a south african/dutch inspired cocktail

I love Adi Badenhorst's wines so I was very excited to try his chenin blanc based vermouth. It was developed it through the help of a dutch mixologist and historical "Caperitif" recipes. It's made using a lot of different herbs and botanicals but in the spirit of terroir they are utilizing many of which that grow specifically in the Cape of South Africa.

In the same spirit I kept rolling with the dutch theme and explored other ingredients such as Batavia Arrack and Genever. "The Triple Dutch" is a stirred style cocktail that doesn't put the focus on the main spirit but dials the Genever back to allow for a lot of complexity of the bitter botanicals. I'm very happy with the way this drink came out, but mostly how the grapefruit zest garnish completely transforms and finishes the drink.

  • 1 oz badenhorst capertif
  • .75 oz peket houyeu genever
  • .5 oz batavia-arrack
  • .25 oz luxardo maraschino
  • 2 dash orange bitters
  • 1 dash angostura bitters
  • garnish: grapefruit peel