I Have been sampling the Bols of late and I think I am in love. I was speaking with Mr. G. Stone last week and he stated that the Dry Fly Gin was in fact a Genève due to it's base. I had not made that connection but now am in duh mode. This Gin should be aged slightly and sold as such. As for cocktails I would suggest starting with the old classics. The original Cocktail or an "Improved" Cocktail. Grab IMBIBE! for these recopies. I would try The Alaska or an Aviation. These are nice base-spirit heavy drinks where the sweetness of the Gin will shine through if compared to a London Dry. Of course, the Savoy and other older cocktail books will specify the Dutch style gins and those would be a joy to work through. Have Fun and please share/inspire us some more!

The Brother of Evan Zimmerman sent a reciepie that we tasted at Teardrop containing the Bols. If my memory serves me correctly... the drink was pressed mint, Orchards Appricot, Green Chartuese and the Bols as a base. A great balance and suprising new combination to try.

My piggy-back since is what I have been calling Widows Release

1.5 Apple Jack

.75 Punt E mes

.5 green Chartuese

.5 Orchards Apricot

barspoon Evan's bomb cherry bitters( subsitute fee bros by the drop)

orange peel

Try this drink and let me know what you think.

O.k., I hate to be the fool, but I don't know exactly constitutes a genever gin and a london dry gin.  I know that genever is the Dutch cousin to English gin and that it is made from a malted grain mash and typically distilled in pot stills.  Is this the difference?  Or is there more going on?  Furthermore, can you just by taste alone tell a genever gin to a london dry gin, or are there genever gins that taste like london dry gins and vice versa.   My other question is are genever gins always distilled in pot stills or are they sometimes distilled in column stills?  On a side note, I love the dry fly gin and I want to thank this discussion board for bringing it to my attention.