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 Dutch Jenever (Genever) in Rotterdam

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Make it at home

Serves 215 minEasy

Ingredients

  • 100ml oud jenever (Bols Corenwyn or Rutte Old Simon if available)
  • 100ml jong jenever (Bols or Ketel 1)
  • 2 small tulip-shaped jenever glasses
  • 2 bottles Dutch pilsner (Heineken, Amstel, or Grolsch), well chilled
  • Optional: 4 small slices of cured Dutch sausage (osseworst), to nibble

Method

  1. Chill the jenever bottles in the freezer for at least 2 hours before serving; the spirit should pour viscously.
  2. Place two tulip glasses on the bar and fill each to the brim with oud or jong jenever. The fill must overflow the glass tension slightly.
  3. Pour the pilsner into a separate beer glass beside the jenever.
  4. The drinker leans down without lifting the glass and sips the meniscus off the top of the jenever in one motion. This is the kopstootje.
  5. Take the rest of the jenever in a slow second sip, then drink the pilsner chaser.
  6. For a tasting flight, serve a 3-year, 5-year, and 8-year oud jenever side by side and compare the malt-and-barrel progression.
  7. Pair with thin slices of osseworst or aged Gouda.

Editor tip. 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.