You're standing in a brown cafe in Amsterdam. The wood is dark, stained by centuries of pipe smoke and spilled beer. You want a drink. But if you just order a "Heineken," you’re doing it wrong. Honestly, there's so much more to the Netherlands than the green bottle you can buy at any 7-Eleven in Des Moines.
Dutch drinking culture is weird. It’s specific. It’s built on a concept they call gezelligheid, which doesn’t really have an English equivalent but basically translates to "cozy togetherness." To get there, you need the right liquid in your glass. Whether it’s a terrifyingly strong herbal liqueur or a citrusy soda that’s been around since your grandma was in diapers, knowing which Dutch drinks to try can turn a generic vacation into something that feels real.
The Genever Renaissance
Most people think gin started in London. It didn’t. It started here, in the Low Countries, as Jenever. If you want the OG experience, you’re looking for a glass of Genever.
It’s not gin. Well, it’s the ancestor of gin, but it tastes nothing like the pine-sol flavored stuff you put in a Martini. Genever is maltier. It’s basically what would happen if a botanical gin and a light Scotch whisky had a baby. There are two main types you’ll see on the menu: Oude (old) and Jonge (young).
Don't let the names fool you. "Old" doesn't mean it’s been sitting in a cellar for fifty years. It refers to the old-school distillation method. Oude Genever has more malt wine, making it yellowish and smooth. Jonge is more modern, neutral, and honestly, a bit sharper.
When you order this in a traditional bar like Proeflokaal Wynand Fockink, they’ll fill a tulip-shaped glass right to the very brim. Like, the surface tension is the only thing keeping the liquid in the glass. You aren't supposed to pick it up. You have to lean over, hands behind your back, and take that first "slurp" like a graceful swan. Or a hungry heron. Either way, it’s a rite of passage.
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Beyond the Big Green Bottle
Let’s talk beer. You know the big names, but the Dutch craft scene is exploding. If you’re looking for authentic Dutch drinks to try, skip the mass-produced lagers and look for a Bokbier.
This is seasonal stuff. In the autumn, you get Herfstbok. It’s dark, slightly sweet, and heavy on the caramel notes. It’s meant for rainy days when you’re hiding under a cafe awning. Come springtime, they release Lentebok, which is blonde, crisp, and citrusy.
Then there’s Brouwerij ‘t IJ. You can’t miss it; it’s the brewery located right next to a giant windmill in Amsterdam East. Their Zatte is a tripel that hits harder than you expect. It’s 8% ABV. One is fine. Two, and you might forget where you parked your bike. Speaking of bikes, please don't drink and cycle. The canals are deep, and the locals have no patience for wobbling tourists.
The Orange Obsession and Herbal Oddities
If you happen to be in the Netherlands on King’s Day (April 27th), you will see a sea of orange. Everyone is wearing orange. Everyone is drinking orange. Specifically, they are drinking Oranjebitter.
It was created way back in the 1600s to celebrate Dutch royal victories. Historically, it was pretty gross—bitter and medicinal. Nowadays, they add a bit of sugar to make it palatable, but it still has that distinct orange peel kick. It’s more of a cultural statement than a refreshing beverage, but you’ve gotta try it once.
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For something truly unique, look for Schrobbelèr. It’s a herbal liqueur from Tilburg. The story goes that a local guy named Jan Wassing couldn't handle strong liquor because he had a sensitive stomach, so he mixed 43 herbs together to make something smoother. It’s served in a tiny stone crock or a small glass. It’s sweet, spicy, and weirdly addictive. It’s the kind of drink that makes your chest feel warm even when the North Sea wind is trying to peel your skin off.
The Non-Alcoholic Staples
Not everything has to give you a hangover. The Dutch are world-class at soft drinks, too.
- Fristi: It’s a pink, forest-fruit yogurt drink. It sounds like something for five-year-olds. It mostly is. But you’ll see grown men in suits drinking it at lunch. It’s a nostalgia trip in a bottle.
- Chocomel: This isn't just chocolate milk. It’s the chocolate milk. It’s thick, creamy, and comes in a yellow tin. In the winter, they serve it hot with a mountain of whipped cream (slagroom).
- Rivella: This one is polarizing. It’s a soda made from milk whey. I know. It sounds disgusting. But it’s actually sparkling, slightly herbal, and very refreshing. It’s the "healthy" soda choice for the Dutch.
Koffie Verkeerd: The "Wrong" Way to Drink Coffee
If you walk into a Dutch home, the first thing they will ask is "Coffee?" It’s not a suggestion. It’s a requirement.
But if you want something milky, ask for a Koffie Verkeerd. It literally translates to "wrong coffee." Why? Because a normal coffee is a lot of coffee and a splash of milk. This is 50% coffee and 50% warm milk. It’s basically a latte but without the pretension or the foam art.
It always comes with a single cookie. Always. Just one. There is a weird Dutch rule about the "one cookie" policy. Don't reach for a second unless the host specifically offers the tin again. It’s a whole thing about modesty and Calvinism.
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Advocaat: The Drink You Eat with a Spoon
You might have seen this in your grandma’s liquor cabinet. Advocaat is a thick, yellow custard-like liqueur made from egg yolks, sugar, and brandy.
It’s so thick you genuinely cannot sip it. You get a tiny little spoon. Usually, it’s topped with whipped cream. It tastes like a very boozy vanilla pudding. It’s a polarizing entry on the list of Dutch drinks to try, but it represents the older, traditional side of the country. Think of it as the Dutch version of eggnog, but turned up to eleven.
Crafting Your Own Tasting Route
To really experience these, you need to get out of the Red Light District. Head to the Jordaan in Amsterdam or the Witte de Withstraat in Rotterdam.
Look for signs that say Proeflokaal (tasting room). These places specialize in Genever and liqueurs. Bols is the big name—they have a whole museum—but smaller producers like A. van Wees in Amsterdam’s center offer a more "local" feel. Their Rembrandt Genever is a masterpiece of spice and grain.
Summary of What to Look For
The Dutch drinking scene is about variety. You have the heavy hitters like Genever and the sweet comforts like Chocomel. If you’re feeling adventurous, go for the herbal bitters. If you’re tired from walking ten miles along the canals, grab a craft beer from a local brewery like Jopen (from Haarlem) or De Molen.
The best part? Most of these drinks have stayed the same for centuries. When you’re sipping a Genever, you’re basically drinking history. Just remember the "slurp" rule. It’s the difference between looking like a local and looking like someone who just stepped off a cruise ship.
Actionable Next Steps
- Find a Brown Cafe: Look for Bruin Cafés on Google Maps. These are the traditional pubs where you’ll find the best atmosphere.
- Order a "Kopstootje": This means "little headbutt." It’s a glass of Genever served with a beer chaser. Drink the Genever first (slurp!), then sip the beer.
- Check the Season: If it’s between October and February, specifically ask for a Herfstbok at any craft beer bar.
- Visit a Distillery: If you are in Schiedam (near Rotterdam), visit the National Genever Museum. Schiedam is the historic heart of the Genever industry.
- Try the Supermarket: You can find Chocomel and Rivella in any Albert Heijn for a couple of Euros. It’s the cheapest way to taste the culture.
The Netherlands isn't just a place to see art; it's a place to taste a very specific, very old-world style of hospitality. Take your time. Sit by the water. Don't rush the drink. That’s the most Dutch way to do it.