Haus Alpenz

Portfolio
Resources
About Us/Contact

portfolio ➜ SpiritsFloral/Herbal/Amaro Liqueurs

Dolin Génépy le Chamois Liqueur

  • Legendary, intensely herbal liqueur from the French Alps
  • Prominent among 30 local herbs is Génépy, or "mountain sage"
  • Made by Dolin in an alembic still since 1821
  • Traditionally served after a fondue, with chocolate or in hot chocolate
  • Adds herbal notes to gin and soda, and many classic cocktails

Génépy (sometimes spelled Génépi) is a legendary alpine herbal liqueur that dates back many hundreds of years. While comprised of a multitude of alpine herbs, the most prominent is Génépy, a petite variety of artemesia (often translated into English as “mountain sage”) found principally in the high mountains of the Savoy. Its bright herbal and fresh flavors have long been associated with the mountain air and adventure. Today it is still the darling of French ski resorts and fine dining, served on the rocks or with tonic water, and very welcome after a fondue. Using its own alembic still, Dolin has made this Génépy from local farmers’ herbs since 1821.

Begin your journey into Génépy by sipping it neat to understand its broad texture, high-toned herbal notes and balancing sweetness. From there, try dressing up a Hayman’s Gin & soda with a splash of Dolin Génépy. Shake up a quick aperitif using Dolin Génépy, Velvet Falernum and Lemon Juice using a classic 1.5, 0.75, 0.75 ratio. These zesty cocktails pair well with seafood and fried dishes. In cooler months, the classic Alpine apres-ski treatments are wonderful—either with some fine chocolate, or in a steaming mug of cocoa.

keeps
indefinitely
(50-65ºF)
keeps
indefinitely
(refrigerate)
pour
varies
(59-64ºF)

About Dolin & Cie

Dolin is among the few remaining independent producers of vermouth and the last producing Vermouth de Chambéry. Dolin continues to make the authentic product according to the principles which earned Chambéry France’s only A.O. for vermouth back in 1932. This means production in Chambéry itself, maceration of real plants rather than pre-prepared infusions, and the unique addition of sugar as opposed to other sweetening products. Dolin has also long produced the legendary alpine liqueur Génépy from local herbs.

The particular quality of Vermouth de Chambéry was first identified in 1821 by one Joseph Chavasse, whose son-in-law Ferdinand Dolin inherited the recipe, and the now eponymous company. Dolin Vermouth was winning medals in Philadelphia, St Louis and London in the late 19th century, and still remains the benchmark for fine French vermouth. A hallmark of Vermouth de Chambéry was the creation of the Blanc (aka Bianco) style, a first clear vermouth, of which the Dry recipe has been celebrated in cocktails from the 1920s onwards.

According to Chavasse’s recipe, the base wine was made from local grapes. However, phylloxera led to replanting in the region with red varieties, or overly aromatic whites such as Jacquère. As with Cognac and Armagnac, the best base wine is very light, and as neutral as possible. Not surprisingly, the majority of the base wine now comes from the Armagnac vineyards of the Gers in addition to local/regional producers. On the other hand, the particular flavors and aromas of the plants are of crucial importance, and the Dolin secret recipe continues to be made from the herbs and aromatic plants naturally found in the Alpine meadows above Chambéry. These are individual Vermouths of remarkable freshness, purity and complexity. Full details

About Floral/Herbal/Amaro Liqueurs

Inhabitants of Europe's mountainous regions have made liqueurs with local flowers and plants for centuries. These include the fragrant, floral crème de violette as well as herbaceous and bitter liqueurs that started out as elixirs to aid indigestion and other ailments. The latter category includes amaro, meaning "bitter," in Italian. While they began as wine-based digestive aids, most modern amari are composed of spirits (usually neutral spirits), a proprietary mix of herbs and botanicals, and sugar or other natural sweetener. Always appropriate neat or with coffee after a meal, floral, herbal and amaro liqueurs also enliven many contemporary and classic cocktails. Full details

Recipes See all 23 recipes for this product23 recipes available at https://alpenz.com/productrecipes-genepy.html

Après Ski

Build in a highball glass filled with ice:
2 oz Dolin Génépy des Alpes
2 oz tonic water
Garnish with a lemon peel.

Champs Elysees Cocktail

Shake with ice:
1.5 oz brandy
0.75 oz Dolin Génépy des Alpes
0.75 oz lemon juice
0.5 oz simple syrup
2 dash Angostura Bitters
Double-strain into a coupe.
Garnish with a lemon peel.

Last Run Cocktail

Shake with ice:
0.75 oz Dolin Génépy des Alpes
0.75 oz Hayman’s London Dry Gin
0.75 oz maraschino liqueur
0.75 oz lime juice
Double-strain into a coupe.

Piña Verde Cocktail

Shake with ice:
2 oz blanco tequila
1 oz lime juice
0.75 oz Dolin Génépy des Alpes
0.75 oz pineapple gum syrup
4 dashes orange bitters
Double-strain into a coupe.
Garnish with a thin pineapple slice.

Tipperary Cocktail No. 1

Stir with ice:
1 oz Dolin Génépy des Alpes
1 oz Cocchi Vermouth di Torino
1 oz Irish whiskey
1 dash orange bitters
Strain into a coupe.
Garnish with lemon peel.

Vert Chaud

Build in a warm mug:
2 oz Dolin Genepy des Alpes
8 oz hot cocoa
Top with Nux Alpina Walnut Liqueur Whipped Cream, optional.

SKU Vintage Region Origin Desc Cepage % Alc Size/Pack Finish BTL Barcode Cs Barcode Cs Wgt
HZ 9575NVSavoieFRLiqueur; Herbal45.0%750/12T Cap32745100036161327451000361317.24 kg