This is a cocktail that kind of swings between a classic Martini with gin and a Dry Manhattan with malt whiskey. That is because Dutch genever like Bols is made (in part) with a malted barley mash that is steeped in juniper and botanicals. The juniper and herbal flavor is lighter than gin, but it also has a heavy malt body and a beery nose. So I am doing this drink because it really isn't like any other Martini, or any other cocktail for that matter.
This recipe appears in Poister's New American Bartender's Guide, 1997 edition. This was a time where vermouth was at its lowest influence, in terms of people's preference for Martinis. The recipe calls for a half teaspoon of dry vermouth, but I happen to like to use more, particularly when it is good vermouth like Carpano Extra Dry.
- 1 1/2 oz. Bols Genever
- 1/2 tsp. dry vermouth (Carpano used)
- lemon twist
Combine liquid ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Twist lemon zest over the glass and drop it in.
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