• 2 ounces Genever Cup Base
  • 5 ounces rosemary lemonade
  • Rosemary sprig to garnish
  • 3 strawberries, stemmed and halved, to garnish
Genever Cup Base:
  • 1 1/2 part genever
  • 1 part sweet vermouth
  • 1/2 part triple sec
Rosemary Lemonade:
  • 1 part rosemary simple syrup (1:1 simple syrup, add four rosemary sprigs, bring to a boil, then cover and remove from heat until completely cooled)
  • 1 part freshly squeezed lemon juice
  • 2 parts neutral sparkling water

Add the rosemary sprig to a collins glass.  

Fill the glass with cubed ice and the strawberries.

Add the Genever Cup Base and the lemonade.  

Stir gently to combine.

(Photo: Andy Kruse)

David and Lesley Solmonson, authors of The 12 Bottle Bar, say genever is an old spirit making a comeback. They also have advice on stocking your bar, ice and how to be a responsible host.