Courtesy of Bols Genever.
- 2 oz Bols Genever
- 1 ½ bar spoons muscovado sugar
- 2-3 dashes Jerry Thomas’ Own Decanter Bitters
- ½ oz rich sugar syrup (2:1)
Stir a shot of Bols with a dash of bitters and a small amount of muscovado sugar, using large, cold, hard ice cubes. While still stirring, keep adding ice and tasting, until you reach the desired point of ice dilution, sugar solutions and flavor. Garnish with orange peel.