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.