Revolutionary

It's been a while since I picked a recipe from the 'Peaky Blinders book to play around with.

Yesterday I started from the 'Revolution' recipe and tweaked it a bit. I also decided to serve the drink up, without ice. 

Revolutionary

Ingredients
30ml Leoncé Dry Vermouth
30ml Cointreau
40ml London Dry Gin
30ml Lemon juice
Absinthe

Method
Add everything but the Absinthe to a shaker with lots of ice. Give it a good shake for 10 to 12 seconds. Double strain in a bold tumbler. Add a mist (spray) of Absinthe. 

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 not paid promotions or recommendations.

Antwerp Mule

Due to the high demand for our 'Cocktail & Mocktails' workshops, I've been on a quest to select new and exciting recipes to elevate our evenings. 

So far, we've delved into the world of aperitif-style drinks and tantalizingly sour cocktails. Now, I'm thrilled to announce a new addition to our repertoire: mules.

Recently, I had the pleasure of experimenting with the Antwerp Mule, a delectable creation by Njam-Chef Stephanie Bex. This delightful concoction promises to be a crowd-pleaser and a refreshing addition to our upcoming workshops.

Antwerp Mule

Ingredients

50ml Elexir d’Anvers

15ml Lime juice

London Essence Ginger Beer

Method

Fill a highball glass with ice cubes. Add the Elexir d’Anvers and the lime juice. 

Give it a quick stir and top with ginger beer. 

You could add a wedge of lime as a garnish, but it’s really optional. 

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.

Aberfeldy 125 years celebration

Last Monday, I had the delightful privilege of raising my glass in a toast to 125 years of exquisite craftsmanship, celebrating the enduring legacy of Aberfeldy, a renowned single malt distillery nestled amidst the breathtaking Scottish Highlands since its establishment in 1898. This grand occasion unfolded within the hallowed halls of the 'Produits Dangereux' warehouse at the Brussels restyled Tour & Taxis venue.

Founded by the visionary John Alexander Dewar, this distillery holds a hallowed place in the annals of the Scottish whisky industry. His tireless efforts and passion blazed a trail, propelling him into the ranks of the industry's pioneers. 

The result? A whisky that exudes a soft and opulent character, an essence that has left an indelible mark on the distinct style of Highland whisky throughout the years.

As we gathered at the bar, mixologists skilfully concocted a range of tantalizing cocktails, each masterfully crafted with Aberfeldy 12 at its core. Guests had their pick, whether it was the refreshing highball, the timeless and iconic Old Fashioned, the intriguing Penicillin or simply a sublime dram of this exceptional whisky. Soft drink options were, naturally, at our disposal as well. 

It is interesting to know that the famous TV chef Jamie Oliver uses Dewar’s 12 for his Penicillin cocktail, a blended whisky from the same house. Aberfeldy 12 leans a bit more towards Aberlour in taste, while Dewar’s 12 leans a bit more in the direction of the softer Glenlivet. Both use Aberfeldy Single Malt, but Dewar’s is a blend of 40 different single malt and grain whiskies, aged for at least 12 years. I also found an in-depth comparison in this article.  

Following a sumptuous dinner and a delightful array of Aberfeldy 12-based cocktails, the evening took a remarkable turn as we were ushered upstairs and into an exclusive masterclass. Here, we were introduced to a limited edition gem: Aberfeldy 25, specially bottled for this momentous occasion. This meticulously selected first-fill Oloroso sherry barrel lent its essence to the spirit, resulting in a whisky that flawlessly encapsulates Aberfeldy's trademark softness while teasing the palate with an abundance of honey notes from the Oloroso cask.

Culminating this enchanting evening, we had the privilege of observing the live wax sealing of our very own personalized bottles, a tangible memento of a truly exceptional celebration of Aberfeldy's enduring legacy.

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.

Passoa Martini

Let’s talk about mocktails for a minute. And a minute really should be enough 😉. 

I might do something with mocktails for Tournee Minerale, but I’m not really planning for a sober October.  

Heyu drinks has a nice range of base products for tasty and fruity mocktails. I got my hands on a bottle of Heyu Passion Lime. Other flavours are Citrus Bitter and Spicy Vanilla Peach. But the second I had this bottle in my hands, I wanted to do something different. 

If you want a nice and fruity mocktail, just mix this product with tonic or lemonade, garnish with mint and lime and you’re ready. It’s not very heavy on passion, but it has a good kick of lime. 

Today I want to abuse this bottle and mix it into an incredibly simple Passoa Martini. You might think this is slightly in the direction of a P-star Martini, but in reality, its taste is really very different. 

Passoa Martini

Ingredients

45ml Vodka

35ml Heyu Passion Lime

25 ml Passoa

Optional : Eggwhite 

Method

With eggwhite: Add all ingredients to your shaker, no ice. Give it a hard shake to whisk up the eggwhite. Add ice and shake again to cool down. Serve in a Martini glass. Garnish with lemon or lime.

Without eggwhite: Add all ingredients to your shaker, shake for 15 seconds to mix the flavours and cool down the drink. Serve in a Martini glass. Garnish with lemon or lime.

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.

Lazy Red Cheeks (for the ladies of FERM Jong Beverlo)

Last Friday, the delightful ladies of FERM Jong Beverlo curated an exclusive "Sweet Sins" night exclusively for women. While I won't delve into all the intriguing details of the event, I had the distinct honour of crafting a special welcome cocktail for the enthusiastic participants.

When we think of indulgent and delectable cocktails, the P*rnstar Martini often springs to mind. However, given its ubiquitous presence on every bar's menu these days, I decided to take a different path.

Several years ago, two talented Belgian bartenders, Manuel Wouters and Ben Belmans, concocted a scrumptious and sweet libation for none other than Tom Barman, the charismatic lead singer of the band dEUS. This delightful creation earned the name 'Lazy Red Cheeks', and I couldn't think of a more fitting drink for this special occasion.

The 'Lazy Red Cheeks' is a cocktail that takes shape right before your eyes, crafted directly in a tumbler and enlivened with the refreshing chill of crushed ice, reminiscent of the beloved Mojito. However, in my humble opinion, it transcends the typical Mojito experience by delivering a true cocktail extravaganza brimming with luscious fruity notes. What's more, it's slightly lighter on the alcohol content compared to many other cocktails, making it the ideal choice for our distinguished group of ladies.

Lazy Red Cheeks

Ingredients

45ml Absolut vodka

40ml Lime juice

10ml Simple syrup

10ml Monin Violet syrup

6 fresh raspberries

Cane sugar (no lumps, just loose sugar made from sugarcane) 

Method

Combine the raspberries with the violet syrup and a barspoon of sugar in your tumbler. Gently muddle the mixture until the raspberries release their essence, creating a delightful, fruity elixir.

Next, add the vodka and simple syrup, then give it a gentle stir. Crown the glass with a generous layer of crushed ice. Exercise caution during this step, as crushed ice tends to dissolve swiftly. A quick, delicate stir will suffice.

To add the finishing touch, garnish your creation with a zestful 1/6 slice of lime, enhancing both the visual appeal and the tantalizing flavours of your drink.

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.

Chocolate Cocktails by Neuhaus

If you've found your way to this blog, chances are you're a fan of tasty cocktails. And if you happen to be from Belgium, it's highly unlikely you've missed the buzz surrounding the illustrious 'Van Ongevalle' family hailing from Knokke. This remarkable family isn't just passionate about mixing drinks; they're true 'startenders,' garnering acclaim and accolades from prestigious cocktail competitions like Diageo World Class and Bacardi Legacy. Over the past decade, they've left their mark with either permanent or temporary 'The Pharmacy' cocktail bars in Knokke, Antwerp, and even ventured as far as Mexico.

In the present day, patriarch Jan presides over his own culinary haven, 'Ugly Duckling', nestled in the centre of Knokke, where also a speakeasy called 'The Pharmacy 2.0' is expertly curated by his daughter Noa. Meanwhile, son Ran has carved his niche with 'BAR RAN’, a cocktail bar in the heart of Bruges, accompanied by the Mexican-inspired taco eatery, 'Màs', in close proximity. Daughter Hannah, on the other hand, lends her expertise through 'Tipsy Cake,' her bespoke cocktail consultancy.

Now, brace yourself for an extraordinary collaboration between this fantastic foursome and Neuhaus, the venerable Belgian praline pioneer. Together, they've conjured up a tantalizing assortment of chocolates infused with the essence of their favourite cocktails. Prepare to bid adieu to those pedestrian liqueur-filled pralines that have crossed your path before; what awaits you is nothing short of a revelation. Inside this box, you'll discover meticulously crafted pralines that effortlessly marry the art of mixology with the decadence of high-quality chocolate. There's no room for doubt here – this is the epitome of premium confectionery. 

What to expect? 

• 
  Vodka Rosie: Inspired by the one and only ‘Sex & The City’ cocktail, the Cosmopolitan. Red berries, vodka and violet-infused pure chocolate ganache.
• Gin Provence: Inspired by the Gin Fizz, this is a blend of fondant chocolate with the spicy and herbal notes of gin and mezcal. Think of crisp summer mornings in the lavender fields of the Provence. 
• Rum Clarita: Dedicated to the Clarita cocktail, winner of the Bacardi Legacy Global Cocktail Competition 2017, created by Ran Van Ongevalle. Pure chocolate, rum, sherry and a hint of absinthe. 
• Sake Sunrise: Inspired by the flavours of Japan. Fresh yuzu, smoky sake, Japanese prune wine and sweet milk-chocolate blend for fresh Azian exploration.
• Whisky Midnight: Inspired by the legendary Old Fashioned, this Whisky Midnight feels at home in a smoky jazz club. Strong oak flavours combined with the bitter and rich texture of fondant chocolate and the freshness of lime. 

Pairing these chocolates is harder than expected. You need a drink that opens your tastebuds toward the style of the praline. For example: The Whisky Midnight praline will be fantastic, paired with a dram of fresh and fruity whisky. 

The ‘Chocolate Cocktails’ pralines are available at your local Neuhaus shop, in boxes of 25 chocolate pralines, 5 of each flavour. 

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.

The Bonded Boulevardier

There are numerous reasons why I find it imperative to craft and savour a few more cocktails with a solid base of the exquisite Jack Daniel's Bonded. Allow me to elucidate:

Firstly, I have made a personal commitment to my friend Vincent at Jack Daniel's Belgium, promising to further explore the potential of this exceptional bottle.

Adding to the excitement, September marks the month when we celebrate Mr Jack's birthday, although the exact date has been lost to history. This gives us a perfect reason to raise our glasses in his honour.

From September 18th to 24th, the world celebrates Negroniweek, a delightful initiative where ordering a Negroni at your preferred bar contributes to a noble cause. Given my staunch support for this event over the years, I've decided to opt for a couple of exceptional Negroni-style concoctions this year. Repetition of the same old recipes seems rather uninspiring, don't you think?

Today, I've selected the signature cocktail thoughtfully provided by Jack Daniel's for this very bottle. It's a strategic move to share these recipes with the bottles themselves, as it encourages buyers to explore the world of cocktails. The Bonded Boulevardier, a Negroni-style drink, deviates slightly from the classic “even parts” recipe, leaning a tad heavier on the spirit. This bold twist promises an experience akin to ordering a drink at a top-tier cocktail bar—a choice that will undoubtedly elevate your cocktail game. Cheers to new horizons in mixology!

The Bonded Boulevardier

Ingredients

45ml Jack Daniel’s Bonded

30ml Sweet red vermouth (always use a good quality vermouth!)

30ml Red Italian bitter such as Campari or Select. 

Method

Don’t forget we’re working with a 100-proof spirit, which can use a slight bit of watering down to release all the hidden flavours. 

• Pretty method: First add all three ingredients to a mixing glass with lots of ice cubes. Stir until perfectly mixed and cooled. Strain into a tumbler with a nice large rock of clear ice. Garnish with a nice cut of orange zest and a maraschino cherry. 

• Fast method: Add ingredients and ice cubes to a tumbler. Stir until nicely mixed and cooled. Garnish with a wedge of fresh orange. The fresh aroma of the orange will complete the drink. Never muddle the orange in your Boulevardier. Just don’t. 

Want to watch me stir one of these? Watch the reel on Instagram. 

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.

Exploring the World of Jack Daniel's Bonded Whiskey

From the time I hit my mid-twenties, my passion for collecting all things Jack Daniel's has grown steadily. Over the past three decades, I've amassed a collection of bottles, glassware, and branded bar paraphernalia. My affinity for retro and vintage items has always been my guiding light in this pursuit.

So, imagine my excitement when I received the news that Vincent, the Belgian brand ambassador for Jack Daniel's, was dropping by my office to discuss the new addition to the Jack Daniel's family - Jack Daniel's Bonded Whiskey. After a neat sip of this remarkable whiskey, I set out to create a new edition of my previously published popcorn Old Fashioned. What sets this version apart from my previous attempts? Well, for starters, the whiskey itself boasts a robust 100 proof, and that alone makes a world of difference. Additionally, the choice of barrels for this release is something special. They've hand-selected barrels with a deeper colour, richer flavour, and an aroma that's more oak-forward.

Now, you might be wondering what exactly bonded whiskey, or Bottled-in-Bond, means. It's a set of stringent rules designed to guarantee the quality of the whiskey, including:

• It must originate from a single distillery.
• Distilled in a single season.
• Bottled at precisely 100 proof (50% ABV).
• A minimum aging period of four years in a federal warehouse.
  
  

The key distinction between the iconic Old No. 7 and this bonded whiskey is that the latter has earned its place in the permanent range as a super-premium product. The mash bill remains consistent with the same blend of 80% corn, 12% malted barley, and 8% rye.

Notably, this Jack Daniel's expression isn't just bonded; it's still quintessential Tennessee Whiskey. It undergoes a unique process of dripping for six days in 10-foot vats, passing through charcoal made by burning maple wood saturated with 140 proof Jack Daniel's whiskey, before being placed in new charred oak barrels for a minimum of four years.

Now, let's delve into the tasting experience:

• Nose: A captivating burst of sweet caramel, vanilla, and hints of banana. Subtle notes of cookie dough intertwine beautifully, with the barrel's distinct influence making its presence known.
• Palate: Caramel continues to shine, now accompanied by the delightful flavours of marshmallow and cookie dough. Banana comes into play, crowned with a medley of popcorn and waffle notes.
• Finish: A dash of spice emerges, followed by a harmonious encore of caramel.
  
  

You might be wondering if there's a notable difference from the 'Bottled-in-Bond' release of a few years ago. I embarked on a quest to unearth differences and tasting notes, but they proved elusive. My search led me to an informative tasting video by Task Force Bourbon, which I already shared on our Facebook page. In a nutshell, it appears to be pretty much the same excellent product, with Vincent hinting at grooves carved into the charred wood, similar to what they did with the JD Sinatra barrels, to influence the final result.

In conclusion, my journey as a Jack Daniel's enthusiast and collector has led me to this exceptional bonded whiskey, which seamlessly blends tradition and innovation. With each sip, I'm reminded of the rich history and dedication that goes into every bottle of Jack Daniel's, making it a timeless classic for connoisseurs and collectors alike.

As promised, I’ll share my updated Popcorn Old Fashioned recipe, but I’m looking forward to experiment and share more recipes with this new Bonded spirit. Since the complete month of September is considered Mr. Jack’s birthday (because nobody really knows the exact date), we have many reasons to raise a glass of Jack. Spoiler: my second drink will be the Jack Daniel’s Bonded Boulevardier… I’ll try to do a reel with that one. 

Popcorn Old Fashioned – Bonded edition

Ingredients
50ml Jack Daniel’s Bonded

10ml Monin Popcorn syrup

2 dashes of Fee Brothers Black Walnut Bitters

Method

Add everything to a tumbler with ice. Stir for 15 seconds. Garnish with a cocktail cherry. Close your eyes, have a sip and get transported to a typical American Fun Fair. 

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.

Mexican Ghost with Lunazul Tequila

While re-watching Better Call Saul on Netflix, I started craving for Tequila. Since the Zafiro Añejo in the series is a fictional brand, I had to search for something else. In my stash of new bottles to test for this blog, I found a nice Lunazul Tequila Blanco. 

I really wanted to mix up something tasty with this unaged spirit, but keep it as lucent as possible. I didn't have any more clear ice, that would have been even better!

Mexican Ghost

Ingredients

50ml Lunazul Blanco Tequila

20ml Burning Devil Tequila Liqueur

7ml Simple Syrup

1 dash of grapefruit bitters

Method

Add all ingredients to a tumbler with ice cubes and give it a good stir.
Garnish is overrated. Just enjoy, preferably while watching Better Call Saul. 

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.

The Dubliner. About barrels filled with whiskey, then beer, then again with whiskey.

Over the past two decades, distilleries have embarked on a captivating journey of experimentation with various barrel aging and finishing techniques. It's now widely understood that the intricate flavours of a spirit develop through the profound interaction with the barrels it matures in. A captivating evolution has seen spirits aging in multiple types of casks or the harmonious marriage of differently aged spirits. These possibilities seem limitless, and at the helm are the master distillers, the modern alchemists of our era.

In recent years, amidst the realm of extensive spirit and wine cask aging, a new trend has risen – the beer phenomenon. The practice involves loaning whisky-soaked barrels to craft beer breweries. After a period of housing beer, these barrels are returned to the distilleries and once again filled with whisky, creating a captivating exchange of flavours. The outcomes vary: sometimes the added flavour necessitates a careful search, while other times it's a marked enhancement. This dynamic holds true for both beer with a whisky twist and whisky with delightful beer undertones.

A noteworthy player in this innovative landscape is The Dublin Liberties Distillery, the birthplace of exceptional whiskies such as The Liberties, The Dubliner, and The Dead Rabbit. Their ingenious approach involves crafting a diverse range of beer-matured whiskies. These distinctive whisky releases acquire their final flourish from casks that previously cradled everything from a light blond ale to a rich dark stout.

My fortunate encounter led to a bottle of The Dubliner Irish Whiskey, meticulously finished in barrels previously housing O’Hara’s brewery’s Irish Stout. The first sip was a delightful revelation: vivid notes of green fruits intertwined with hints of cake and marshmallow, dusted with a touch of nutmeg. On the palate, an intricate dance of chocolate, confectionery delights, and vanilla unfolded. Eager to celebrate these flavours, I chose a path of simplicity. A swift mix within a mixing glass, and a classic Old Fashioned emerged, elegantly presented in a Liiton tumbler. Simplicity to the max.

In essence, the last two decades have witnessed an enchanting evolution where spirits and beer intersect within the sanctum of barrels, fostering a symphony of flavours. From the master distillers' artistry to the interplay between casks and brews, it's a tale of innovation that continues to unfold, captivating the palates of those who seek unique and exquisite tastes.

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.

Grob Vays Hunt (Dirty White Dog, Israeli edition)

Indulging in my hobby for a span of over 8 enriching years, I find myself in a realm of contentment. Throughout this journey, I've embarked on a delightful array of experiences that once seemed beyond the realm of possibility. Venturing across borders, I've wandered through the picturesque landscapes of France, Spain, and Italy, all in the name of my passion.

My hobby has unveiled an assortment of captivating moments, including immersing myself in workshops that unravelled the art of whisky blending. A captivating memory involves being immersed in the world of wine menus, cocktail menus, and even try out restaurant menus, an honour that never ceases to amaze me. Reflecting on this journey, it's hard to pinpoint any notable sources of frustration, though a flicker of curiosity remains.

I've been granted the privilege of sampling an eclectic array of spirits from various corners of the world. Yet, often, these encounters have centred around commercial offerings or carefully curated cask samples. What truly stirs my intrigue is the unadulterated essence of these spirits – the 'new make' spirit, freshly born from the distillation process. This delicate elixir, the true soul of distillation, remains safeguarded by many distilleries, a treasure rarely shared even in the context of workshops or distillery visits.

Gone are the days of clandestine moonshine; however, a refreshing exception can be found in distilleries like Milk & Honey, nestled in the heart of Tel Aviv, Israel. Here, a spirit of innovation and openness thrives. A spark of interest from enthusiasts, and they readily bottle their New Make spirit.

In the ever-evolving landscape of media, Belgian television screens are currently graced by the presence of series spotlighting Jewish families. This trend presented an opportune moment to craft a libation that pays homage to the distinctive Israeli spirit. Enter the scene, with the "Grob Vays Hunt” (Dirty White Dog), a tantalizing concoction that offers a Moonshine-inspired twist on the classic Dirty Martini.

Grob Vays Hunt 

Ingredients

60ml M&H New Make

20ml Dry Vermouth

5ml Simple Syrup

A dash of olive brine (Feeling adventurous? Explore with different pickle brines)

Method

Combine all the ingredients in a mixing glass generously filled with ice.

Stir the mixture gracefully for 15 seconds, allowing the flavours to harmonize. Strain the elixir into a chilled Martini glass, a vessel of elegance. Garnish this masterpiece with a solitary green olive, a symbol of both tradition and innovation.

As I savour each sip of the Grob Vays Hunt, I'm reminded of the remarkable journey that has unfolded through my beloved hobby. A journey that has taken me across borders, into distilleries, and now, into the realm of mixology, where creativity intertwines with tradition. So, as I raise my glass, I celebrate not only the spirits that have quenched my thirst but the endless possibilities that lie ahead in my cherished journey. 

With this drink, I also salute my friend Glenn, who is leaving his position at Cinoco Spirits to explore new opportunities. Without the endless support of this dedicated spirits professional, my blog would not have attracted the audience it marks today. Thank you, Glenn, hope to see you again soon. 

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.

Eisbär Mule

A few years back, I indulged in a refreshing escape from the scorching summer heat. I drove to a German ski resort typically bustling in winter but blissfully deserted in the summer months. This cherished memory resurfaced on my Facebook feed, igniting the spark for my latest creation: an Après-ski inspired Mule.

While Kombucha might not be your conventional cocktail ingredient, it often proves to be an excellent stand-in for ginger beer, particularly in select scenarios. Curious to experiment, I reached for a bottle of Mani Kombucha's invigorating Kaffir Lime infusion. The initial sip from the bottle was all it took to confirm its seamless compatibility with a Moscow Mule-style drink.

To infuse a touch of sweetness, I introduced a half-shot of Kleiner Feigling, a German Après-ski liqueur crafted from vodka and succulent figs. This addition lent a unique character to the mix, elevating the entire drinking experience.

Eisbär Mule

Ingredients
40ml Jenever
20ml Kleiner Feigling
100ml Mani Kombucha Kaffir Lime

Method
Add the jenever and liqueur to a Mule mug with lots of ice. Give it a good stir. Add the Kombucha and stir again. Top with even more ice and add some dehydrated citrus. 

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.

Elevating Beer with Beertails: A Refreshing Twist on Classic Cocktails

Happy #InternationalBeerDay!!!

As a lover of wine and quality spirits, I rarely find myself reaching for a beer. However, once a year, I like to experiment with beertails - unique cocktails where beer plays the starring role as a mixer. If you're curious about trying this delightful concoction, I've got some fool-proof recipes for you. While the Margarita and Bloody Mary can easily transform into beertails, today, I'll be sharing my variation of the Aperol Mist, featuring a craft beer called "Ouwen Duiker" from Brewery Hedonis in Michelbeke-Brakel.

Before we dive into the recipe, let me introduce you to "Ouwen Duiker", a craft pale-ale beer with a delightful 7% alcohol content. Brewed by the talented artisans at Brewery Hedonis, located in the hometown of one of our esteemed "Minister-of-state" excellencies, Mr De Croo, this beer holds a special significance. Its Flemish name translates to "Old Diver," as depicted by the diver on the label. However, in the local dialect, it could also cheekily refer to a "dirty old man.” This beer boasts a distinct character, crafted with abundant rye and a blend of two American hops, Mosaic and Citra, creating a wonderfully fruity flavour.

Today, I'm venturing beyond the traditional Margarita and Bloody Mary to present my take on the Aperol Mist beertail. The choice of "Ouwen Duiker" will undoubtedly add a unique twist to this classic cocktail, enhancing its flavours and introducing beer enthusiasts to the world of beertails.

The Foggy Diver

Ingredients
50 ml Aperol
30 ml freshly squeezed orange juice
10 ml simple syrup (adjust to taste)
2 dashes of orange bitters
Chilled "Ouwen Duiker" craft beer

Method
In a shaker, combine Aperol, freshly squeezed orange juice, simple syrup, and orange bitters.
Add ice to the shaker and shake vigorously for about 10-15 seconds.

Strain the mixture into a tall glass filled with ice. Top up the glass with the chilled "Ouwen Duiker" craft beer, allowing the flavours to blend harmoniously.

Garnish your beertail with an orange slice and a sprig of rosemary for a touch of elegance and aroma. Give it a gentle stir, sit back, and savour the delightful fusion of flavours.

Conclusion
Embrace the art of beertails and experience the magic that happens when beer meets classic cocktails. While I might not be a regular beer drinker, "Ouwen Duiker" has captured my heart with its craft and charm, making it the perfect addition to my Aperol Mist variation. Whether you're a seasoned beer aficionado or simply curious to explore new options, this beertail is sure to surprise and delight your taste buds. So, go ahead and raise your glass to this refreshing and unexpected twist on a timeless classic!

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.

White Mezcal Negroni

One of the reasons why I have an unwavering fondness for the iconic Negroni is the sheer joy of experimenting and swapping its traditional ingredients. Each new attempt leads to the discovery of a delectable drink... well, most of the time, that is.

This time, I've decided to take it a step further by boldly swapping all three bottles, resulting in a delightful riff on the classic Negroni - and the white Negroni. 

As the foundation for my creation, I've chosen Ojo de Dios Mezcal, a spirit crafted from 100% natural Mexican Espadin agave. This exceptional mezcal imparts a delightful smoky essence to this southern-inspired aperitif. 

White Mezcal Negroni

Ingredients

30ml Ojo De Dios Mezcal

30ml Martini Riserva Speciale Ambrato

30ml Suze

Method

The most easy method you can imagine. Just throw everything together in a tumbler with ice and stir for 10 to 15 seconds. Add some dehydrated citrus and enjoy your drink.

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.

Tequila Old Fashioned

Happy Tequila Day!!!

Why is it crucial to familiarize yourself with basic cocktail recipes? By doing so, you gain the ability to explore and experiment, allowing for ingredient substitutions that result in diverse and exciting outcomes. Let me give you an example: 

Take the Old Fashioned, which traces its roots back to the original definition of a cocktail: "A mixed drink composed of spirits of any kind, sugar, water, and bitters." Over time, the water component has evolved into the use of ice. A classic Old Fashioned typically consists of whisky or Bourbon, a lump of sugar, and Angostura aromatic bitters. However, each of these ingredients can be easily substituted, opening up a world of possibilities. You have the freedom to select different spirits, alternate sweeteners, and experiment with various types of bitters. In my case, I opted for a complete overhaul, making changes to all three elements.

By understanding the fundamental recipes, you gain confidence in your mixology skills and the creativity to craft unique and personalized cocktails. Embracing this knowledge empowers you to break away from convention, discover new flavours, and truly make the art of cocktail mixing your own. Cheers to the exciting journey of mixology!

Tequila Old Fashioned

Ingredients

60ml Sierra Tequila Reposado

5ml Agave syrup

2 dashes of Angostura Cocoa bitters

Method

To prepare this particular drink to perfection, it requires a careful stirring process, for which small ice cubes are essential. There are two approaches to achieve this:

Option 1:
Add all the ingredients to a tumbler and stir the drink directly in your glass. This method works well with the small ice cubes, ensuring a well-mixed and balanced concoction.

Option 2:
Alternatively, you can opt for a more professional touch by stirring the drink in a separate mixing glass. After achieving the desired blend, strain the mixture into a tumbler. This technique allows you to utilize a large, clear ice block, which not only enhances the presentation but also keeps the drink colder for a longer period.

In both cases, garnish with a dehydrated slice of blood orange. 

Whichever method you choose, the key is to ensure that the drink receives the right stirring treatment, resulting in a delightful and satisfying taste. So, grab your preferred style and indulge in the perfect sip of this exquisite beverage. Cheers!

P.S. Serve with peaches or some toast with rillettes (potted meat).  

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.

Calvados Morin

Last week, I had the opportunity to spend some quality time with my family in the charming village of Ivry-la-Bataille, nestled in the picturesque region of Normandy, France. One of the highlights of this area is its renowned production of a popular spirit known as Calvados. During our stay, we visited the Calvados Morin caves, located just a short distance away.

Normally, tours of the cellars were only available on Fridays. However, due to the national holiday on the 14th of July, this posed a challenge. Fortunately, the accommodating guide, upon learning about my blog and passion for spirits, graciously offered to conduct a private tour for us anyway.

Calvados Morin can be compared to the top independent whisky blenders and bottlers. They source their spirits from a selection of 7 or 8 trusted distillers in the Calvados region, skillfully aging them in enormous oak casks before creating their unique blends. It was fascinating to discover that this entire operation is managed by a mere five individuals, despite 60% of their production being exported. 

We also learned that any Calvados brand wishing to feature an apple tree on their label must have a live apple tree present on the premises of their head office. True to this tradition, Calvados Morin proudly maintains an apple tree at their location.

Descending into the depths of the cellars, we marvelled at the casks of Calvados quietly maturing over the course of several decades. Some casks we encountered were already more than 40 years old. A noteworthy detail is that the labels of the bottles always indicate the age of the youngest spirit in the blend. Unlike similar products that undergo a secondary phase in large glass "dame Jeanne" bottles, Calvados Morin exclusively ages their spirits in oak casks before transferring them to the final bottles for sale.

The last segment of the cave tour took us through a narrow passage lined with shelves, where up to 300 bottles of each production patiently awaited harmonization with the ambient elements. The presence of multi-coloured yeast-mold in this confined passage was extraordinary, as can be seen in the photos. However, it is important to note that while visually intriguing, this mold has negligible impact on the spirit itself, which ceases to age the moment it leaves the oak casks. These moldy bottles primarily serve as a marketing spectacle.

Naturally, the tour included a delightful tasting session featuring several bottles from their main range, some of which had been aged for up to 50 years. Tasting the various expressions proved to be a fascinating experience, allowing me to discern the nuances brought forth by the aging process. The younger spirits delivered a fruity burst of fresh apples, which I particularly relish in cocktails. On the other hand, the older bottlings exhibited a more subdued alcohol burn, accompanied by a complexity of flavour and aroma.

The guide also offered me the opportunity to sample a special bottle, a project crafted by their master blender to cater to whisky enthusiasts. This particular Calvados displayed a pronounced freshness, with the fruity apple notes taking a backseat to subtle hints of citrus. What intrigued me most was a distinctive sour note that instantly evoked the local product of apple cider. The guide revealed that this unique bottling was partially aged in ex-cider casks. I couldn't help but feel a sense of pride as he commended me for being the first visitor to ever make the connection to cider.

Calvados Morin, 10 Rue d’Ezy, 27540 Ivry-la-Bataille.

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.  

Pineapple Margarita

Let’s kick-start the summer with a true classic. A Margarita is a drink that immediately sweeps you away to a sunny beach. 

Do you want to add a little something extra (no, I’m not talking about one of those little umbrellas…), just add a shot of pineapple juice. 

Pineapple Margarita

Ingredients

50ml Sierra Tequila Silver

20ml Lime juice

40ml Pineapple juice

30ml Triple Sec
Optional: 1 Barspoon of agave syrup

Method

Add all ingredients to a shaker with lots of ice. Give it a hard shake for 15 seconds and strain in a Margarita glass. Garnish is optional and to your personal preference… a salt rim, lime, a chunk of pineapple or even some pretty pineapple leaves. 

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.

Another sip of Conte Negroni

Two years ago, I was fortunate enough to receive one of the first bottles of Conte Negroni, a bottled 'ready-to-serve' cocktail crafted by a passionate Belgian couple of friends who are ardent Negroni enthusiasts. This delightful cocktail became part of my #negroniweek2021 series.

Recently, I had the pleasure of receiving another bottle of Conte Negroni, igniting my curiosity once again. I mentioned in my previous article, "When I compare this drink to the finest Negronis I've savoured in Italy... it comes remarkably close. Perhaps a slightly longer finish would elevate it further, but the flavour profile is truly excellent." 

Have they made any changes in these two years since I first indulged in a sip? This time, I opted for a neat drink served in a tumbler, chilled in the freezer. 

I selected a Liiton tumbler, distinguished by the majestic K2 mountain depicted at the base of the glass. The substantial bottom of the tumbler ensures a prolonged chill compared to other options. A generous set of four tumblers was graciously sent to me by TX Distri, each adorned with a different iconic mountain (K2, Mont Blanc, Mount Fuji, and Mount Denali). Additionally, this range also features the Grand Canyon and Mount Everest.

After savouring a few cautious sips, I immediately noticed an enhanced finish compared to my previous encounter. I still agree that this mix is pretty good in the direction of the Italian original, however, I do perceive a slightly stronger bitterness this time. Perhaps the mix went a bit heavy on quassia bark? A Negroni is a harmonious blend of bitterness and sweetness, requiring a delicate balance. A single drop of sugar and a slice of fresh orange would adjust and complete this serving. 

Other options to soften the edges? I just chilled the bottle and glass for this first sample, it would perhaps be a better option to stir the drink cold with ice. Another option and this one may sound a bit strange to you… add one or two drops of saline solution. 

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.

Vins Clairs 2023 event - Champagnes Bollinger & Ayala

Ever since I started this blog, I have been fortunate enough to embark on numerous enriching trips abroad, immersing myself in the captivating world of wines and spirits. Reflecting, my inaugural adventure in 2018 led me to the exquisite Champagne region, where I had the pleasure of exploring the renowned Champagne Ayala and Bollinger cellars. Consequently, when I recently received an invitation from their distributor to revisit, I eagerly accepted without hesitation.

While many consider Reims to be the beating heart of the Champagne region, I hold the belief that Aÿ possesses an equally strong claim to that title. Interestingly, the surrounding villages, each bearing "ay" in their name, seem to suggest their connection and proximity to Aÿ. 

During my recent visit, we embarked on a scenic drive to the charming village of Aÿ to attend the esteemed 'Vins Clairs 2023' event.

These "Vins Clairs" represent the still wines meticulously blended to form the cuvée. In a process called 'méthode Champenoise,' multiple wines are carefully combined to create the exquisite elixir known as Champagne. This art of assembling Champagne can be likened to the craftsmanship of Master Distillers who also relentlessly strive to achieve a consistent and exceptionally high-quality flavour and aroma in their final products.

On Sunday, we had the pleasure of visiting the caves of Champagne Ayala, where we had the opportunity to sample six of the still wines destined for this year's production. Later, at the rooftop overlooking the village and the vineyards, we indulged in the range of their Champagnes. The experience was complemented by a delightful aperitif moment, followed by a walking dinner that tantalized our taste buds.

Continuing our extraordinary journey on Monday, we were warmly welcomed at the iconic Champagne Bollinger, a name that has a very strong link with the illustrious James Bond films. 

Our visit commenced with an insightful tour of their cellars, and we also had the privilege of exploring the "Tonnellerie", where casks are meticulously repaired by hand. Additionally, we marvelled at the "Vieilles Vignes”, the sole French vineyard to survive the devastating Phylloxera disease that ravaged the region in the 1850s. 

Next, we boarded a bus to the "pressoir," where we were treated to the experience of sampling no less than 14 Vins Clairs, each contributing distinct flavours, aromas, and subtle nuances to the final masterpiece. 
Champagne Bollinger is crafted with Chardonnay, Meunier, and Pinot Noir grapes. Among the memories that will undoubtedly endure, I was particularly struck by a ‘magnum de réserve’ that intriguingly possessed the yeasty aroma of stale beer. 

To culminate our unforgettable visit, we savoured a lunch accompanied by a couple of Champagnes, elegantly poured from jeroboam bottles. These large bottles hold 3 liters of Champagne and are also known as "double magnums". 

Thank you to my friends at Cinoco Wines for the invitation. 

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.

Happy World Gin Day!!!

It’s #WorldGinDay !!! 

But, I also had some leftover strawberry-infused Campari that I didn't want to waste, so I decided to create a summer edition of the most iconic Italian drink, the Negroni.

However, I was looking for a bold spirit that could stand up to the bittersweetness of the infused Campari.

Luckily, in the last sample box I received from my friends at Cinoco, there was this mysterious bottle of Mexican gin that had been finished in Mezcal casks. 

This intriguing gin, Cantina Verde, seemed like the perfect candidate. It boasts a fresh taste with a distinctive flavour and a subtle hint of agave. The creators describe it as "Oaxaca in a bottle." In addition to agave, the main ingredients of this unique gin include juniper, coriander, lemon, cardamom, and cinnamon.

NOT a Mezcal Negroni

Ingredients

30ml Cantera Verde Gin (Mezcal finish)

30ml Punt e Mes sweet vermouth

30ml Campari, strawberry infused

Method

This is a quick and easy to mix drink: add everything to a tumbler with ice, give it a good stir for 15 seconds. Garnish with orange. 

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.