As LucasBols Master Bartender I am in the lucky position of visiting many bars aroundthe world. Once in a while you come across a hidden gem. A bar that is notnecessarily world famous, but serves you amazing drinks in a nice ambiancewithout being pompous about it. A.kitchen + bar is such a venue. Located at theRittenhouse square in Philadelphia, the small bar and restaurant is filled withexcitement and Philadelphia’s hip crowd. The restaurant is centered around thebar and I would highly recommend sitting at that bar where bartender PaulMacDonald reigns over his castle with a gentle sovereignty.
As we wereseated at the bar, the food menu was explained to us and we asked Paul to makeus some Bols Genever drinks. I was very much surprised by his take on BolsGenever. For many bartenders it is not the easiest spirit to work with, butonce you get to understand it, they love working with it. Paul reallyunderstands Bols Genever, I can tell you that much. He served us three drinksand was so nice to share the recipes with us. You can find them at the bottomof this article! What I personally liked in these drinks is the original waysof pairing the malt spirit and the botanicals that make Bols Genever and stillletting the characteristics of the spirit come through.
My personalfavorite was the China Bull. A drink where the arrangement of ingredients wasdone following a Fibonacci sequence (a sequence in which the next number isfound by adding up the two numbers before it). I personally like drinks with astory and since I am a sucker for math and science, I really liked the conceptof this drink. Besides that I like classic and dry drinks high in herbs andspices. The China Bull combines brings out the earthiness of the Malt Spirit inBols Genever, where the wine based amaros and aperitives together with thebitter Becherovka make for a perfect combination with the botanicals of theGenever.
For me thedrinks were a perfect example of how to be creative with Bols Genever but notoverdoing it. The Genever was still the star of the show and Paul paid respectto it. Complex ingredients but clean and simple recipes, I loved it! Wheneveryou are in Philly, drop by a.kitchen + bar. I am sure he will share hiscreativity with you!
- 2 oz BolsGenever
- 1/2 ozSmoked Eggplant syrup
- 1/4 ozsavory herbal tincture
- Stir andserve on a rock with a lemon twist.
How to make the Smoked Eggplant Syrup?
2 largeeggplants halved. Place facedown on a grill and smoke at 200 degrees Farenheitfor 4 hours. Remove from smoker, slice into strips, and add 2 cups of whitesugar. Muddle thoroughly, add 4 cups of water, bring to a boil. Once boiling,reduce heat robs simmer. Simmer the mixture until it has reduced by half,and strain out the solids.
How to make the Herbal Tincture?
Caraway, fennel, mustard seed, black peppercorn, star anise, and dried lemonpeel. The botanicals macerate in high-proof grain alcohol for 2 weeks.
The Fifth Humor:
- 1 1/2 oz Bols Genever
- 3/4 oz Mulled Wine reduction
- 3/4 oz lemon juice
- 8 droplets olive oil
- Egg white
Dry shake, proper shake, serve in a largecoupe. Sprinkle superfine sugar on top and brûlée.
The China Bull
- 1 1/4 oz Bols Genever
- 3/4 oz Cardamaro
- 1/2 oz Becherovka
- 1/4 oz Nux Alpina
- 1/4 oz Cappelletti
Stir and serve up in a coupe with gratedcinnamon.
- 1/4 oz Bols Genever
- 3/4 oz Banyuls Wine
- 1/2 oz Amaro Nardini
- 1/4 oz Amaro Nonino
- 1/4 oz Lemon Hart 151
Stir and serve on a rock with grated cinnamon.