The "Fast Running Break" Cocktail Recipe

Genever in Amsterdam is a centuries-old tradition, and though many in the Netherlands may still see it as something their parents enjoyed, it has enjoyed a steady rebirth globally over the past several years. The typical London dry gin we know today was derived from genever by the British, and has a sweeter profile from using a copper pot-still to distill its whisky-like malt of corn, wheat and rye, along with the spirit's signature juniper berry, star anise and coriander.

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At Door 74, a hidden bar near central Amsterdam, bartender Helena Henneveld crafted a sour variation using one of Bols' recent releases, De Drie Papegaaien Corenwyn. It's an aged genever named after one of the famous Dutch East India Company ships used to bring spices from Asia centuries ago, and subsequently carries licorice and cinnamon flavors. Combined with the bright citrus of blood orange, the bite of ginger, Cointreau to add complexity and egg white to add a drying texture, this drink balances the round, yet spicy flavors of the Corenwyn well.

Though finding the Bols Corenwyn bottles in the U.S. may prove far more difficult than finding Door 74 in Amsterdam, substituting with their barrel-aged genever would also work well for this drink. Given genever's softer character, it's great for experimentation in cocktails and on its own. Think of it more as a whisky, however, than having the brightness of a gin. For the "Fast Running Break," be advised that it lives up to its name and will not stay in your glass for long.