New Amsterdam (Difford's Guide Recipe)

 

This isn't the first time I've made a Dutch-themed cocktail with Genever. It is the first time I've had one that was all spirits, including a huge gob of kirschwasser. Kirschwasser or kirsch is technically German, but it's damn close to Dutch and just about anything strong that people in Central Europe will drink. That is because it is high-proof cherry brandy. The flavor is a little musty, not so much like fruit but more like cherry pits and similar to the wildness of grappa. 

This cocktail is thankfully mellowed by the malt notes of barrel aged genever. Both are strong, but almost opposite in texture as far as distilled spirits go. Only a splash of sugar and two dashes of Peychaud's is needed to bring them together. The Dutch and Germans may not always be friendly with each other, but they can agree that their spirits go well together.

• 2 oz. Bols barrel aged genever
• 1 oz. Kammer kirsch
• 1 bar spoon sugar syrup
• 2 dashes Peychaud's bitters
• lemon twist

Combine liquid ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Twist a lemon zest over the glass and drop it in.