Boompjes Genever is made the traditional "Young" genever or as we say in Holland; Jonge Jenever.
We make this genever with 10% moutwijn, the key ingredient to any genever. And in our case; it's made with rye and malt for extra flavour! The law stipulates that young genever has a minimum of 1,5% and a maximum of 15% moutwijn. Ours is at 10% and provides a hefty dose of malt-action to work in cocktails, mixed drinks or just straight up.
We make this moutwijn ourselves in our distillery and it's 4 times distilled up to 85% alcohol, keeping a bit of character of the malt & rye in the product. Next to the moutwijn, we have distilled an "esprit" of 6 botanicals; obviously juniper but also some vanilla, lavender, licorice, lemons and all that.
Enjoy this drink any way you want, and we encourage you to make those classic cocktails calling for Holland Gin or Dutch Gin.
Boompjes Genever, 35% alc. vol 70cl
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.