Stay the Course Cocktail Recipe
Bartender Jesse Cyr at Rob Roy in Seattle wanted to design cocktail that's simple in order to let the base spirit come through and really shine. "I love how the Bols Barrel Aged Genever has bright citrus notes and some baking spices from the French Limousin oak it's aged in," said Cyr. He felt that an orange clove syrup would really help to highlight those flavors. And using just a dash of cardamom bitters gives a nod to the history of Lucas Bols and how cardamom was one of the first flavors of liqueur that they distilled in the late 1500's.
2.00 oz Bols Barrel Aged Genever
0.25 oz orange clove syrup
2 dashes Angostura bitters
1 dash cardamom bitters
Stir all ingredients in a mixing glass and pour over a large ice cube in an Old Fashioned glass. Garnish with an orange twist.
Orange clove syrup
3 tbs whole cloves
Peel from 1 whole orange
3 cups sugar
1.5 cups water
Heat the cloves in a sauce pan over medium high heat until fragrant. Add the water and bring to a gentle simmer. Add the sugar and stir until dissolved. Remove from heat and pour entire contents of pan into a heat proof vessel containing the orange peels. Let the syrup sit in the vessel for 2 hours. Strain out the cloves and orange peels, bottle, and refrigerate.
Photo credit: Jessy Cyr