As long as I can remember my drink of choice has been the Gin & Tonic. The combination of fresh botanicals, a bitter-sweet tonic and the right garnish has sparked my creativity in culminating the perfect Aperitif before any culinary experience. In search of the perfect G&T, I came across a distillery which has been making gin and genevers since 1658.
Together we ventured out in pursuit of a gin that would captivate my favourite flavours, ones that are fresh, real and genuine. Hereby my exquisite and daring mix of five types of pepper sourced in every corner of the world. Carefully blended with citrus notes and local fennel. All this based on a solid mix of gin-style botanicals.
This gin will challenge your palate.
Jonnie Boer, Chef Restaurant de Librije***
For the love of pure and raw ingredients, we continuously look out for the best farmers, growers and traders to deliver us the finest.
This gin is something else.
My home, my love and my passion; De Librije is where our team discover and explore the ingredients of a loving relationship between drinks and food, every day.
I created this gin together with my chef Maik Kuipers, masterdistiller Justus Walop and Johan Kersten from Onder de Boompjes. Together we searched for the best ingredients that make up for a gin, but not just any gin. It had to captivate the flavours I love. In this case we have choosen to build up the gin on a basis of typical Gin botanicals. They are enriched with fennels, citrus and a daring mix of 5 peppers.
This gin was created by one of the best chefs in the world and a master distiller with over 40 years of experience and they don’t think in ‘perfect serves‘. They think in endless posibilities. Not only for cocktails. Also for dishes, which are used in gin-and-food pairing. The flavours, and their exciting combinations, will leave you astonished. It makes so much sense to let a chef take care of the flavours...
50 ml Gastrogin
70 ml beetroot juice (Allain millard)
Fresh haucatay sprigs
Method: put all ingredients in mixing glass. Blend with hand blender and pour in highball with ice.
Garnish: Huacatay sprig
50 ml Gastrogin
50 ml Orange juice
10 ml Yuzu juice
50 ml Fever Tree Sicilian lemonade
Method: Build in short.
Garnish: Mandarin zests
50 ml Gastrogin
50 ml Fever Tree Elderﬂower tonic
Fresh water mint cress
50ml Cucumber juice
Method: Put gin, cress, cucumber in mixing glass, blend with handblender. Pour in vintage wine glass, top up tonic.
Glass: vintage wine coupe
Garnish: water mint sprigs
Jonnie becomes head chef at the age of 24 at De Librije restaurant and some years later he takes over the place together with his wife Thérèse. In 1993 de Librije is crowned her first Michelin star. In 1999 the second star awaits and makes Jonnie the youngest 2star chef in Holland. The third star is awarded in 2004. Librije's Zusje is the restaurant in Amsterdam with 2 stars.
Thérèse is Jonnie's wife and the sommelier and hostess of de Librije. Since 2009 she has her own wine series called "De Kus van Thérèse" and were awarded silver medals on the AWC Vienna.
The Boer-family is passionate about flavour, origin and hospitality in optima forma.
De Librije has various entities that all serve you to stimulate your senses and where you can be nurtured and spoilt with flavour, hospitality and craftsmanship. De Librije is a 3 star restaurant in Zwolle located in a former women's prison. It also boasts a hotel, bar, and cooking atelier for workshops. There's a small shop inside that offers you all the privately produced products by Jonnie & Thérèse.