Bols brings theatre of Genever to London’s popular drinks festivals

Festival-goers will be invited to experience Bols Genever and Bols Barrel Aged Genever in bespoke cocktails during London Beer Week (March 13 to 19) and Cocktails in the City (March 30 to April 1).

Bols Barrel Aged Genever (aged in French oak casks for a minimum of 18 months) is one of seven spirit brands to be featured at London Beer Week. It will be served at the British Craft Beer stand in the Beer Edit at Oval Space from Thursday to Saturday where consumers can upgrade their craft beer to a twist on a Boilermaker with Bols Barrel Aged Genever.

Michael Mann, UK Bols Genever brand ambassador said: “Although Genever is the grandparent of gin flavour-wise, it has more in common with whisky as it contains a triple grain pot distillate, which the Dutch call Malt wine. This use of fermented grain is just one reason why Bols Genever and Bols Barrel Aged Genever are fantastic partners for beer. Genever and beer also both contain hops and Genever has botanical notes that partner well with beer, too.

“During London Beer Week, we are encouraging consumers to learn about the spirit and its heritage and participate in the traditional way of drinking Genever with the Slurp. This traditional serve is a great way to introduce consumers to Genever, bringing a bit of theatre and fun to the bar.”

During Cocktails in the City, Bols is partnering with The Walrus Room to create an Alice in Wonderland themed stand influenced by the novel’s Walrus and the Carpenter poem. Featured cocktail The Rabbit Hole includes homemade carrot infused Bols Genever, purple carrot cordial and red wine vinegar which will be paired with an oyster and served in small glass bottles.

The Rabbit Hole
50ml Purple Carrot Infused Bols Genever*
15ml Purple Carrot Cordial**
3 dashes Red Wine Vinegar
Method: Stir and strain into chilled cocktail glass
Garnish: Dehydrated Purple Carrot and an Oyster on the side
* Combine 150g of purple carrot with 150g of Bols Genever. Cook the ingredients in a sealed bag and cook at 50cl for 1 hour 30 minutes. Let cool and strain. Mix this with the same volume of Bols Genever
** Combine 75g caster sugar, 75g water 150g peeled purple carrot 0.5g citric acid in a sealed bag and cook at 70cl for 2 hours. Let cool and strain.

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