Dutch Corenwyn

[BobB]

Got a bottle of this (extra oude belegen, 38% alcohol) that I brought back from Holland about ten years ago, threw in the back of the freezer, and forgot about. I know it's some sort of relative of gin - any suggestions for cocktails that could use it to good effect?

[davis_sq_pro]

Search this board (and Google) for "genever" and you'll come up with a number of recipes... But you might want to just sip it straight; it looks like a relatively expensive aged variation and probably tastes pretty good without embellishment.

[BobB]

You're right - it's a genever (or Jenever). I did a Web search and found my exact bottle here: http://www.thewhiskyexchange.com/P-29...

It's nicely bottled in a brick-orange stoneware flask.

I'll pour a sip tonight and report back.

[joshekg]

I have a bottle of this at home as well. I have not made any cocktails from it yet, but I would substitute it for whiskey in recipes. So try making an old fashioned or manhattan with it.

[BobB]

Interesting stuff! As the bottle recommends ("Ijskoud serveren") I poured myself a shot straight from the freezer. It's pale yellow in color, similar to a fino sherry, but noticeably more viscous.

I took a sip and let it warm a moment on my tongue, then swallowed. There's a lot going on here. It definitely has more in common with whiskey than gin - an almost smoky undertaste.

I wouldn't put it into a dry martini. I'm not familiar enough with whiskey-based cocktails to be able to judge how it would work there, but it's interesting enough on its own - and apparently not easily replaceable on this side of the pond once I finish it - that I think I'll save it for the occasional straight pour. Something to be shared only with a select and appreciative audience.