Tag Archives: Genever

MxMo LXII: Morning Drinks

It’s time for Mixology Monday once again, and this months topic, as chosen by Kevin at Cocktail Enthusiast, is Breakfast Drinks. His challenge is simple: create a cocktail for morning consumption, utilizing common breakfast ingredients, or being more creative and using infusions, bitters, etc. An interesting challenge considering that although the cocktail once dominated the early morning hours, it has definitely shifted to an evening beverage.

Now when I think of breakfast cocktails, my mind immediately jumps to the more obvious (The Bloody Mary or Mimosa), or the slightly less obvious (Ramos Gin Fizz or Corpse Reviver #2). However, there really isn’t the level of variety in morning drinks as there is for the traditional night cap.

So for this month, I have created my own twist on Salvatore Calabrese’s Breakfast Martini. I chose to utilize Bols Genever as my base spirit as I have been on a genever kick lately, and it is just a step outside the box from the more traditional gin or vodka morning drink. I infused the genever with Earl Grey tea, and combined it with Valencia orange juice, lemon juice, orange marmalade, egg white for texture, and orange bitters to balance it all out. Cheers!

The Morning Dutchman
2 oz Earl Grey infused Genever
1/2 oz Orange Juice
1/2 oz Lemon Juice
1 teaspoon Marmalade
1 Egg White
2 Dashes Orange Bitters

Alamagoozlum Cocktail

Vintage Cocktails #2: The Alamagoozlum

First appearing in The Gentleman’s Companion, or Around the World with Jigger, Beaker and Flask (1939) by Charles Baker, ┬áThe Alamagoozlum Cocktail is the next exploration of the vintage spirits. Reportedly created by the one and only J.P. Morgan, this is an unusual drink in that it calls for an extraordinary amount of ingredients, as well as an unusually large dose of bitters.

This particular cocktail will probably be one that I will leave to the books and not partake of for a long time, if ever. While I am a fan of gin and rum together, as well as using egg whites in cocktails, The large amount of bitters, coupled with the chartreuse created a drink that for me was far too spicy and complex. Perhaps either dialing down the bitters, and/or reducing the Chartreuse may create a drink more to my liking, but as far as J.P.’s cocktail, this one is a bust for me.

The Alamagoozlum
1/2 Egg White
2 oz Genever Gin
2 oz water
1 1/2 oz Jamaican Rum
1 1/2 oz Chartreuse
1 1/2 oz gomme Syrup
1/2 oz Orange Curacao
1/2 oz Angostura Bitters
Shake long and hard in an iced cocktail shaker, and strain into several chilled glasses.

A note on gomme syrup. Gomme syrup is purely simple syrup combined with gum arabic. The gum arabic was added to the simple syrup to add a smoother, silky feel to the cocktail. My feeling is that in this drink, the egg white adds plenty of texture, and plain old simple syrup will suffice.