Before there was gin, there was genever, and it was a foundational element of the earliest cocktails. Thanks to Bols, genever is now back on the American market, and bartenders everywhere are offering a toast to this fine distilled beverage. Master Distiller Piet van Leijenhorst joins me to talk about the complexities of genever — and the joy of alchemy. And of course, I wouldn’t think of leaving you without some recipes.
I’ll also share some tidbits on where we’ve been lately, so sit yourself down and have a cocktail.
Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher’s Bourbon Renewal (http://www.georgefletcher.com)
Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).