Jenever Gin Cocktail

Jenever cocktail with absinthe and lemon peel

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City/Region: United States of America

Time Period: 1884

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This recipe comes from about 150 years after the London Gin Craze, when gin was so easy and cheap to make that a pint of gin cost less than a pint of beer. The rampant consumption of gin became such a problem that Parliament passed several acts to control the production and consumption of gin, which eventually curtailed the problems.

This recipe uses Holland gin, or jenever, which is apt as it was the Dutch Protestant William of Orange who originally helped popularize gin in England in the 17th century. This cocktail is aromatic with the juniper and light whiskey notes from the jenever and the cardamom-like spice from the bitters, and it has a luxurious, smooth mouthfeel from the gum syrup.

“Gin Cocktail
Two to three dashes of gum syrup;
One to two dashes of Orinoco Bitters;
Two dashes absinthe;
One wine glass Holland gin;
Fill with fine ice; stir well;
squeeze from a lemon peel on top, and serve.”

— How to Mix Drinks Bar Keepers’ Handbook by George Winter, 1884

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Ingredients:

• 1 1/2 ounces jenever*
• 2-3 dashes gum syrup*
• 1-2 dashes orinoco bitters*
• 2 dashes absinthe
• Ice
• Lemon peel

*See Notes below.

Instructions:

1. Add the jenever, gum syrup, orinoco bitters, and absinthe to a glass.
2. Add some ice and give it a good stir.
3. Twist a strip of lemon peel over the cocktail and add it to the drink for garnish, then serve it forth.

Notes

• Jenever is a Dutch gin that is different from the more common types of gin you find at the store like London dry gin. It still has the flavor of juniper, but with an almost caramelly, whiskey-like note.

• Gum syrup is basically a simple syrup (water and sugar) with some gum arabic added to give it a smooth mouthfeel.

• Orinoco bitters are very different from the more common angostura bitters we use today and have a distinct spicy cardamom flavor.

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