Buy Gouverneur Whisky Infused Blond Limited Edition 2026 at ’t Bockje Bathmen

75 cl · 7.1% · Blond

€ 13,99

Gouverneur Whisky Infused Blond Limited Edition 2026
This bottle

Gouverneur Whisky Infused Blond Limited Edition 2026

Recommendation for this bottle

At the table with Gouverneur Whisky Infused Blond Limited Edition 2026

Barrel-aged beer · Netherlands · 7.1%

Why this works together

Gekozen op de bierstijl (vatgerijpt bier), het alcoholpercentage (7,1%) en de toon van hout in de omschrijving. Genoeg prik om vet te dragen, genoeg fruit om niet tegen een zachte saus in te gaan.

Serve at 12 to 14 °C.

What is needed

For 4 people

Côte de boeuf with coarse sea saltMain courseCôte de boeuf with coarse sea salt

Ingredients

  • 1.2 kilos côte de boeuf
  • 2 tablespoons olive oil
  • 4 sprigs of rosemary
  • 1 kilo potatoes
  • coarse sea salt and pepper

Method

  1. Take the meat out of the fridge an hour before cooking and brush it with olive oil.
  2. Sear the côte de boeuf in a smoking-hot pan or on the grill for 3 minutes per side.
  3. Cook it with the rosemary in an oven at 120 °C for about 40 minutes to a core temperature of 52 °C.
  4. Meanwhile, fry the potato wedges in oil for 25 minutes until golden brown and cooked through.
  5. Leave the meat to rest for 10 minutes, carve it off the bone into slices and sprinkle with coarse sea salt and pepper.
RoquefortWith the cheeseRoquefort

Ingredients

  • 160 grams Roquefort

Method

  1. Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
  2. Only cut or break the cheese just before serving.
Crème brûléeAs a dessertCrème brûlée

Ingredients

  • 500 millilitres whipping cream
  • 6 egg yolks
  • 100 grams sugar
  • 1 vanilla pod
  • 4 tablespoons cane sugar for the crust

Method

  1. Preheat the oven to 150 °C.
  2. Split the vanilla pod, scrape out the seeds and heat the cream with the pod and seeds until just below boiling.
  3. Whisk the egg yolks with the sugar until pale and pour in the warm cream, stirring.
  4. Strain the mixture, divide it between four ovenproof ramekins and place them in an ovenproof dish with hot water.
  5. Bake for 35 to 40 minutes until the cream has just set but still wobbles slightly, leave to cool and chill for at least 4 hours.
  6. Just before serving, sprinkle with cane sugar and caramelise with a blowtorch or under a hot grill.

To serve one bottle or glass per person

  • 2 bottles of Gouverneur Whisky Infused Blond Limited Edition 2026

The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.

All recommendationsA recommendation with every beer

Foto’s: Côte de boeuf met grof zeezout: arnold | inuyaki, CC BY 2.0 · Roquefort: Smabs Sputzer (1956-2017), CC BY 2.0 · Crème brûlée: avlxyz, CC BY-SA 2.0

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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.