Sip a filled-to-the-brim glass of Bols Genever, followed by a Stillwater Artisanal Ales brew for a traditional Dutch kopstootje.
Last week, the teams from Bols Genever and Stillwater Artisanal Ales rolled into Jack Rose to school willing drinkers on the finer points of kopstootje. Don't try to pronounce it, but do get to know this centuries-old Dutch tradition of a beer and a shot. Kind of like a car bomb but a bit classier.
A dainty tulip glass is filled to the brim with Bols Genever and you lean over, arms behind your back, to sip without spilling. Then you swill on your beer, in this case a Stillwater Artisanal brew specially crafted for this pairing. You may still be able to try it our at Jack Rose until the limited amount of beer runs out.
Meanwhile, Jack Rose mixologist Rachel Sergi is mixing Bols Genever into a delicious cocktail, garnished with prosciutto. Here's how to make her cocktail dubbed 8675309 (Genny).
makes 1 drink
1.5 ounces Bols Genever
0.5 ounce white pepper syrup (see below)
0.25 ounce Lazzaroni Maraschino
0.5 ounce melon juice
2 dashes cherry bitters
garnish with shredded prosciutto
Combine ingredients in a cocktail shaker with ice. Shake to chill and strain into a martini glass or cocktail coupe. Garnish with prosciutto.
White Pepper Syrup
1/2 cup white peppercorns, cracked
3 cups sugar
2 1/2 cups water
Bring a large saucepan to medium high. Add peppercorns. Toast lightly, but do not overscorch or burn. Remove from heat. Add sugar and water. Return to the heat and bring to boil, then reduce by 1/4. Strain the peppercorns out of the syrup, and chill before using.
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