Archive for February, 2011

Newsletter: Issue 12

Posted in Newsletters on February 18, 2011 by ocbc-admin

Bartender’s Cabinet
Issue 12
February 2011

Happy Birthday, Bartender’s Cabinet! What a fabulous first year we’ve had!

About: Bartender’s Cabinet is dedicated to educating bartenders and enthusiasts about great spirits and quality ingredients. We also focus on having a good time through interacting with those who share an enthusiasm for tasty beverages that come from fine spirits and fresh ingredients.

Logistical Information: Bartender’s Cabinet meets monthly at 320 Main in Seal Beach. Contact info@bartenderscabinet.com regarding membership.

Previous Meeting: Marcos Tello, the brand ambassador for Bols Genever, made a special trip to Bartender’s Cabinet and introduced this fine product in a very informative and detailed manner. Marcos gave us the History of the World through a bottle of Genever. He also enlightened us on a very old method of drinking Genever – the Kopstoot or “Head Butt.” One sips Genever and then sips malted beer. The result is a splendid malty blend full of juniper, lavender, citrus and super awesome goodness.

Jason Wilson in his book, Boozehound published in 2010, as well as in the Lucas Bols information packet has this to say about the spirit:

Genever is the original gin, dating back to the 16th century when a chemist in Leyden invented the spirit by adding juniper (genever in Dutch) to distilled alcohol. With a traditional recipe that calls for at least 15 percent malt wine. Bols Genever starts with a high quality malt wine which is a flavor-rich distillate of three different grains; corn, rye and wheat, and gives genever its deep, complex taste. Malt wine is then married with redistilled botanicals including juniper to create genever. In the nineteenth and early twentieth centuries genever was the preferred gin in the United States. By 1880, six times more genever was imported than all other gins combined. Genever was one of the foremost spirits of the world and a famous cocktail ingredient. In 1862 Jerry Thomas wrote the world’s first cocktail and bartending book; “The Bartender’s Guide or How to Mix Drinks.” In this book, cocktail recipes appeared collected in print for the first time, we find that genever is one only four basic cocktail spirits, the others being brandy, rum and whisky. Genever is a protected category and must be produced in the Netherlands. There are three basic genevers: oude, jonge and corenwyn. Oude or old is not necessarily aged but instead made according to the traditional, old recipe from the 16th century calling for at least 15 percent malt wine. Jonge or young calls for a younger recipe dating from the twentieth century, with less malt wine and is currently the most popular spirit in the Netherlands. Corenwyn, literally corn wine, is a cask aged genever that must contain at least 51 percent malt wine and shares many of the characteristics of a fine aged whisky. The Bols Genever that we get in the US is most closely like the Oude but specially formulated for the American market.

For another take on the evening, be sure to check out Joby Bednar’s (aka Tiki Geeki) review of the Bols Genever Bartender’s Cabinet meeting at his website:
http://blog.tikigeeki.com/2011/01/bartenders-cabinet-bols-genever-gin.html

The Tasty Beverages:

Negroni’s Loss (Jason Schiffer – 320 Main)
1 oz. Bols Genever
3/4 oz. Gran Classico Bitters
3/4 oz. Carpano Antica Formula

Stir/Strain over Rocks Garnish Lemon & Orange Twist

Last Word (Twist on the prohibition-era cocktail from the Detroit Athletic Club)
3/4 oz. Bols Genever
3/4 oz. Green Chartreuse
1/2 oz. Maraschino Liqueur
3/4 oz. Lime Juice

Shake/Strain Coupe Glass

Here are the results from the Bols Genever Bartender Battle!

The Judges:
Forrest Cokely – Hi-Time Wine Cellars
Jessica Ford – OC Weekly Editorial Assistant
Antoinette Cattani – Bols Genever

The Contestants:
Donatella Comes – Huntington Beach Brewing Company, Huntington Beach
Joey Oehrlein – The Cannery, Newport Beach
Juan Alvarez – J. King Neptunes, Sunset Beach
Ricky Yarnall – Matador Cantina, Fullerton
Smitty Smith – Cat & Custard Cup, La Habra
Steve Garcia – Mesa, Costa Mesa
Will Haynes (amateur)
Jeremy Stark (amateur)

The Drinks:

Yuzu Blossom: (Winning Cocktail : Secret Ingredient – Yuzu Marmalade) Joey Oehrlein – The Cannery, Newport Beach
1 1/2 oz. Bols Genever
3/4 oz. Cointreau
3/4 oz. Lemon Juice
3/4 oz. Simple Syrup 2:1
1 Healthy Barspoon Yuzu Marmalade

Shake/Strain Coupe Orange Spiral garnish