Flying Dutchmen menu highlights cocktail evolution

19th September, 2019 by Owen Bellwood

Amsterdam bar Flying Dutchmen Cocktails has launched its latest menu, which aims to teach imbibers about the evolution of classic cocktails.

The Bird is The Word #1 combines Tequila, Chartreuse, apricot brandy and lemon

The bar, which was opened by Amsterdam Cocktail Week founders Tess Posthumus and Timo Janse, aims to educate bartenders, hospitality experts and consumers about classic cocktails.

Posthumus said: “This menu explores different ‘evolution’ paths of cocktails, showing our Dutch guests, who often don’t know a lot about cocktails yet, what the classic drinks are and how cool they are to play around with.

“With this approach, we also hope to show our peers in the industry that neo-classic cocktails are there for a reason and should not be considered more boring than a menu full of signature cocktails.”

The menu is divided into six sections, each dedicated to the evolution of a particular cocktail ingredient. The sections are: Evolution of Genever Cocktails, Evolution of Crème de Currant Concoctions, Evolution of Falernum Cocktails, Evolution of Fruit Preserves in Drinks, Evolution of Japan and Evolution of the Last Word.

In each section, drinkers will find the bar’s interpretation of a classic cocktail in each style, a more advanced variation on the serve and the bar’s own twist on the recipe.

Drinks on the menu at Flying Dutchmen Cocktail include the Royal Bermuda Yacht Club, made with rum, falernum, Cointreau and lime, and the Japanese Cocktail, which combines Carlos Imperial XO Brandy, orgeat syrup and bitters.

The menu also features Jack the Ripper, made with Bobby’s Genever, Dolin Dry Vermouth and Grand Marnier, and The Bird is The Word #1, which combines reposado Tequila, Chartreuse Jaune, apricot brandy and lemon juice.

The bar’s signature Flying Dutchman Cocktail retains its place on the latest menu.

Click through the following pages to find out more about the new drinks on offer at Flying Dutchmen Cocktail.

Leave a Reply

Subscribe to our newsletter