INSPIRATION, COCKTAIL & FOODPAIRING SUGGESTIONS
Rynbende Vintage Genever can be drunk pure, but is also delicious in a cocktail. On this page you will find various cocktail suggestions, as well as recipes for (light) snacks that combine perfectly with the drink. We will continue to add new cocktails and food pairing suggestions to this page.
Food pairing - TUNA SUSHI DELUXE
Amuses are small snacks that we serve with our drinks. What pairs well with a glass of Rynbende’s Vintage Genever? Tuna sushi deluxe. Try and enjoy!
Preparation method
Place some sprouts on each plate and place the freshly rolled sushi on top. Put a little mayonnaise and some caviar on each sushi. Garnish each bite with a piece of crispy seaweed.
Supplies (4 people)
– 8 Fresh tuna sushi (fishmonger)
– Some sprouts
– A little wasabi mayonnaise
– A little salmon caviar
– Bowl of crispy seaweed snack (AH)
Cocktail - Rynsome
Developed by Timo Janse for Blijmoedig on Tour. Asian flavours combined with Rynbende old genever work well together.
Preparation
Put the genever, liqueur, shrub and bitters in a stirring cup with ice. Stir well with a bar spoon for a minute so, until the drink gets really cold. Pour into a whisky tumbler filled with ice. Garnish and enjoy.
Ingredients
– 50 ml Rynbende Vintage Genever
– 5 ml Bandoeng Pandan Liquour
– 20 ml Stockroom’s Lemongrass shrub*
– 3 drops Umami bitters
– Garnish with a piece of spekkoek
*) this shrub is a drink based on Apple Cider Vinegar, Sugar Cane and Lemongrass
Food pairing - KIMCHI DEVILED EGGS
Amuses are small snacks that we serve with our drinks. What pairs well with a glass of Rynbende’s Vintage Genever? Stuffed eggs with a spicy Asian flavor; Kimchi. Try and enjoy!
Preparation method
Peel the hard-boiled eggs and halve them. Remove the egg yolk and mix it with the Kimchi, mustard, and mayonnaise. Place the filling in a piping bag and fill the 8 halves with it. Garnish with some finely chopped spring onion and some black sesame seeds.
Supplies (4 people)
– 4 hard-boiled eggs
– 1 teaspoon Kimchi
– ½ teaspoon Mustard
– 1 teaspoon Mayonnaise
– A little spring onion
– Some black sesame seeds
Cocktail - Genever Vice
A summer cocktail for a sunny day. Tropical flavours with a Schiedam edge. A beautiful combination of flavours. Conceived for Blijmoedig on Tour.
Preparation
Put the genever, rum, lime juice, syrup and puree in a shaker with ice. Shake well until the cup becomes frosted. Then pour the liquid and ice into a long drink glass. Garnish and serve.
Ingredients
– 50 ml Rynbende Vintage Genever
– 10 ml Cylinder’s Falernum rum
– 10 ml sugar syrup
– 25 ml lime juice
– 25 ml Mango Passionfruit Puree (Boiron)
– Garnish with a piece of mango
Cocktail - Holland House
A Joyful on Tour – a twist on the most classic genever cocktail, the Holland House – named after the Holland House Hotel in New York.
Preparation
Put the genever, Vermouth, lemon juice and liqueur in a shaker with ice. Shake well until the cup becomes frosted. Then pour into a coupe glass. Squeeze lemon peel out over the glass and garnish. Drink immediately.
Ingredients (4 people)
– 50ml Rynbende Vintage Genever
– 15ml Fresh lemon juice
– 15ml Dry Vermouth
– 10ml Maraschino liqueur
– Garnish with a lemon peel
Cocktail - SPICY MUSSELS
Amuses are small snacks that we serve with our drinks. What pairs well with a glass of Rynbende’s Vintage Genever? Spanish mussels on crackers. Try and enjoy!
Preparation method
Place the crackers on a plate and place 1 or 2 lettuce leaves on each cracker. Open the can of Spanish mussels and place a spicy mussel on each cracker. Then put a little mayonnaise on each mussel and garnish it with some black sesame seeds.
Supplies (4 people)
– 1 Can Spanish spicy mussels (AH)
– 1 teaspoon Mayonnaise
-Cream Crackers
– Young lettuce leaves
– Some black sesame seeds
Cocktail - Who dares wins
Dutch Courage Cocktailbar in Amsterdam, in collaboration with cocktail bar The Stockroom in Groningen, developed this cocktail with our Vintage Genever
Preparation
Put the genever, liqueur, lemon juice, syrup and bitters in a shaker with ice. Shake well until the cup becomes frosted. Then pour over a fine sieve into a coupe glass. Garnish and serve.
Ingredients
– 50 ml Rynbende Vintage Genever
– 15 ml Helbing Kümmel liqueur
– 30 ml fresh lemon juice
– 25 ml Orgeat syrup
– 3 drops Angostura bitters
– Garnish with a dried lemon slice
Cocktail - Ecstacy
Developed by Aris Katris for TenClub’s Louis Couperus event. This cocktail is a variation of a Genever sour with floral and spicy touches.
Ingredients
– 50 ml Rynbende Vintage Genever
– 25 ml fresh lemon juice
– 10 ml violet syrup
– 10 ml lavender syrup
– 3 drops hellfire bitters
– 3 drops fee foam
– Edible flowers
Preparation
In a chilled shaker pour the Genever, lemon juice, violet and lavender syrups, Hellfire bitters and Fee foam. Fill the shaker with ice and shake well, until the cocktail is well chilled. Strain into a tumbler filled with ice and garnish with an edible flower.
Cocktail - The Sour Captain
One of the truly classic cocktails is a Whiskey Sour. A Sour cocktail is all about the combination between sour (lemon juice) and sweet (sugar syrup). Replacing the whisky with our Vintage Genever, makes this classic even more surprising.
Preparation
Put the genever together with the lemon juice and sugar syrup in a shaker with ice. Add the bitters and the egg white. Shake well until the shaker is frosted. Then pour into your glass. Garnish with a lemon peel. Cheers!
Ingredients
– 60 ml Rynbende Vintage Genever
– 30 ml fresh lemon juice
– 15 ml sugar syrup
– 1 to 2 drops Angostura bitters
– Egg white from an egg
– Garnish with a lemon peel
Food pairing - Smoked Salmon
Pure and simple are the key words here. Ideal as a starter or late lunch, with a drink. Freshly baked small French baguettes with herb cream cheese and warm smoked salmon. Serve the sandwiches warm with a tulip glass (shot glass) of Rynbende’s The Mayor of Exploration. And enjoy!
Preparation
Season the herb cream cheese with pepper, dill and a few drops of lemon juice. Mix together well. Spread each baguette with a layer of herb cream cheese + top with a slice of smoked salmon. Season with some extra dill, a few drops of lemon juice and freshly-ground pepper. Serve the sandwiches with Rynbende’s Vintage Genever.
Preparation (4 people)
– 4 French small baguettes
– 150 gr artisanal herb cream cheese
– 200 gr warm smoked salmon
– Dill, pepper and lemon juice
– Rynbende Vintage Genever
Cocktail - The Old Mayor
The Old Mayor is a stylish cocktail based on an Old Fashioned. This cocktail combines simplicity with tradition, bringing out the character of The Mayor of Exploration.
Preparation
Place the sugar cube in the glass. Add the drops of bitter and some water. Dissolve the sugar by crushing it with a pestle. Pour in the Vintage Genever. Stir with 2 to 3 ice cubes until your cocktail is cold. Squeeze the orange peel out over the glass and then place it in the glass with the drink. Enjoy!
Ingredients
– 60 ml Rynbende Vintage Genever
– A few drops of water
– 1 sugar cube
– 2 drops Angostura bitters
– Orange peel
– Ice cubes & Whisky glass (Tumbler)
Foodpairing - Vispakketjes
When the weather is good, the barbecue goes on. We then like to this intermediate dish of fish and lemon parcels on the grill. This easy-to-make dish contains gently steamed white fish, lemon, herb butter and spring onion. Serve the still-warm fish with a tulip glass (shot glass) of The Mayor of Exploration. And enjoy!
Preparation
Place each piece of white fish on a separate piece of aluminium foil. Cut 2 generous slices of lemon and sprinkle the juice of the rest of the lemon over the fish. Season the cod with salt and pepper and top it with a slice of lemon. Add a spoonful of herb butter. Chop spring onion into rings and finely chop the parsley. Divide this over the fish. Fold the parcels tightly and place them on the BBQ for about 6 minutes until the fish is cooked.
Ingredients (2 people)
– 2 pieces of cod (or another whitefish)
– 1 lemon
– pinch of salt
– 1 spring onion
– 2 tablespoons of herb butter
– parsley
Cocktail - Stormy At Sea
Inspired by the Dark ‘n Stormy cocktail, this cocktail is made with Rynbende’s Vintage Genever instead of rum. Stormy at Sea is a spicy cocktail that is easy to drink. A beautiful combination of the complexity of Rynbende and the sharpness of ginger beer.
Preparation
Fill your glass with ice. Squeeze half a lime into the glass and add the ginger beer. Now carefully add the genever over the back of a spoon to get a nice layer on top. Add a lime wedge to the top of your glass and enjoy!
Ingredients
– 1/3 part Rynbende Vintage Genever
– 2/3 part Ginger Beer Ginger Beer
– Half a lime
– Garnish with wedge of lime
– Ice cubes & long drink glass
Cocktail - Opa's New Shoes
Alec Gordon’s developed cocktail for the perfect serve barshow 2023.
Preparation
In a cocktail shaker, muddle the coriander with the blueberries. Add the genever, the lime juice, the falernum and the angostura, and shake with ice. Double strain into a tall glass, topping up with the ginger beer. Garnish with a sprig of coriander and two blueberries.
Ingredients
– 50ml Rynbende Vintage Genever
– 30ml lime juice
– 20ml black cardamom falernum*
– a hand full of blueberries
– 1 dash angostura
– 1 sprig coriander
– spicy ginger beer
Black Cardamom Falernum Recipe
Preparation
First prepare all the ingredients. Grate the ginger and set aside. Peel the limes and keep the juice of one. Blanch and roughly chop the almonds.
Next add of the spices to a saucepan, remembering that we’re going to have a volume of around 2 litres. Let them toast for around 30 seconds on a medium heat until they are fragrant. At this point add the ginger, the almonds, the sugar, and the water and let it rise to a boil. Once there turn the heat down to a simmer and half-cover the pan. Leave it for 15 minutes.
After this, turn off the heat and let it cool down. Before it is completed cooled you can add the rum. I did this at about 70 degrees to allow some alcohol to evaporate and to cool it faster, but this is purely a question of taste. When it is at room temperature, add the lime peel and juice.
At this point you can transfer it into a container and let it infuse on the countertop for 1 to 4 days. It will be ok to use immediately, but the longer it is allowed to stew the more developed the flavour will be. Once you are content with the outcome, strain everything using a fine mesh strainer. If you don’t have one of these, you can use a kitchen sieve first and then pass it through a coffee filter once all of the larger pieces are removed.
This should be kept in the fridge. It will have a shelf life of around two weeks, depending on the strength of rum and type of filtering used.
Ingredients
– 1 tbsp cloves
– 1 tbsp star anise
– 1 tbsp black cardamom
– 1 tsp fennel seeds
– 65 grams peeled ginger
– 950 grams brown sugar
– 4 limes
– 450 ml spiced rum
– 200 grams almonds
– 1 litre water (In the Netherlands I used tap water, if your tap water is chlorinated, use bottled)