Ibiza Sour

A few years ago, I had the chance to experiment with Hierbas de las Dunas, a stunning liqueur created by Michelin-starred chef Syrco Bakker. So it was definitely time to finally get creative with the original Mari Mayans Hierbas de Ibiza.

On a sun-drenched May 1st, I found both the time and inspiration to craft a refreshing low-alcohol cocktail using the authentic Hierbas de Ibiza.

Ibiza Sour

• 30 ml Hierbas de Ibiza
• 30 ml Amontillado Sherry
• 30 ml Fresh Lemon Juice
• 15 ml Cane Sugar Syrup
• 0,5 Egg White

Add all ingredients to a shaker. Shake vigorously without ice first to create a rich foam. 

Next, add plenty of ice and shake again until the shaker feels ice-cold. Serve in a tumbler over fresh ice cubes. Garnish with a lime wedge.

Enjoy!

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

 

Crafting my own gin: a journey with Kindred Spirits

Last week, I had the pleasure of attending an inspiring workshop hosted by Kindred Spirits, an exciting new company linked to the Proef! test labs in Ghent. The experience offered a hands-on opportunity to create my very own gin recipe, which was nothing short of fascinating.

The process began with a neutral spirit as our base. From there, we had the chance to enhance it with essences and distillates of carefully sourced botanicals—including herbs, spices, and fruits. Each botanical essence was sourced using the optimal method to extract its purest flavour. In this CSI-style laboratory, we had access to cutting-edge technology, ranging from classic distillation equipment to state-of-the-art devices powered by innovative techniques.

What sets Kindred Spirits apart is their unique approach to crafting bespoke gin. Combining traditional methods with advanced AI and sensor data ensures each recipe achieves a perfect balance of flavour and aroma.

After a brief yet informative introduction to the basics of gin-making, we dove right into experimenting with the lab equipment. Sampling the base botanicals was an eye-opener—it gave us a sensory foundation to build upon. 

Using microliter quantities of botanical essences, we experimented with blending them into the gin base, closely observing how each addition evolved the aroma and flavour profile. While sampling and tasting, some math was required to keep track of our recipes, which added a fun and intellectual challenge to the process. Once satisfied with our creations, we recalculated the recipe proportions and prepared our own personalised bottles of gin.

So, what did I create?
I proudly call it my very own St. Nicholas Gin. It’s a festive, well-balanced blend that received high praise from Maxime Willems, head of the lab, who described it as “tasty and very well-balanced.”

This workshop was not just a lesson in gin-making but a testament to how technology and creativity can come together to craft something truly personal and extraordinary. If you’re a gin enthusiast or just curious about the art of distillation and blending, I highly recommend exploring what Kindred Spirits has to offer.

St-Nicholas Gin
by Double Strainger

500 ml Gin-base
5 ml Juniper 4140
2 ml Mandarin
1 ml Coriander
0,5 ml Angelica root
0,5 ml Cassia bark
0,5 ml All Spice

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting 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.

Langlois Crémant de Loire foodpairing dinner

It’s no secret that most people like a good glass of sparkling wine. My favourites? Prosecco and Crémant often top the list—they’re versatile, delightful, and work perfectly in a variety of cocktail recipes. With the holiday season just around the corner, I suspect many sparkling moments ahead as festive bottles are uncorked.

So, when I received an exclusive invitation to a press-only culinary dinner featuring the exceptional Langlois Crémant de Loire sparkling wines, I couldn’t resist. Hosted at the private dining venue of Bistrot De Pottenbrug in Antwerp—just steps away from one of the country’s top cocktail bars—it promised to be a truly memorable evening. While the allure of the cocktail bar was strong, I stayed focused on the main event.

The highlight of the evening was the debut of Langlois' first organic Crémant de Loire Blanc de Blancs Extra Brut. This sparkling masterpiece represents a culmination of meticulous craftsmanship: handpicked grapes, transported in small boxes to preserve quality, gently pressed at 200 kg/100 litres mere hours after harvest, and aged over three years in historic cellars—far exceeding the standard 12-month requirement.

We had the privilege of tasting the Langlois Blanc de Blancs Bio 2020 Extra Brut, a vintage destined to leave its mark. Crafted from Chenin and Chardonnay grapes, its journey began with an unusually early harvest due to a warm, dry summer. 

The result? Wine of extraordinary balance, with a crisp freshness and beautifully expressive fruity aromas that reflect its perfect ripeness.

As I sipped and savoured, I couldn’t help but imagine how this sparkling gem could elevate our upcoming holiday dinners. The evening’s menu, designed to showcase the Crémant’s versatility, offered endless inspiration for festive meals at home.

So this holiday season, why not let a bottle of Langlois Crémant de Loire add a touch of elegance to your celebrations? Cheers to unforgettable moments and sparkling flavours!

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting 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. 

Teeling Whiskey with a develish finish

In recent years, we’ve witnessed an exciting trend of collaborations between breweries and distilleries. This evolution is a positive one, as both industries work with similar ingredients to create delicious beverages. More importantly, they enhance each other’s products in unique ways.

Distillers age their spirits in barrels, which are then lent to breweries to be filled with beer. The beer absorbs the residual spirit notes, and once emptied, the barrels return to the distillery. The spirit is then aged in these beer-infused barrels, soaking up the beer’s unique flavours.

A perfect example of this is the collaboration between Teeling Whiskey and the Belgian Duvel Brewery. Bottled at 46%, this limited edition whiskey is remarkably smooth and easy to sip.

I had the pleasure of attending a Masterclass for the launch of this new bottling. We tasted the original Teeling Whiskey alongside the Duvel-influenced edition, pairing them with both the classic Duvel beer and the special '666' Duvel beer.

If I were to describe this limited edition whiskey, I’d call it an ‘aperitif-style’ whiskey. It boasts a crisp and refreshing profile, and compared to the standard bottling (with rum barrel finish), it seems to have shed the sweet and fruity notes.

After the tasting, we enjoyed some tasty sandwiches before embarking on a tour of the Duvel Brewery. It was fascinating to see the craftsmanship that thrives in this large brewery. They create exceptional beer with just water, barley, yeast, and hops.

While my followers know I’m not usually a beer enthusiast, I can certainly appreciate a well-crafted product. 

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting 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. Photo of me by M. Soberon.

Ron Matusalem Foodpairing

Three years ago I had my first sip of Matusalem rum. Back then, I was invited to a webinar about a scientific study on foodpairing. The participants were asked to try it out, using the Matusalem bottles of Gran Reserva 15 and Insolito (until this day the only rosé rum I have ever seen or tasted).

So… I was very excited to be invited to a foodpairing lunch this week, matching even more Matusalem rum variations to dishes prepared by the seasoned chef of Sanzaru Restaurant in Brussels. 

After a crisp appetizer (Sea bream ceviche, leche del tigre with coconut milk and aji amarillo, topped with Imperial gold caviar and pickled red onion gel) matched with a punch based on the Gran Reserva 15, we sat down for a three-course meal. 

The Insolito was the perfect base for a cocktail (with celery tomato and walnut bitters), matching with the starter, smoked heirloom tomato, cockle juice, lovage sorbet and cucumber celery gel.

The Gran Reserva 15 (neat) was a perfect match for the main course with Veal Blanquette, fried sushi, caramelised sweetbread and passion fruit.

The Gran Reserva 23 married the dessert, peach illusion infused with Ron Matusalem 23, kalamansi, white chocolate, hazelnut and praliné ice cream. 

But when we all thought the event was almost over, we had a true Steve Jobs-style “there is just one more thing” moment… or should I say “one more delicious sip”. 

French wine casks were added to the Solera system to produce a limited edition of 2000 bottles: Gran Reserva Lefebre 23. 

Definitely one of the better ‘pousse-café’ drinks I have had this summer 😉 

Excellent "end of summer" event. Top quality easy-sipping rum... and it's always nice to reconnect with my friends in the industry. 

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting 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.

Two bottles, two stories

Today’s classic cocktail is a mix of two bottles and two stories. The first story is pretty well-known. It’s about the famous English statesman, Winston Churchill. The man loved a good Martini but had a special way of preparing the drink. He must have stated something like “Just glance at the vermouth bottle briefly from across the room while pouring the juniper distillate freely”. 

Another great mind, Ernest Hemingway, limited the vermouth to just a teaspoon. So I was looking for a Martini-style drink, heavy on the gin, with just a subtle scent of vermouth. 

The Hemingway story also states that he froze his glass and stirred the gin ice and ice cold. That reminded me of another story. A few years ago I attended a lunchtime workshop by Suntory, learning interesting things about Japanese spirits and ice carving. One of the most interesting workshops I’ve attended, because of all the side stories told by brand ambassador Zoran Peric. 

One of the stories was about partying in Japan. We’ve all seen the shiny ice buckets with Champagne bottles in our European clubs and discos, but Zoran told us they do the same thing in Japan with a bottle of whisky or gin. They bring a bottle of spirit to the table, accompanied by longdrink glasses and a large bucket of ice balls. The colder the drink, the easier it actually is to drink.

With both stories combined, I played around with the brand new bottle of Japanese Roku gin, the “Sakura Bloom” limited edition.  This special bottle is a homage to Hanami, Roku Sakura Bloom layers sweet florals with hints of saltiness from blossom leaves. A blend of six uniquely Japanese botanicals enhances its natural sweetness, creating a gin in full bloom. With this flavourful gin, I wanted to mix up a strong and ice-cold Martini, with just a subtle hint of vermouth, as a tribute to those mentioned above. It didn’t disappoint. 

Winston’s Sakura

Ingredients

50ml Roku Gin Sakura Bloom

15ml Cucielo Dry vermouth

Method

Add 50ml of gin to a small bottle and keep it in the freezer for 24 hours. Pick a nice vintage coupe and rinse it with dry vermouth. Add the Gin. Let it breathe for a few moments. Enjoy. 

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting 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. Everything I write is my own opinion.

The only way is up... or neat?

Neat or Up ???

When serving a nice cocktail, without ice in the glass, there are two different serving possibilities: up or neat. Now what's the difference? 

Neat
This terminology is used for drinks served at bottle temperature, without extra chilling like stirring or shaking with ice cubes.  

Up
This terminology is used for drinks chilled while preparing (shaking, stirring, ... with ice cubes), but served without ice in the glass. They are usually served in a coupe or Martini glass.