Pass The Dutch Recipe

Combine sugar and water in a small saucepan over medium heat and stir until sugar dissolves and the mixture comes just to a simmer.

Remove the pan from heat and immediately add the fresh basil leaves. Stir so the basil is fully submerged, cover, and let steep for 20 minutes.

After steeping, add 8 dashes of aromatic bitters (and the optional additional bitters if using) to the warm basil syrup, stirring to combine.

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing lightly on the basil to extract flavor but avoid bitterness. Discard solids.

Allow the syrup to cool to room temperature, then refrigerate. Syrup will keep 2 weeks refrigerated.

Muddle

In a cocktail shaker, lightly bruise (not tear) 3 basil leaves to release aroma. You can do this by clapping them between your palms or pressing gently with a muddler.

Combine

Add 2 oz Dutch genever, 0.75 oz basil bitters syrup, 0.5 oz lemon juice, 0.5 oz dry vermouth, 2 dashes orange bitters, and 2 dashes aromatic bitters to the shaker. Add a handful of ice (about 1 cup).

Shake

Shake vigorously for 12–15 seconds until well chilled and slightly diluted (shaking with basil creates a brisk aromatic foam and chill).

Double strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass (or over a large ice cube in a rocks glass) using a Hawthorne strainer and a fine mesh strainer to remove tiny basil bits and ice shards.

Garnish

Express a lemon twist over the cocktail to release oils, wipe the rim with the twist, and drop it into the drink. Lightly slap the remaining basil leaves between your palms to wake the aroma and float them on top as a garnish.

Serve

Serve immediately. This cocktail balances the malty, botanical character of genever with bright citrus, subtle vermouth complexity, and aromatic basil-bitters sweetness.