Its strong, pronounced and warm taste evokes the personality of people from the North. With a lot of character and power, quite dry in the mouth, it can be enjoyed chilled, pure (as an aperitif or digestive) or in cocktails. Genever is also ideal in cooking, to deglaze or flambé strong meat. It also goes very well with Nordic dishes, smoked fish, etc.
- 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.
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