I think your name tag…said Gen-nay

Due to their unique and deviant taste from the more popular English dry gins, there are exceedingly few mixed drinks made from its older cousins, the genevers.  Aside from a random and relatively unspectacular old fashioned, I haven’t seen nor tried another cocktail using a Genever, so I decided to contribute something original to the mix, so to speak.

The Debra

2 oz. jonge genever gin (I used Genevieve)

1/4 fresh orange

1/4 tsp. honey

splash apricot puree/fresh juice (not from concentrate)

To a small shaker or mixing glass with NO ice, add the gin and a dollop of honey; swirl slightly, and add the ice.  Squeeze as much juice from the orange slice in as possible, followed by the splash of apricot juice/puree and shake vigorously.  Strain into a martini glass and serve with an organge twist as a garnish.

greetings!!! drink these.

Old Potrero (19th Century) Straight Rye Whiskey

I can’t say more good things about Fritz Maytag’s soiree (which has now become a deep rooting) into the spirit industry.  After mentioning his Genevieve gin in my last tasting post, his “Old Potrero” 19th century rye (named for the street the anchor distillery resides on) was next on my list of musts.  You all know it: I have a whiskey tooth.

In his 19th century rye - a young whiskey, aged 3 years in charred, new-oak casks - Maytag mentions his desire to ‘recreate’ the ryes of  the frontier by using purely 100% rye in the mash bill, and while I can’t knock the man’s commitment, I’m still debating with myself as to whether or not this is really how whiskey tasted back in the day.  Regardless of whether he accomplished this or not, it’s certainly unique.

As a warning: the flavors in Old Potrero are intense and could easily overwhelm each other.  After trying it a few times I personally found that a few drops of water or a cube or two of ice help disperse the notes evenly enough to appreciate them all.

The heat of the rye is immediate on the nose and backed by a strong, sweet and aromatic scent reminiscent of toluene and peppermint and actually reminded me of the Genever (I can imagine that they use the same rye in the mash bill as they do with the Genevieve, as well as the same copper pot still).  The sweetness permeates through the bite of the rye on the palate, but soon rounds out into smooth, earthy tones of cigar, wet leather and pepper.  White pepper and muscat grapes linger on in the finish, rounding out a truly unique whiskey.  When you sip this, just imagine yourself in the center of a father’s Victorian study: cracked leather and mahogany furniture; old books with worn lining; all sparsely illuminated by a desk lamp and crackling fire. That’s the image I got, at least…and for the record: I don’t expect this whiskey to illicit vivid associated images for everyone; just thought I should share, since it was a first for me. Stop looking at me funny.  ($50-60/0.75L)

Four Roses Bourbon (Single Barrel)

I had heard good things about four roses on numerous unaffiliated blogs, so after finding it in stock at my new favorite haunt (…for spirits! Irony!) I naturally picked up a bottle of their single barrel, 100 proof bourbon and brought it to the Schneiderman’s for a tasting.  New favorite bourbon: found. …for now.

The nose is ripe with fruit; weighty and warm with hints of citrus and molasses.  Smooth and velvety on the palate with tones of stone fruit rounded out by a very mellow bite of iodine that dissipates into lingering herbaceous and peachy undertones.  A medium-bodied, very well balanced (and affordable!) bourbon!  ($36/0.75L)

That’s all for now.  Stay tuned for a new ‘martini’ recipe for the Genevieve!