The Spice Route from Batavia by Richard

A cocktail infused with history and spiced discoveries

In the 17th century, Dutch trading ships set sail from the misty harbors of the Lowlands toward the far east. Their destination: Batavia, the hub of the global spice trade, known today as Jakarta. The wooden vessels were full of jenever, silver, textiles, and ambition, returning months later with the fragrant riches of the East: nutmeg, cloves, cinnamon, and cardamom.

It is this historic route, from the tropical oceans to the Groninger town of Pekela, that forms the soul of the Spice Route from Batavia. This cocktail is a liquid tribute to the enterprise founded by the Catz brothers, which would later grow into one of the most significant players in the spice trade: CATZ International. At its peak, the company operated from Rotterdam, Amsterdam, Antwerp, California, and Batavia. Through their network, the treasures of the East found their way into European kitchens, apothecaries, and distilleries.

The Meaning Behind Every Ingredient
Bandoeng 22 provides the tropical backbone of this creation, an homage to colonial Indonesia, with floral and spiced undertones.

CATZ Dry Gin, bold and refined, carries the adventurous spirit of Pekela. Rooted in the Catz family tradition, it adds depth and character in every layer of flavor.

Green Chartreuse brings a touch of mystical alchemy to the glass. Just as monks once distilled their herbs in secrecy, this spirit is shrouded in mystery and balance.

Van Wees Bitterkoekjes Liqueur lends a nostalgic sweetness, while citric solution adds a crisp, salty breeze reminiscent of the Java Sea.

Finally, the house-made CATZ bitters awaken the past — spiced, complex, and comfortingly familiar.

Spice Route from Batavia is more than a cocktail — it’s a journey in a glass. A meeting of East and West. Of sailors and spice merchants. Of past and present.

How to Make it
Richard has generously shared his recipe so you can enjoy this cocktail at your own bar.

Ingredients
20 ml (0.75 oz) Bandoeng 22
20 ml (0.75 oz) CATZ Dry Gin
15 ml (0.5 oz) Chartreuse green
10 ml (0.2 oz) v Wees Bitterkoekjes liqueur
10 ml (0.2 oz) Citric solution
3 dashes Home-made CATZ bitters
3 dashes Saline

Preparation
Add all ingredients to a shaker with ice. Shake well and strain into a coupe glass.

Meet Richard Zijlstra

Owner of Triple C Beverage Solutions (since 2001) and Chairman of the Dutch Bartenders Club

Richard Zijlstra is the driving force behind Triple C Beverage Solutions, a company he founded in 2001. Triple C specializes in high-end hospitality services, offering a wide range of premium experiences: cocktail catering, specialty coffee services, bar consulting, and official dealership of Hoshizaki ice machines.

In addition to running his company, Richard is actively involved in developing distinctive beverage brands — most notably as co-owner of CATZ Dry Gin, a premium gin brand with a bold identity. He is also dedicated to training bartenders across the Netherlands, sharing his expertise and passion for the craft.

A Few Questions for Richard:
How long have you been a bartender?
Let’s just say I’ve been part of the hospitality industry for several decades. I started working as a bartender in the early 1990s, but my passion for flavor and hospitality goes back even further. Over the years, I’ve explored this profession from every angle, behind the bar, on stage, in the boardroom, and in the classroom.

What made you become a bartender?
I always felt drawn to the hospitality world, the energy, the creativity, the human connection. But my parents had other ideas. They believed I needed to learn a “real trade,” so I ended up studying computer science. That led to a well-paying job in IT and a stable life… but it lacked passion.

Eventually, I went against all advice and made the leap into hospitality. People were baffled that I gave up a comfortable, high-paying career. But I knew I needed to find joy in my work. That joy — then and now — lies in bartending: making guests feel welcome, working with beautiful ingredients, and crafting memorable experiences. That’s where my heart truly is.