste will leave you with a mouthful of sweet fennels.
Available from now on in limited quantities.
GastroGin, 45% alc. vol 70cl/5cl
Guillermo Gonzalez is the owner of HPS Amsterdam, a cocktailbar 'hiding in plain sight'. He serves amazing drinks basic on classic cocktail recipes and doesn't forget the contemporary ones. Here's his take on a Boompjes Genever cocktail...
Twentieth Century Fox
30 ml Boompjes Genever
30 ml Apricot eau de vie
15 ml Mozart White chocolate liqueur
15 ml lemon juice
10 ml sugar syrup
Shake it and strain it into a coupe
Eldrigde Arah is the owner of Mystique bar and restaurant in Amsterdam. A cocktailbar with a restaurant on top. His style is based on the old dutch spice trading routes. See him mix with Genever like this:
Under the Apple Tree
30 ml Boompjes Old Dutch
15 ml Organic Apple Juice
10 ml Pommeau de Normandie
5 ml Perdo Ximenez Sherry
Stir; strain in a coupe and garnish with an apple fan
Chi-Ho Ta is bartender at Dr. in Rotterdam as well as Barrelproof Company. The Dr. is the ultimate secret bar in Rotterdam only to be visited after a phone consultation.
This is what Chi-ho's mixing up for us.
45 ml genever
10 ml de Kuyper sour rhubarb
20 ml Gieser-Wildeman Shrub
10 ml lemon juice
5 ml cinnamon syrup
Shaken and trained over big block of ice in a tumbler. Garnish with a slice of rhubarb and quarter of fig in a stick.