OurGenevers.
Theoriginal
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.
Barrelaged
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.
100%maltspirit
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.
Maltspirityousay?
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.
Fromclassictocomplex.
This serve perfectly embodies our home town of Amsterdam. Bold, colourful and delightfully complex.
Redlightnegroni
Lookmom,nohands.
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.
TherewasnoCollinsbeforeBols.
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.
FAVOURITE
COCKTAILS.
RED
LIGHT
NEGRONI.
1 oz Bols Genever Original
1 oz sweet vermouth
1 oz Italian 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.
1.5 oz Bols 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.
2 oz Bols Genever Original
1 oz fresh Lemon juice
0.5 oz simple syrup (2 parts sugar: 1 part water)
Top up with soda.
THE
REALLY
OLD
FASHIONED.
2 oz Bols Genever Barrel-Aged
0.25 oz simple 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.
1.5 oz 100% Malt Spirit
0.75 oz Dry Curaçao
Stir all ingredients, with ice, in a rocks glass. Garnish with orange peel.
IMPROVED
HOLLAND
GIN.
2 oz Bols Genever Original
0.5 oz Bols Maraschino or Orange Curacao
2 oz dashes of absinthe
0.25 oz of rich sugar syrup (2 parts sugar: 1 part water)
2 dashes 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.
2 oz Bols Genever Original
0.5 oz Bols Maraschino or Orange Curacao
0.25 oz of rich sugar syrup (2 parts sugar: 1 part water)
0.25 oz lemon juice
Shake all ingredients and fine strain into a prechilled coupe glass. Top with sparkling wine. Garnish with lemon peel.
WE
HAVEN'T
SPENT
400
YEARS
PERFECTING
SOMETHING
THAT'S
FOR
EVERYONE.
