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.

Strawberry - Bergamot - Vanilla

Bergamot citrusfruit may be less known to us, it looks most similar to a lime. Its origin is said to be a crossover between a lime and an orange. The scent is very recognizable, you also recognise this scent from Earl Grey tea. Bergamot liqueur used to be the favourite drink at the Italian Royal Court. 

Italicus bergamot liqueur is made with bergamot citrus from Calabria, Sicilian lemons, lavender, chamomile, and gentian. You can drink this liqueur mixed with Prosecco, Gin, or even with a refreshing beer. Of course, I went a step further and created an original cocktail. 

The combination with strawberries and vanilla can also be found in certain desserts. I also thought this was a beautiful trio to translate into the glass. I chose typical Italian flavours and wanted to bring summer into the glass.

Strawberry - Bergamot - Vanilla

Ingredients
30ml Campari, infused with strawberry for two days. 
20ml Italicus (Bergamot liqueur)
7 ml Vanilla syrup
Prosecco

Method
Add cut-up straberries in a jar and cover with Campari. Give it a good shake and let it rest for two days. Filter the fruit out of the liquid. 

Add the Campari, Italicus liqueur and syrup to a mixinh glas with lots of ice. Stir ten seconds to cool and mix. Strain in a large wineglass and add fresh ice. Top with a good quality Prosecco. Give it just one more gentle stir (You don't want to loose the bubbles). Garnish with strawberry. 

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting unless stated otherwise in the article. This recipe was created for Paal 26 Grrand Café.