Last year I promised myself that I would enter every cocktail competition possible in 2013, and so far I am keeping my word, although it is not that easy here in Italy, we are indeed cut off from many major comps.
Luckily Bols Around The World is not one of these so I get the chance to share what I have been working on for the past month.
I decided to use some Genever for this drink, and that proved a bit of a challenge as apparently nobody stocks it anymore here in my small town of Verona. It looked like I was forced to buy it on the net when in a small store in downtown I found a vintage bottle of Z.O. Genever, which was perfect for what I had in mind.
The idea behind this drink is a fictional meeting between Jerry “The Professor” Thomas and Vincent Van Gogh. These two artists lived in the same years, and of course never met each other, but what if they did? What would have the troubled painter ordered at the counter? Would have the professor conquered him with his flashy moves and shining jewels? This is, in my opinion, what those two artists could have drank after a long night, talking about ladies, inspiring each other, one mixing a drink in what was the prototypical American way, the other one supplying the booze (Vincent was broke but surely had some money for booze)and those flowers that were obsessing him. To celebrate this fantasy encounter I decided to take a drink that was very fashionable those days, such as the punch, and twist it with some ingredients that I think could have inspired Mr Van Gogh.

Yankee and the Dutch

Ingredients:
0.25 oz Lemon and violet oleo saccharum
0.25 oz lime juice
2 oz. Z. O. Genever
1 oz. lavender infused water
0.25 oz. Ruby Port
6/7 dried rosebuds

Garnish:
Lemon peel flower

Prep:
Add all the ingredients except port and rosebuds in a shaker and shake vigorously for few seconds, then double strain on crushed ice. Gently stir in the rosebuds, top with more crushed ice and finish with Port. Garnish with a bright lemon peel flower.

This drink is a cross between a gin punch and a gin sangaree, thirst-quenching, fairly light and definitely very aromatic. The genever plays wonderfully with the subtlety of violets and roses, and the sip is definitely flower-forward with a long citrus finish. Port ensures that the whole feel wouldn’t come too herbal, giving just a touch of sweetness and wood. Lavender has a major role in the aroma, and together with the rosebuds contributes to a wonderful fragrance, not too forced like when using rose water.
Overall I am extremely pleased with the result, I don’t mix punches too often, but once again the old way of making drinks proves to be often the best.