The original Gin Julep published in Harry Johnson’s 1882 Bartenders’ Manual was the only other julep that people generally ordered besides the whiskey and brandy versions. It’s likely that the prominent malt flavor of Holland gin, a product we know today as genever, appealed to the whiskey lover. With the rerelease of Bols Genever gin to the U.S. marketplace, we tested this cocktail but were not at first happy with the results. So we cut the amount of genever in half and substituted Plymouth gin for the other half—and then we had one of those great drinks that will stand the test of time. It is unlike most cocktails because it has two base spirits. It is delicate, light yet full-flavored, and very refreshing. It is a cocktail to fall in love with.

　　

Ingredients

makes 1 drink

　　15 large mint leaves

　　1/2 ounce homemade Mint Syrup (page 156)

　　1 ounce Bols Genever gin

　　1 ounce Plymouth gin

　　1 splash club soda

　　1 mint sprig, for garnish

　　

Step 1

Muddle the mint leaves and mint syrup in the bottom of a rocks or Old Fashioned glass. Fill the glass with large cold ice cubes. Pour in the genever and Plymouth gin. Add the club soda. Garnish with the mint sprig.

　　

tasting notes

Step 2

Dominant Flavors: strong fresh mint

　　

Step 3

Body: medium to high

　　

Step 4

Dryness: off-dry

　　

Step 5

Complexity: high, subtle complexity

　　

Step 6

Accentuating or Contrasting Flavors: malt and juniper round the base

　　

Step 7

Finish: sweet with lingering mint overtones

　　

Step 8

Glass: rocks

　　Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.