Words by: Ingmar Voerman & Tess Posthumus
Photography by: Ming Chao
The Orbium Files: a series of eleven cocktails, especially created, developed and tailored by the best cocktail bars throughout The Netherlands.
Orbium, a reimagining of Hendrick’s Gin by Master Distiller Lesley Gracie is a limited quininated gin, based on the iconic Hendrick’s recipe of distillates from both the Carter Head- and Bennett-still with infusions of rose and cucumber. Orbium is then enriched with flavours that are traditionally associated with classic gin libations; quinine found in tonic (Gin & Tonic) and wormwood found in vermouth (Martini cocktail). The mysterious blue lotus flower adds an aromatic, floral sweetness and harmonizes all flavours of the gin.
Orbium is what Hendrick’s would taste like in a parallel universe. The eleven carefully selected cocktail bars are the only venues in Holland where Orbium will be poured and can be experienced, till the limited supply of 1000 bottles has dried out. The eleventh and last cocktail of the Orbium Files is found in the most Southern cocktail bar of them all: Mr. Smith in Maastricht.
Mr. Smith, Maastricht
Mr. Smith is the first craft cocktail bar in Maastricht, a gorgeous speakeasy hidden in the trendy neighbourhood Wyck. Located in an old wine cellar the bar invites you to the night with an intimate, charming and slightly quirky setting. Pieter-Jan de Peuter operates the bar, and together with his team he has found a unique combination between true Limburg-hospitality and great drinks.
De Peuter: “The name is a wink towards the Netflix hit series Stranger Things’ parallel universe, reflected in the garnish. The taste of the cocktail puts the botanical character of Orbium in the forefront, with an overall refreshing taste that will please a wide array of guests.”
50 ml Hendrick’s Orbium
20 ml Belsazar Rose vermouth
15 ml fresh lime juice
5 ml Chartreuse Jaune (yellow)
5 ml simple syrup
Freshly muddled ginger
Glass: coupe or tulip cocktail glass
Garnish: burnt lime zest and burnt lime wheel
Method: Muddle ginger on the bottom of a shaker, add all ingredients and add ice. Shake and double strain into a chilled coupe glass.