Our
Genevers.
The
Original
The original recipe from 1820. Back then, Bols introduced a new recipe with a subtler and more harmonious taste. That’s the one that ended up revolutionizing cocktails. It’s still as complex and powerful today.
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Barrel
Aged
Our premium genever. Hand-produced in limited quantities by our Master Distiller. Stored for 18 months in oak casks from the French Limousin region – hence its pale golden color and sweet, rich, oaky, flavor. For the true genever connoisseurs of the world. We know you three love it.
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100% Malt
Spirit
Malt spirit is the heart of genever. It’s what makes genever genever, you could say. We wanted to showcase our unique malt spirit in its purest form – just like how they were drinking it way back when in the 17th century. Now bartenders and connoisseurs can taste the origins of this exclusive spirit.
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MaltSpirit
You say?
Malt spirit is the soul of genever. It’s a tricky business to make and we like ours triple-distilled, so it’s a good thing we’ve got some-400 years practice in.
Bols started producing genever and liqueurs in 1575. Since then we have mastered the art of distillation, and passed on this knowledge from one Master Distiller to the next.
Today, that’s Piet van Leijenhorst. Our Master Distiller triple-distills his own combination of rye, corn and wheat in copper pot stills to 47% alcohol to create our superior malt spirit.
It’s from here that he blends the spirit with his selection of botanicals, then bringing that blend to the magical number of 42% alcohol
42% — the percentage that makes a genever perfect for making cocktails. Or, so the world’s leading bartenders say.
Red Light Negroni
From
Classic
To
Complex.
This serve perfectly embodies our home town of Amsterdam. Bold, colourful and delightfully complex.
Red Light
Negroni
Kopstootje
Look
Mom,
No
Hands.
Kopstootje (pronounced cop-stoat-cha, meaning ‘headbutt’ in Dutch) is a traditional Amsterdam genever-drinking ritual, where the drinker takes their first sip from an almost over-full tulip glass without using their hands − for fear of spilling. Best enjoyed with a beer.
Kopstootje.
There
Was
NoCollins
Before Bols.
Your grandfather’s grandfather’s grandfather may have tasted Bols Genever in one of the first cocktails, when our genever sparked the cocktail revolution of the early 19th century. True story.
Not long after Bols Genever arrived in the USA, it was discovered to be a perfect mixing ingredient for cocktails, making it an instant hit.
Okay, no one was really mixing drinks yet, but this all changed when cocktail legend Jerry P. Thomas, aka ‘The Professor’, wrote the first bartending book full of cocktail recipes – the ones considered classics today.
Besides whiskey, rum and brandy, Bols Genever was one of the preferred base spirits for mixing with thanks to its rich, mellow, smooth and malty taste.
Today, Jerry’s book is still considered a bible for bartenders around the world. 
And Bols Genever still here to bring it to life.
Favourite
cocktails.
Red
Light
Negroni.
  • 1ozBols Genever Original
  • 1ozsweet vermouth
  • 1ozItalian bitter liqueur

Combine the ingredients with ice in a mixing glass, and stir well.
Strain into the lightbulb glass. Serve the lightbulb next to a rocks glass filled with ice and garnished with an orange twist.

Kopstootje.

A shot of Bols Genever Barrel-Aged.
Serve alongside your favorite beer.

Dutch &
Stormy.
  • 1.5ozBols Genever Original
  • Ginger beer
  • A dash of Angostura bitters

Build all ingredients over ice into a large long drink glass.
Garnish with a lime boat.

The
Original
Collins.
  • 2ozBols Genever Original
  • 1ozfresh Lemon juice
  • 0.5ozsimple syrup
  • (2 parts sugar: 1 part water)

Top up with soda.

The
Really
Old
Fashioned.
  • 2ozBols Genever Barrel-Aged
  • 0.25ozsimple syrup
  • (2 parts sugar: 1 part water)
  • 3 dashes of Angostura bitters

Stir all ingredients, with ice, in a rocks glass.
Garnish with orange peel.

The
Dutch
Connection.
  • 1.5oz100% Malt Spirit
  • 0.75ozDry Curaçao

Stir all ingredients, with ice, in a rocks glass.
Garnish with orange peel.

Improved
Holland
Gin.
  • 2ozBols Genever Original
  • 0.5ozBols Maraschino or Orange Curacao
  • 2ozdashes of absinthe
  • 0.25ozof rich sugar syrup (2 parts sugar: 1 part water)
  • 2dashes of Angostura bitters

Stir all ingredients, with ice, in a mixing glass.
Strain into a prechilled coupe glass and garnish with an orange twist.

Genever
Daisy.
  • 2ozBols Genever Original
  • 0.5ozBols Maraschino or Orange Curacao
  • 0.25ozof rich sugar syrup (2 parts sugar: 1 part water)
  • 0.25ozlemon juice

Shake all ingredients and fine strain into a prechilled coupe glass.
Top with sparkling wine.
Garnish with lemon peel.

Bols’ Master Distiller,
Piet van Leijenhorst
We
Haven't
Spent
400
Years
Perfecting
Something
That's
For
Everyone.