| Fillers 0 years aged genever | 150 gr |
| Fresh Amalfi lemon juice | 100 gr |
| Sugarwater 1:2 | 125 gr |
| Cold pressed rhubarb Juice | 30 gr |
| Thyme | 3 gr |
| Rosemary | 2 gr |
| Purple Basil | 3 gr |
Wash the herbs before usage
Combine all ingredients and infuse vacuum for 8 hours
Strain through a fine sieve and store cold
Perfect serve
Add 90 ml of gin infusion to a cocktail shaker
Shake with ice cubes till ice cold
Fine strain through a sieve in a longdrink glass filled with crushed ice
Top with 50 ml Grapefruit soda
Garnish with Brazilian sorrel
| Filliers 8 year barrel aged Genever | 200 gr |
| Barolo Chinato | 100 gr |
| Cherry vermouth | 100 gr |
| Madagascar Vanille | 1/4 pod |
Infuse for 8 hours cold and vacuum
Strain through a fine sieve and store cold
Vanilla olive oil
| Arbequina olive oil | 200 gr |
| Madagascar Vanilla | 1 pod |
Cut the vanilla pod in half
Remove the seeds, add the seeds and stalks to the olive oil
Infuse for 24 hours
Perfect serve
Add 90 ml of Manhattan to a mixing glass
Stirr till ice cold
Strain in a tumbler glass over ice
Add several drops of vanilla olive oil
Recipes >
Filliers 17 years barrel aged genever
Perfect serve
Serve 60 ML Filliers 17 years barrel aged genever over hand carved ice in a tumbler glass