The Dutch ancestor of gin: a malt-wine spirit distilled from barley, corn, and rye, redistilled with juniper and botanicals. Oud (aged) genever is sweeter and rounder; Jong (young) is drier and more gin-like.
Where to eat it: 3 restaurants across 2 cities.
Jenever is the ancestor of modern gin, developed in the Netherlands in the 17th century from distilled grain spirit flavoured with juniper. Oude jenever retains significant malt wine content and is aged in small oak barrels; jonge jenever is a 20th-century lighter style. Utrecht's brown cafes serve jenever as the centrepiece of the borrel, the Dutch informal drinks culture that defines the city's cafe life.
Common allergens: Gluten in some malted varieties
Tip from the editors. Never drink jenever from a cocktail glass; the tulip is sized so the first sip must be taken hands-free, and that is the entire ritual.
A subterranean 19th-century proeflokaal stocking over 100 Dutch genevers and Belgian jenever, passed by thousands of tourists who never find.
Why locals love it: Tucked below street level behind an unmarked door, most tourists walk past it entirely
Utrecht's late-night institution on the Oudegracht serving until 04:00 on weekends. Belgian fries, over 200 beers and a chaotic, popular interior since 1980.
Try: Belgian fries with andalouse sauce
Historic brown cafe on the Tolsteegplein open to 02:00 on weekends. Forty Dutch and Belgian beers, bitterballen and a legendary local atmosphere.
Try: Bitterballen and Dutch bar snacks
More cities are in research. Want jenever (dutch gin) covered somewhere specific? Tell us where you want to eat.