Kopstootje (Dutch Headbutt) Recipe
A tulip glass of ice-cold jenever filled to the brim, sipped hands-free and chased with a small beer — malty, juniper-scented and bracing.
- Category: Popular
- Glass: Coupe glass
- ABV: 35%
- Difficulty: Easy
Ingredients
- Jenever (Dutch malt-wine gin)50 ml
- Pilsner beer200 ml
How to Make It
- Chill the jenever thoroughly, ideally in the freezer.
- Fill a tulip glass to the very brim, so the liquid domes above the rim.
- Bend over the bar and take the first sip without lifting the glass.
- Pour a small pilsner alongside and alternate between the two.
Garnish
None; a small pilsner is served alongside as the chaser.
The Story
The kopstootje — 'little headbutt' — is the traditional Dutch way to drink jenever: the glass is filled to the brim, the first sip is taken bent over the bar without hands, and a beer stands alongside. It remains a ritual in the old tasting houses.
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Alcoholic drink recipes are intended for those aged 18 and over. Please drink responsibly.