It is our 10th Monday Funday, everyone! Can you believe it? We are pretty excited about it over here, just in case you were wondering…
And to celebrate, we are pulling out all the stops for an extra-special original creation!
Prepare yourselves, readers, you are about to get schooled.
Last week, we told you all about the delicious and oft-underrated Genever. We also told you to get ready to see that fabulous nectar show up in some of our cocktails. Well, a promise made is a promise kept here at The Woman At The Bar, so we certainly hope you all prepared accordingly!
This drink combines Genever with one of our favorite liqueurs, and adds in a couple other elements that, though seemingly odd upon first inspection, add up to create a complex and incredibly refreshing drink! Are you ready for it?
For the Higher Education, you will need:
- 2 1/2 oz Genever (we prefer Bols)
- 1/2 oz Falernum
- 1/4 oz mint-infused simple syrup (see recipe below)
- 2 dashes Angostura bitters
Gather all of your ingredients, plus your cocktail shaker, jiggers, and serving glass.
You will need to prep your mint syrup first. For best results simmer equal parts sugar and water plust 2-3 sprigs of mint over low heat for 15-20 minutes. Let the syrup cool completely before using. It can be kept for 1-2 weeks refrigerated in an air-tight container.
First, place your 2 dashes of bitters directly into the bottom of your shaker glass. Remember to hold your bottle vertically, directly over the glass.
Next, add your 1/4 oz of mint syrup. Be careful not to over-pour your syrup, the drink only needs a little added sweetness.
Now add your 1/2 oz of Falernum.
Last, add in your 2 1/2 oz Genever.
Fill your shaker tin 2/3 full of ice, pour in your ingredients, secure your shaker glass, and shake for 30-60 seconds.
Add ice into your serving glass, and strain that puppy directly in there!
And there you have it! A light and delicious drink, perfect to refresh you after…well, any sort of day you have!
Drink up, everyone!