Wait a minute: Gin with bitterballen in it?
Nothing is more Dutch than bitterballen; they have even officially been declared intangible cultural heritage. Bitterballen taste fantastic with a cold beer or a Gin and Tonic. But wait a minute, thought the clever folks at the Monkey 47 BoozeLab: can we also make Gin with the flavor of bitterballen?
And they succeeded. Don’t ask how: a complicated explanation involving vacuum distillation, steam distillation and alternative aroma extraction doesn’t really make things any clearer. But what it comes down to is this: they have infused the flavor and aroma of bitterballen ragout into the limited-edition Monkey 74.
Double-dipping is no problem, just sip away
The Experimentum Series edition 2y04 bottles cost 129 euros each, and you get your bitterbal in liquid form, never so hot that you burn your mouth on it. Even better: the mustard is already included. That involves another complicated process with mustard seeds and all that—the exact details remain a secret from ordinary people for now—but with every sip you also get a taste of mustard. Double-dipping is no problem, just sip away.
Mussel gin
That so-called Booze Lab, where they enthusiastically experiment with Gin aromas and flavors, has already produced bizarre blends, such as Gin with the flavor of Belgian beer, mussels and chocolate, and Gin with apricot and poppy seed. A limited edition is released every year; the Gin artists draw inspiration from cities around the world. The bitterballen Gin is an ode to Amsterdam, while their Gin with the flavor of Kobe beef—the first in the series—referred to Tokyo.
Fancy a bottle of liquid drinking-party fun? There are only 300 bottles, so you’ll have to be quick!
