vrijdag 15 januari 2021

Deanston Kentucky Cask Matured


A new bottle of Deanston whisky came to our office and the label states in very large writing “Kentucky Cask Matured”. This does raise an eyebrow, because most Scotch whisky is matured in ex-bourbon barrels (sometimes finished in other casks) and most of those ex-bourbon barrels are sourced from Kentucky. So let's neglect the shiny marketing and look at what's in the bottle. 

The color of this whisky is light golden, indicating that it’s still a young whisky. Lots of fruit in the nose. Not very exciting in the mouth. A bit of honey, butter and dough. Hints of fruit. 

Conclusion, it’s certainly not a bad whisky, but I have tasted better already from Deanston. I guess this whisky will appeal most to people who enjoy a refreshing longdrink in the evening. It does have that alcohol-kick which works pretty good with mixers like coke or ginger-ale. I mixed up a simple Horse’s Neck and absolutely liked it. If you want to enjoy a better Deanston dram in this price range, I would recommend the Deanston Virgin Oak, bottled at 46,3% instead of 40% which gives it a lot more body. 

Deanston Horse’s Neck

Ingredients
50 ml Deanston Kentucky Cask matured
120 ml Fever-Tree Ginger-Ale
A lime wedge
A dash of walnut bitters

Method
Build this drink in your longdrink or highball glass. Add ice cubes to your longdrink, add the whisky and bitters. Pinch the juice from a lime wedge. Top with Ginger-Ale. Give it one quick stir. Garnish with a dehydrated lime wedge. 

Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

maandag 11 januari 2021

Ceder's Cucumber Delight


Most of our followers should know by now that I’m not a big fan of prohibition months like ‘Sober October’, ‘Dry January’ or ‘Tournee Minerale’. I still believe in enjoying tasty drinks all year long, but with moderation. Use some common sense when enjoying your favourite spirit or cocktail. 

But even then, some days alcohol is not really an option because I still have to drive to a meeting or need to pick up my daughter from her violin lessons. On such days a nice mocktail can be enjoyed. I do like non-alcoholic vermouth-style aperitifs and non-alcoholic Gin-replacements. Today I’m talking about Ceder’s Crisp, which is a non-alcoholic gin-replacement. It’s distilled with Swedish water and South-African botanicals such as juniper, lemon, cucumber and camomile. Ceder’s also has three other flavours available. 

Ceder’s & Tonic

50 ml Ceder’s Crisp
150 ml Premium Tonic
Garnish with a slice of cucumber and a sprig of mint

To be really honest when I smelled and tasted the pure liquid, I really didn’t get the juniper. The cucumber was much too overwhelming. I did get a hint of the camomile however. I decided to work with this and enhance the cucumber into a drink that would be really perfect at lunchtime. 

Ceder’s Cucumber Delight

Ingredients
50 ml Ceder’s Crisp
15 ml Lime juice
15 ml Lemon juice
10 ml House of Broughton Natural Cucumber syrup
10 ml Martini Floreale (Non alcoholic vermouth)

Method
First coat the inside of your glass with a few strips of cucumber. Fill up with ice cubes. 

Shake everything together with lots of ice. Strain into you cocktail glass.
Garnish with fresh mint. 

Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

donderdag 7 januari 2021

Deep Chocolate Negroni


It’s been a while since I did something with X-Gin, the chocolate flavored gin which my wife likes so much. While she’s having her X-Gin & Tonic, I want to stir up a real chocoholic after-dinner cocktail.

Deep Chocolate Negroni

Ingredients
30 ml X-Gin
25 ml Sweet vermouth
25 ml Campari
10 ml Marie Brizard Chocolat Royal (Chocolate liqueur)
1 dash Angostura Cocoa Bitters

Method
Stir together in a mixing glass with lots of ice. Strain in a tumbler with fresh ice. Garnish with cocoa nibs and optionally serve with an After Eight chocolate. 

Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

dinsdag 5 januari 2021

Singapore Sling


Let's start the year with a more complex cocktail, before we return to our mission of easy cocktails that everyone can make at home.

In classic cocktails you have “old classics” and “modern classics”, but in both you have the “more common” classics and the “maybe not so common” classics. These are the cocktails that you definitely have heard of and you’ve seen them appear on the menu of your favorite cocktail bar… but in reality it’s a drink you haven’t really tasted that often. While you probably have tasted several glasses with a Whisky Sour, Old Fashioned or Daiquiri, I bet you haven’t tasted that much Singapore Slings. Am I right? 

The Singapore Sling is a recipe which is easily tweakable, so they will taste slightly different each time you sip them in a bar. The Singapore Sling was created in the early 1900s at the bar of the Raffles Hotel in Singapore. The oldest recipe in my book collection only mentions lemon juice, Dry Gin, cherry brandy and soda water. Benedictine was optional. The recipe has evolved a bit since that time… 

Too many ingredients? I’m pretty sure you can order this great cocktail for home delivery from many cocktailbars. It’s also available from the BarBasille cocktail-webshop. 

Singapore Sling

Ingredients
30 ml Bombay Sapphire Gin
20 ml Cherry Heering 
10 ml Benedictine 
10 ml Cointreau
1 dash Angostura bitters
30 ml Pineapple juice
15 ml Lemon juice
10 ml Grenadine

Method
Shake all ingredients with enough ice for 15-20 seconds. Strain in a chilled cocktailglass with fresh ice. Garnish with pineapple, mint, cocktail cherry… or a flower. For me a flower refers best to the old Singapore. 

Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

zondag 27 december 2020

Bubbly Negroni *Deluxe*


One of the best perks of being a drinksblogger is that you get to know many other drinksbloggers all around the world. One of those pretty famous bloggers is Natalie Migliarini. Together with her partner-in-crime James Stevenson she wrote a very nice book “Beautiful Booze”, packed with recipes to try at home. 

Tonight I’m re-shaking one of the recipes from that book. It’s a festive take on the iconic Italian classic. I may have done this before by adding Prosecco to Belroy’s bottled Negroni, but this time by using only ‘Limited Edition’ ingredients, we make this a very exclusive and festive drink. It was awesome !!!

Bubbly Negroni *Deluxe* 

Ingredients
30 ml Hennessy Cognac Very Special Limited Edition 
30 ml Campari Cask Tales (Barrel aged)
30 ml Gonzalez Byass La Copa Reserva (sweet vermouth)
90 ml Vilarnau Limited Edition Cava Extra Sec

Method
Combine the cognac, Campari and vermouth in a mixing glass with lots of ice. Stir for half a minute to chill and combine the ingredients. Strain into a festive Champagne flute. Top with sparkling wine. Garnish with an orange twist. 

Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

donderdag 24 december 2020

Xmas Gifts Parade 2020 : Maker's Mark


Tonight it’s Christmas Eve and this is also the final day of our “Xmas Gifts Parade”.
Of course in the next days, weeks and hopefully years we’ll keep on serving you more delicious cocktails and spirits. 

It’s winter, it’s Christmas and even my bottles are wearing sweaters against the cold. You might think such a sweater is pretty useless, unless you have a very small dog or your daughter still plays with Barbie dolls. And yes, it’s a collector’s item. 

In this season, Bourbon and blood orange go very well together. Let’s take that as a start for a very tasty cocktail. Maker’s Mark is a bit sweeter than most bourbons, because they use 70% corn in their mash, which is considerably more than the obligatory 51%... and no wheat. They use corn, red winter rye and barley.

The name of my cocktail refers to a famous movie 😉 

I also want to take this opportunity to wish all of you a Merry Christmas. Hope you can enjoy some good food and delicious drinks with your family. 

Blood oranges mean mortal danger

Ingredients
50 ml Maker’s Mark Bourbon
20 ml Gonzalez Byass La Copa Reserva Vermouth
15 ml Cointreau Blood Orange
20 ml Blood Orange juice

Method
Add all ingredients to a shaker with enough ice. Shake for 15 seconds and strain into a chilled Martini glass. Garnish with cocktail cherries. 

Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.




 

woensdag 23 december 2020

Xmas Gifts Parade 2020 : Graham's Port Six Grapes


Next up in our series “Xmas Gifts Parade” is a beautiful love story between Italy and Porto. Our cocktail is an Italian-style aperitivo, but with a base of red port wine by Graham's Port

A very tasty and refreshing recipe created by Ran Van Ongevalle, award winning bartender and owner of Bar Ran in Bruges. 

Port Garibaldi

Ingredients
60 ml Six Grapes Port
15 ml Lemon juice
15 ml Campari
120 ml Fresh orange juice

Method
When a cocktail contains fruit juices, you need to shake it. Add everything to your shaker, with just one single icecube and shake hard to develop a bit of foam. Strain in a highball glass with fresh ice and garnish with a nice wedge of orange. I was out of oranges, so I used a wedge of pink grapefruit. 

Tip: Want to make a serious difference with your Garibaldi? Start by adding some air to your juices by mixing them up in your blender. Trust me, the result is stunning. 

Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.