People are always asking me what they should drink. Behold my new series: Drink Like Me. It will be an irregularly recurring entry on how you can, er, drink like me.
Genever Bols hosted a seminar on bitters this past Tuesday at the Clover Club in Brooklyn. And, in case you're wondering, yes: that means that at 2 p.m. on a Tuesday, I was sipping classic cocktails like Bamboos and Martinezes with the city's drinkerati, including Dale DeGroff, David Wondrich, Jim Meehan, and Gina Chersevani. I spent much of my time commiserating with fellow writers Jack Robertiello and Sonya Moore about the poor state of publishing today (I recently lost my US Airways Magazine Drink column and am still pretty bummed about it), but made sure to spend the rest of the afternoon drowning my sorrows. Oh, and I also managed to jot down a note or two about bitters. (Did you know that bitters was originally an ingredient in a martini... back when it was called a Marguerite?) The cocktails themselves were delightfully old school. The recipe for Bols itself dates 1820. Much more malty than English gin, yet floral and spicy (although there isn't a trace of anything juniper-like in it), the Bols is light and subtle, and complex all at once. I'm thinking that this year, the 400th anniversary of New York - or New Amsterdam! - will be the year of genever. Don't you think we could all proost to that?
2 comments:
Bummer! Sorry to hear about the column =( That's happened to me more than I care to share this past year...
Bols Geneveer is sure on a PR kick of late--I've been invited to two events for them in the past couple months, and this is SF, not even NYC (we don't get a ton of PR events like such).
I think the next edition of their seminar series will be in SF. You should do it... if you want to learn more about the booze, that is!
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