Name: New Amsterdam
Total time: 3 min
Cuisine: Cocktail
Ingredients: 40 ml Oude genever; 20 ml Kirschwasser; 2.5 ml Brown sugar syrup; 2 dash Creole bitters

John Hinojos Premium Member 1y

Had this again after dinner. It was perfect. Since it is fresh cherry season, we used fresh cherries as the garnish. It was perfect. An after-dinner cocktail and dessert combined.

Charlie Forbes Premium Member 1y

I find this pretty boozy for limited taste/complexity. Any ideas on how to punch things up w/o adding more alcohol to the equation?

John Hinojos Premium Member 3y

This was a very good cocktail. We had it before dinner and it worked perfectly. Great colour and very spirit forward. Sugar syrup does add a hint of sweetness.

Simon Difford Verified User Premium Member 4y

'Oude' doesn't mean a genever is old, it means it is old style rather than young style (jonje). Oude genevers have more flavoursome moutwijn (malt wine) than jounge genevers. Aged genevers are called 'gerijpt' genevers. I’m not a huge fan of Bols Genever in cocktails but I do very much like their Bokma Oude which is closer to Rutte Old Simon.

James Brooke Premium Member 4y

That is great, Simon, thank you for the amended recipe and for the original.
Do you have any feelings on the difference using Bols Genever makes compared to using Rutte Old Simon Genever?
Also, I see that you classify Rutte Old Simon Genever as an Oude (old) Genever, but I thought that Rutte Old Simon Genever was unaged, like the Bols Genever (in the smoked glass bottle)? Wouldn't this make the Rutte Old Simon Genever a "Jonge" (or young) Genever or am I missing something?
Great website BTW.

James Brooke Premium Member 4y

Hmmm. I'm not sure if the spoon refers to a tea spoon (5ml) or an IBA bar spoon (2.5ml).
I think using a tea spoon of sugar syrup has made it a bit too sweet for my taste. I'll have to try with a bar spoon next time.
Also, I only have Bols Genever (in the smoked glass bottle) so that may make a difference.
As a home cocktail person, there are only so many different bottles I can justify having!

Simon Difford Verified User Premium Member 4y

I've amended the recipe above to make clearer and also slightly reduce the volume of serve. I've also added Jim's original recipe.

1 ¹⁄₃ fl oz	Oude genever
²⁄₃ fl oz	Kirschwasser (cherry) eau-de-vie
¹⁄₁₂ fl oz	Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water)
2 dash	Peychaud's or other Creole-style bitters

New Amsterdam

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