l Glass Dry Gin.
1 Split of Soda.
Peel rind of lemon in spiral form, place in long tumbler with 1 lump of Ice, add Gin and fill with soda water.
The Remsen Cooler is about the only of these Coolers to have survived over the years, but there is still some confusion. The drink came to be made frequently with Gin, but some maintain it is properly made with Scotch.
Cocktail Bill Boothby relates the following in his 1906 version of his bar book. It is a nice story. Note, Old Tom Cordial Gin was a type of sweetened Old Tom Gin which apparently was available for a brief few years around 1900.
“Some years ago, the late William Remsen, a retired naval officer and a popular member of the Union Club, N.Y., introduced a beverage to the members of that swell organization which has since taken his name and is now known to all clubmen by the appellation of Remsen cooler.”
“Pare a lemon (a lime will not answer the purpose) as you would an apple, so that the peel will resemble a corkscrew, place the rind in a long thin glass and pour over it a jigger of Old Tom cordial gin; with a bar-spoon now press the peel and stir it thoroughly, so the liquor will be well flavoured with the essence of the skin and fill the glass with plain soda off the ice. English club soda is highly recommended for this drink. Be sure the soda is cold.”
Hugo Ensslin, in his 1916 “Recipes for Mixed Drinks” takes a middle path, by allowing either Gin or Scotch:
1 drink Dry Gin or Scotch Whiskey;
1 bottle Club Soda.
Peel off rind of lemon in spiral form, place in Collins glass with cube of ice, add Gin or Scotch and fill up with Club Soda.
Well, if you can use Gin OR Whisky in a drink recipe, why not use something in between? Say Dutch Genever?
2 oz Bols Aged Genever*.
1 Split of Soda.
Peel rind of lemon in spiral form, place in long tumbler with 1 lump of Ice, add Genever and fill with soda water.
A couple years ago, Bols brought a 19th Century style Genever to America. Based on a recipe from 1820 it soon became the darling of many bartenders. However, they weren’t quite sure what would happen with it in cocktails. There are not a ton of cocktail recipes for Genever. Would people try to mix it like Dry Gin?
What they found, especially with a lot of stumping from cocktail and punch classicists like David Wondrich, was that people were mixing with it like it was Whiskey. Making Improved Holland Gin Cocktails, Sazeracs, Holland Sours, and the odd Holland House Cocktail.
So if people were mixing with it like it was a Whiskey, what if Bols introduced the category of Genever which was even more like Whiskey, Aged Genever?
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I was lucky enough to attend an event where they launched the new product in San Francisco and introduced it to us in a couple drinks.
Aged a minimum of 18 months in used and new Cognac casks, Bols Barrel Aged Genever is in interesting contrast to the original Bols 1820 recipe. While it doesn’t seem to take anything away from the 1820, the aging and slightly different production process seems to heighten the spicy characteristics of the Genever. To me, the Juniper is even clearer in the Barrel Aged Genever than it is in the rather mildly flavored unaged 1820 Genever.
They had us try it in several drinks including a Collins and a Manhattan, but to me the real winner was the Barrel Aged Genever in a julep. I’ve made and enjoyed Genever Juleps before, but the spice and intensity of the Barrel Aged Genever made it stand out in the drink and really complement the flavor of the mint.
For what it’s worth, it’s not bad in an even simpler drink, The Remsen Cooler. On the ice or off the ice, little simple syrup wouldn’t hurt this drink, but note that none of the recipes include any juice at all, only lemon peel.
*The Bols Aged Genever used in this post was provided to me by a firm promoting the brand.
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.