Dutch Colonial

Authortlemake

Recipe built from prized flavors of the maritime trading empire of the colonial Netherlands. This tiki-inflected drink is sweet and malty at first with black coffee and nutmeg right behind, then bright citrus follows before a roasted, spicy finish all mellowed by cool coconut. The cocktail features Genever (made in former colony New York), coffee and nutmeg of Indonesia, Curacao oranges, Malaysian coconut, Indian black pepper, Ghanaian chocolate and South American brown sugar. All these coveted goods and fortified colonies made the Netherlands the greatest power in Europe for a century by way of the Dutch East and West India Companies. Marvel at how the drink vaguely resembles the flag of the Netherlands! Contemplate the fleeting spoils of empire and the inevitable disintegration of global commercial and military power with the bitter-sweet burn of this bold dessert drink! Sail forth O conqueror!

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 2 oz Genever(Old Duff)
 1.50 oz Mr Black Coffee Liqueur
 0.50 oz Dry Curacao(Pierre Ferrand)
 0.50 oz Dutch East India Syrup
 4 oz Coconut Milk
 3 dashes Orange Bitters (Regan's)
1

Shake everything except for coconut milk and bitters hard with ice for 30 seconds, less if using crushed. Dump it with ice into a double old-fashioned glass. Gently top up with the coconut milk using a barspoon to slow and direct the pour if needed. Dash the orange bitters on top.

2

Cover top with grated dark chocolate, nutmeg and the zest of dried orange slices. Express the oils of a large orange twist over the top of the drink and slide it down the inside of the glass or lay across the top. Serve with a short straw. Sip the layered spirits and coconut separately or mix it all up.

3

Substitutions - Obviously these all make it a more or less different drink.
Sweetened cold brew or espresso could sub for syrup, but you'll lose the spice and heat.
Milk can sub for Coconut milk. Coconut cream or cream would work too.
Bittermen's Mole and Tiki Bitters can work for the bitters but they get lost and you lose citrus.
Regular orange zest works for the topping flavor and scent, but it clumps up.

4

Dutch East India syrup -
16 oz black coffee
1/2 cup turbinado sugar
1 TBSP whole black peppercorns
1 TBSP crushed black peppercorns
1 TBSP powdered nutmeg in a loose tea bag
1 whole nutmeg, crushed
1 TBSP red pepper flakes (not themed, but peppercorns alone weren't bringing the heat)

Bring all ingredients except sugar to a simmer, reduce liquid by roughly half.
Strain out solids, squeezing out liquid. Stir in sugar while liquid is cooling but still warm.

Ingredients

 2 oz Genever(Old Duff)
 1.50 oz Mr Black Coffee Liqueur
 0.50 oz Dry Curacao(Pierre Ferrand)
 0.50 oz Dutch East India Syrup
 4 oz Coconut Milk
 3 dashes Orange Bitters (Regan's)

Directions

1

Shake everything except for coconut milk and bitters hard with ice for 30 seconds, less if using crushed. Dump it with ice into a double old-fashioned glass. Gently top up with the coconut milk using a barspoon to slow and direct the pour if needed. Dash the orange bitters on top.

2

Cover top with grated dark chocolate, nutmeg and the zest of dried orange slices. Express the oils of a large orange twist over the top of the drink and slide it down the inside of the glass or lay across the top. Serve with a short straw. Sip the layered spirits and coconut separately or mix it all up.

3

Substitutions - Obviously these all make it a more or less different drink.
Sweetened cold brew or espresso could sub for syrup, but you'll lose the spice and heat.
Milk can sub for Coconut milk. Coconut cream or cream would work too.
Bittermen's Mole and Tiki Bitters can work for the bitters but they get lost and you lose citrus.
Regular orange zest works for the topping flavor and scent, but it clumps up.

4

Dutch East India syrup -
16 oz black coffee
1/2 cup turbinado sugar
1 TBSP whole black peppercorns
1 TBSP crushed black peppercorns
1 TBSP powdered nutmeg in a loose tea bag
1 whole nutmeg, crushed
1 TBSP red pepper flakes (not themed, but peppercorns alone weren't bringing the heat)

Bring all ingredients except sugar to a simmer, reduce liquid by roughly half.
Strain out solids, squeezing out liquid. Stir in sugar while liquid is cooling but still warm.

Dutch Colonial

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