Food by VICE

Mint Bols Old Fashioned Recipe

Infuse your booze with mint and forever change up your cocktail game.

by Demario Wallace
Jun 10 2017, 3:00pm

Photo by Farideh Sadeghin

Servings: 1
Total time: 15 minutes


for the mint bols:
20 grams fresh mint
10 ounces bols genever

for the oleo saccharum:

3 lemons, zest only
10 grams granulated sugar
1 cup fresh lemon juice

for the cocktail:
5 dashes angostura bitters
5 dashes orange bitters
2 ounces mint bols
1/4 ounce oleo mint sprig, to garnish


1. Make the mint bols: If using an ISI, add the bols and mint to it. Shake for 1 minute, then release out all the nitrogen. Release all of the bols, then strain out all of the mint. If you're not using an ISI, add bols and mint into a large jar and cover. Allow to infuse for at least 24 hours before straining.

2. Make the oleo: Combine the sugar and lemon peels in a zip lock bag. All to sit overnight, at least 12 hours, then add in the lemon juice. Stir to combine and strain out the lemon peel. Oleo will keep, refrigerated, for up to one month.

3. Make the cocktail: In a rocks glass, shake the bitters onto one large ice cube. Add the bols and the ole and stir to combine. Garnish with the mint.

Old Fashioned
Oleo Saccharum
Bols Genever
lemon juice
fresh mint