From Bols Bartending and Misia Vorstermans
Have you ever heard of genever? It’s a traditional Dutch spirit and the predecessor of the modern gin we know and love. Infused with juniper berries and other herbs, it’s got a woodsy, slightly astringent taste; one variety, called “old genever,” has malty and smoky flavors.
Being an infused liquor, it naturally goes well with other infusions – like tea! And one genever maker, Bols, has partnered with Dilmah tea to create a delicious-sounding concoction that we can’t wait to try! It says “cool” in the name, but we’ll bet it tastes great warm, too.
Ingredients
- 3 tablespoons Dilmah Brilliant Breakfast tea (or any good loose-leaf English breakfast tea such as Mark T. Wendell)
- 2 tablespoons Dilmah peppermint leaves (or any good loose peppermint)
- 1/2 cup water
- 30ml (approximately 1 ounce) Bols barrel-aged genever
- 50ml (approximately 3 tablespoons) apple juice
- 1 piece of fresh ginger, cut up
- 1 stalk of lemongrass, cut in half and twisted
Preparation
For mixing instructions, check out this video.
- Combine English breakfast tea and peppermint leaves with 1/2 cup hot water; steep for 2-5 minutes.
- Strain tea infusion and discard the leaves.
- Muddle ginger and lemongrass with genever in a pitcher or mixing glass.
- Stir strained tea into genever mixture; add apple juice.
- Stir well with ice.
- Garnish with lemongrass and apple fan, if desired; serve immediately.
