maandag 23 mei 2022

New York Sour - The Capian Edition


The New York Sour is a semi-classic variation on the Whisky Sour (or Bourbon Sour). It’s basically a normal whisky sour with egg white foam, with an extra float of red wine which settles more or less below the foam layer. 

I have tried several New York Sour recipes in the past years, but often for me, it’s slightly too bitter. That of course depends on the red wine used for the float. When my friends at PresentDa launched a campaign for Château Prieuré Sainte Anne, I was immediately intrigued. Could this 90% Merlot wine be the perfect wine for my New York Sour float? 

Château Prieuré Sainte Anne is full of red fruits, the 10% Cabernet Sauvignon grapes add more tannins and a slight smokiness. The wine had aged for a year in oak barrels to add that slight note of wood. Château Prieuré Sainte Anne is served at several Michelin star restaurants. 

New York Sour – The Capian Edition

Ingredients
50 ml Whisky / Bourbon
30 ml Lemon juice
10 ml Honey Syrup
Egg white (or aquafaba)
Château Prieuré Sainte Anne (Merlot wine)

Method
Add the egg white, whisky, lemon juice and syrup to a shaker without ice. I recommend adding the spring of a hawthorn strainer (it works like a whisk). Give it a good shake for 10 seconds. Open the shaker and add a few ice cubes. Shake again for 12 to 14 seconds. Strain over fresh ice in a tumbler. Hold your barspoon just above the foam layer and carefully add some red wine. Garnish with dehydrated orange.

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 10 mei 2022

Sea you after dinner


Most herbal liqueurs and Amari will help your digestion. Probably this will also be the case for liqueurs based on sea buckthorn. Clinical studies state that the oils of sea buckthorn “may improve digestion”, so let’s work with that. 

Our friends at Seaberry Liqueurs have sent us a bottle of Duno liqueur, together with a jar of seaberry marmalade. This screams for a nice after-dinner serving. And as it happens to be, my 11y old daughter just baked some fresh cupcakes today…

Sea you after dinner

Ingredients
30 ml Duno Liqueur
30 ml Campari
30 ml London Dry Gin

Method
Add all ingredients to your tumbler with ice. Stir for 15 seconds. Garnish with dehydrated orange. 

Serve with a fresh-baked cupcake, halved and spread with Duno sea buckthorn marmalade. This is sooooooooo good… 

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 5 mei 2022

Play that Cello


My wife has Italian roots. That means she also inherited all the typical Italian characteristics. What does that mean? A lot of cursing behind the wheel, lots of black coffee, she loves to cook and... each year she brews her own limoncello and arancello.

So, whenever I have to test any kind of ‘cello’, she is always interested and in the end she always decides her old family recipe, handed down from generation to generation is the best. That last part is certainly true. It’s fantastic.

Now, how about these three bottles I received for a test last week. Limoncello based on lemons from Sorrento (Amalfi coast), orancello (In Italy they normally call this arancello?) made from organic South-African oranges. And last but not least, something I had never tasted before, Anguriacello. Same kind of product, but made from watermelon. The Naturals is a Belgian brand owned by Albatross Liqueurs. 

First things first, a neat sip. Flavours are certainly present, alcohol is less than what I’m used to at home. This might be tricky when I start mixing. The first thing I tried was a shot of ‘cello’ topped with good quality Prosecco. Nope, this didn’t work. I either need more alcohol or much more ‘cello’. Let’s try something completely different…. And yes, this was a hit. 

Play that Cello

Ingredients
60 ml Natural ‘Cello’ of your choice
30 ml Vodka
15 ml Fresh lemon juice
10 ml simple syrup

Method
Add everything to a shaker with lots of ice. Give it a good shake and strain over fresh ice in a tumbler. Garnish with citrus.

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 2 mei 2022

Duno Cosmo


It’s always interesting to discover variations on old recipes, that really add something new and exciting. Let’s talk about the Cosmopolitan, the pink drink that became extremely popular due to the SATC sitcom on TV. How can we improve this drink. I’ve already done some variations with other juices, but this time I’ve tasted something interesting.

Duno liqueur is a brand new Belgian product, a liqueur made from 100% organic seaberries. Duno contains 25% of alcohol and is very easy to mix. You could also have a shot as a digestif after your meal. Let’s put this liqueur in the spotlight of a new style of Cosmo. 

In this recipe I have used Triple Sec from Social Club, you really need to check their webshop for great apero boxes. 

Duno Cosmo

Ingredients
30 ml Duno liqueur
20 ml vodka
20 ml Triple sec
30 ml cranberry juice
20 ml Lime juice

Method
Add everything to a shaker with ice. Shake for 10 seconds, strain into a nice coupe. Garnish with a lime zest or 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. 

zondag 1 mei 2022

Cherry Corn

Some days I just scan through my leftovers and try to find a combination that might work. This time I discovered a jar with a bottom of moonshine in the back of my homebar. You could also use a young bourbon for this recipe. It’s an unusual and very fruity combination, but the result was pretty tasty. 

Cherry Corn

Ingredients
50 ml Ole Smoky Moonshine
10 ml Cherry syrup
1 dash of piment bitters

Method
Add everything to a tumbler with ice. Stir for 10 seconds and add a cocktail cherry and a slice of orange. 

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.