The Wild Colonial


This drink was inspired by the Dutch East India Company, which dominated the world spice trade in the 1600s and 1700s and brought ingredients like cinnamon and Indonesian sambal to the Netherlands.

The Wild Colonial
Photo: © Tina Rupp
1 drink

Use this flavored syrup to make the Autumn Daiquiri. Add leftover syrup to mulled wine or punch, or pour it over vanilla ice cream with a few dashes of Angostura bitters.


  • 2 ounces genever

  • 1 teaspoon single-malt Scotch

  • 1/4 ounce honey mixed with 1/4 ounce water

  • 3/4 teaspoon sambal oelek or other chile sauce

  • 1/4 grapefruit and 1/2 lime, cut into chunks

  • Ice

Cinnamon Syrup

  • 1 cup water

  • 6 medium cinnamon sticks, broken into pieces

  • 1 cup sugar


Make the Cinnamon Syrup

In a small saucepan, bring the water to a boil with the sugar and cinnamon sticks. Simmer over moderate heat for 2 minutes, stirring to dissolve the sugar. Let cool, cover and let stand for 4 hours. Strain the syrup into a jar, cover and refrigerate for up to 1 month.

Make The Wild Colonial

  1. In a pint glass, stir the genever with the Scotch, honey mixture, 1/2 ounce cinnamon syrup, and sambal. In a rocks glass, muddle the grapefruit and lime chunks, then fill the glass with ice. Pour the cocktail into the glass and stir well.

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