Presented in a traditional “cruchon gré” bottle, this genever, very long in the mouth, with woody cereal aromas, can be enjoyed moderately chilled (no freezer) pure (as an aperitif or digestif) or in cocktails.
Discover how is genever traditionally produced
Simple and smooth
Nose of lightly toasted cereals, simplicity and sweetness when tasted
The mojito (ch'ti)
- Crush the ice with a tea towel and a rolling pin
- Pour the mint leaves into a cocktail glass
- Add the chopped lemon
- Add the cane sugar
- Add the crushed ice
- Add the genever
- Add the sparkling water
- Mix well
- . Add ice cubes to an old fashioned glass
- Add genever, lemon juice, pear syrup, and champagne
- Mix with a spoon, about 15 turns
- Add a thin slice of dehydrated pear leaf
- Put the ice cubes and all the ingredients (except the egg white) into the shaker and shake for about 10 seconds
- Remove the ice cubes from the shaker and shake vigorously for ten seconds, adding the 1.5cl of egg white to obtain a nice creamy foam on top of the glass.
- Pour the contents of the shaker into a cocktail glass while straining with a sieve.
- Add the orange juice and jenever to a cocktail glass
- Add a dash of grenadine
- Mix and add a few ice cubes
Wambrechies : The Shop
Delivery possible in France, Belgium and Netherland within 3 and 4 wrokingdays in protected package
100% safe with a credit or debit card (Visa, Mastercard)
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