maandag 6 april 2020

Médi-T - Cocktail for Caractère

 
A few days ago a representative of tour operator Caractère suggested to make a cocktail which would make people dream away to the holiday spots they love most. Lots of people will stay at home this summer because of the COVID-19 virus. Let’s soften the blow with a glass of pure sunshine.

That same evening I was enjoying a typical ‘south of France’ aperitif, Vylmer & Tonic
The question inspired me to upgrade that simple but tasty drink into a ‘real’ tasty cocktail. Fly away with me to the beach or coast of your choice.

During this #lockdown, you probably won’t have a lot of choice of bottles in your homebar, so I’m suggesting a few alternatives. It won’t be the exact same thing, but it will still be a tasty drink :
- If you don’t have Vylmer, try using Midi Apéritif, Aperol or even a Rosé vermouth.
- If you don’t have elderflower syrup, try using Fever-Tree Elderflower tonic and simple syrup. You will find both in most supermarkets.


Médi-T


Ingredients
4 cl Tequila Silver
2 cl Vylmer, Apéritif du Sud
2 cl Fresh lemon juice
1 cl Elderflower syrup

Tonic

Method
Bring all ingredients (except the tonic) together in a mixglass with lots of ice. Stir for 20 seconds and double strain in a nice cocktail glass with fresh ice. Top off with a little bit of tonic. Add a dried limewheel.


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.

zaterdag 4 april 2020

Vylmer, Apéritif du Sud

 
Some days you don’t want to spend too much time fixing your drink, but Gin & Tonics can get a bit boring after a while. While Italy has a well-known range of vermouths and amari, the south of France also has a lot of wine-based aperitif liqueurs. This style of aperitifs also seems to inspire Belgian producers. A few months ago we tested Midi Apéritif Classic Red, today we open a bottle of Vylmer, Apéritif du Sud.

Vylmer is a product created by the Belgian Annelies Lefere, but produced in the Provence. This aperitif is based on rosé wines from the Luberon, with a selection of herbs and a distillate of sweet and bitter oranges. It’s barrel aged for 3 months to get the perfect balance. Vylmer can be served neat, on ice, mixed with tonic or prosecco… or in cocktails.


In our next article we will shake up a nice Mediterranean style cocktail that will sweep you all the way down to the beach or coast of your choice. Today we enjoy a nice and refreshing Vylmer & Tonic. If you’re used to adding 5 cl of Gin to your G&T, watch it because you’ll need a bit extra of this product !

Vylmer & Tonic

Ingredients
1 part Vylmer
1 part Tonic


Method
Add both in a glass with ice cubes. Give it one gentle stir to mix. Add a dried orange slice. 


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 2 april 2020

Cointreau Waldorf


Warning : Sweet cocktail alert !!!

Do you like sweet cocktails ? I really don’t.

If you don’t like drinks like Cointreau on ice, move on to another article. If you do like it, read on… it’s a tasty but rather sweet cocktail.

I know some of you really like sweet cocktails, so once in a blue moon I also post a sweeter recipe. Most sweet cocktails are what I’d call “spiked juices”, I really don’t want to share too much of those. Today I’m sharing an old classic which is a more boozy kind of sweeter drink. While the original Waldorf cocktail is based on rye whiskey, the “Cointreau Waldorf” is based on Cointreau orange-liqueur. It might be interesting to experiment with different curacao or triple sec brands.
 
This is a stirred cocktail with three sweet ingredients. And yes, I also go into diabetic shock just by reading this… but the vermouth also adds an interesting herbal touch to the recipe.


Another interesting experiment would be to serve this drink on ice and go Americano style by adding some soda or tonic to lighten up the sweetness.

Cointreau Waldorf

Ingredients
60 ml Cointreau
30 ml Sweet vermouth
½ bs grenadine


Method
Stir the ingredients together in a mixing glass with lots of ice. Stir for 30 seconds because you really want this cocktail to be very chilled. Strain in a prechilled coupe. Add a cocktail cherry.


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 31 maart 2020

Gloomy Martini + How to upgrade your drink

 
“Ok, I understand how to make simple cocktails at home with 2 or 3 ingredients. Now how can I easily upgrade these cocktails, besides swapping ingredients for other brands ?”

Adding a few drops of cocktail bitters does miracles. Cocktail bitters are the salt and pepper of the bartender. Angostura bitters and Orange Bitters should be standard in any (home)bar, since they are mandatory ingredients in lots of classic cocktails. But there are so many different bitters on the market, absolutely worth a try. On this blog you will also find a few recipes for homemade bitters. It’s easier than it sounds.


Most cocktails have a sweet ingredient which is mostly a syrup, cordial or liqueur. There are endless possibilities in playing with flavours in either one of these. Adding a little bit of flavoured syrup can change your entire drink. Always be careful, don’t use too much because it will ruin your drink.


My favourite : Adding a herbal and/or anise flavour to your drink. I like to use a good quality Absinthe, but you can also use Pastis, Pernod, Anisette, Ouzo, Raki, …

And you can do this in many ways :
  • A rinse : Add a tiny bit of anise liqueur to your glass and swirl it around to add a thin layer to the inside of glass. Remove the rest.
  • A coating in ‘Double Strainger’ style : The same as a rinse, but I don’t remove the precious high quality liqueur. Never use too much or it will alter your recipe.
  • A mist or spray : Use a small spray bottle to add a mist of herbal flavours over your cocktail.
  • A float : Add a very thin layer of spirit on top of your drink. When the cocktail is already in your glass, add the extra layer by carefully pouring it over the backside of a barspoon. This method is also used for adding a float of heavily peated whisky on top of a sour (e.g. Penicillin)
As an example, I’ll share this delicious recipe for an upgraded Martini :
 
Gloomy Martini
 
Ingredients
5 cl Beefeater Gin
2 cl Forest Dry Vermouth
½ bs Grenadine
Absinthe float
 
Method
Bring the gin, vermouth and grenadine together in a mixing glass with lots of ice. Stir for 20 seconds and strain in a Martini glass. Add the absinthe float on top over the back of your barspoon. Enjoy !
 
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 29 maart 2020

Frozen Peach & Orange Margarita (Low Alcohol)

 
Most of the cocktails on this blog have a “healthy dose” of alcohol. Some days I’m in the mood for a tasty aperitif, but I don’t want too much alcohol. That should always be an option.

Today I’m sharing a very tasty low alcohol Margarita. I know it doesn’t look very sexy on photo, but it’s delicious !!! It looks like a smoothie, perfect disguise 😉 


It still has the Tequila and lime juice, but the Cointreau is swapped for orange juice.


Frozen Peach & Orange Margarita (Low Alcohol)


Ingredients

3 cl Tequila Silver
1 cup Frozen peaches
0,75 cup Orange juice
0,5 cup ice cubes
Juice of ½ lime
1 tsp honey


(1 Cup = 236,58 ml or 128 gram)

Method
Put everything in a blender. Blend until silky and smooth. Serve in Margarita glasses. No garnish needed. You could do a salt rim on the glass if you like.


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 25 maart 2020

Talisker Hot Chocolate

 
Spring is in the air, but nights still can be very cold. Thinking about the coming months and which herbs and flowers I might use in my drinks. And at the same time my thoughts wonder off to the foraging walk and Talisker event in Cadzand a few months ago.

Yesterday evening was probably the perfect moment for that last hot chocolate of this season. Spiked with some whisky of course 😉 

Talisker Hot Chocolate


Ingredients
3 cl Talisker whisky 10y
1 cl Amaro Montenegro
1 cl Sugar syrup
15 cl Whole milk
28 gr Cocoa powder
3 cl water


Method
Combine all ingredients in a small saucepan. Heat until simmering, while stirring away any lumps from the cocoa powder. Pour into a mug.

If you like toasted marshmallows, go for it !

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 24 maart 2020

Corpse Reviver 2

 
Another great recipe to try at home is the Corpse Reviver. A very tasty recipe on which you can swap ingredients to make it your own cocktail. The first recipe in old cocktailbooks was based on brandy, the second version was based on gin. The vermouth was originally Kina Lillet, which isn’t on sale anymore (Yes, that’s the vermouth which was also in the original Vesper!).

Corpse Reviver 2


Ingredients
A few dashes of Absinthe (Don’t have Absinthe? Try Pernod, Raki, Ouzo or another anise liqueur)
2 cl Bombay Sapphire Gin
2 cl Cointreau
2 cl Forest vermouth white
2 cl fresh lemon juice

Method
Give the inside or your glass a nice coating with Absinthe. Don’t use too much so you don’t have to discard it. Such a shame to throw away good spirits. Did you notice how I called it a coating instead of a rinse 😉
 
Add all ingredients (except the absinthe) to a shaker with lots of ice. Shake for 20 seconds. Double strain in a nice coupe or antique wineglass. The original recipe asks for a neat serve in a prechilled coupe, but I also like to serve it in a wineglass with a large iceball. Add a dried limewheel. Don’t use fresh lime because it will be too dominant.

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.