When Jack (and Thomas) throws a party...

As a devoted fan of the Jack Daniel’s brand for many years, I've never needed convincing of the quality of this iconic Tennessee whiskey. However, it's clear that the Belgian office is dedicated to expanding its reach to a wider audience. While the brand has long been popular among bikers and metalheads in Europe, it's aiming to make its mark in the cocktail scene, and I couldn't be happier about it.

Thomas Timmermans, a familiar name in the cocktail world, now leads Better Drinking Ventures, And when it comes to enjoying top-notch drinks, Jack Daniel’s is always an excellent choice. Sounds like a perfect combination.

Last night, I had the pleasure of attending a private event at Ghent's renowned Fugazi cocktail bar. Owners Ruben and Cleopatra greeted us with a refreshing Fugazi Lynchburg Lemonade (featuring JD Tennessee Whiskey, Corn Liqueur, Lapsang Souchong, lemon, and London Essence Ginger Ale).

The drinks menu boasted three exquisite concoctions:

• A Bonded Affaire (featuring JD Bonded, Dry Vermouth, Bitter Liqueur, Maraska, and Umami Pearls)
• Barb Wire (crafted with Fennel-infused JD, Pickled Rhubarb Cordial, and Basil Soda)
• Mickey Mellow (featuring Gentleman Jack, Corn Liqueur, and Toasted Marshmallow)

Of course, there was no shortage of delectable bites to accompany the drinks. 

A live DJ set provided the perfect loungy ambience, but the highlight of the evening was undoubtedly reserved for the casino games, reminiscent of the clandestine speakeasies of the twenties.

A heartfelt thank you to Thomas and Vincent for extending the invitation to this remarkable event. 

Beyond the exceptional drinks and entertainment, what truly made the evening memorable was the gathering of the Belgian bar scene's finest. It was a delight to reconnect with such esteemed colleagues and friends.

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.

Whisky matured in Jerez? That's bananas!

Discovering Nomad Outland Whisky was a journey into the unexpected. From its intriguing presence on the shelves to the moment I uncorked it, this whisky has held my fascination. 

Crafted by none other than the renowned Richard “the nose” Paterson, it's a blend of fine whiskies from Scotland, meticulously aged in sherry casks under the warm Spanish sun of Jerez, a place I've had the pleasure to explore firsthand during my visit to the Gonzalez Byass bodega. Witnessing the slow maturation process in the warehouse only deepened my appreciation for this golden elixir.

Through the years, my encounters with Nomad have consistently left me impressed; each sip a testament to its unwavering quality. My most recent encounter was with a single cask edition, exclusively bottled for the Belgian importer.

Imagine my delight when a mysterious black box arrived a few days ago, brimming with bottles and treats to ignite my mixological imagination. With each sip, I immersed myself in a symphony of flavours, effortlessly melding fruity notes with the rich character of Nomad Outland Whisky, resulting in a truly delectable concoction.

Whisky matured in Jerez? That's bananas!

Ingredients

60ml Nomad Outland Whisky

10ml Del Duque Amontillado sherry

10ml Bols Banana

Method

Combine all ingredients in a mixing glass filled with ice cubes.

Stir for 15 seconds. Strain into a chilled tumbler. 

It’s up to your preference to add fresh ice… or not. I really loved the undiluted flavours of this mixed drink, but if you plan to do a bit longer with your drink, some cubes of ice will keep it cooler. Garnish with a sweet cocktail cherry, if desired.

Embrace the unexpected, and let Nomad Outland Whisky take your taste buds on a journey they won't soon forget. Cheers to bold flavours and adventurous spirits!

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.

Jack & Coke 3000 - Supported by AI

Is artificial intelligence already revolutionizing the creation of new products in the drinks industry? It appears to be a promising avenue for generating diverse samples that can then be evaluated by experts for potential success in the market.

Coca-Cola has taken this experimentation to new heights by delving into the realm of AI to craft a Coke Zero flavour fit for the palates of the distant future – the year 3000, to be precise. Surprisingly, they recently unveiled this futuristic flavour as a limited edition offering at the close of last year, prompting curiosity among enthusiasts like myself.

Upon sampling, the familiar essence of Coke Zero is unmistakable, yet there's a peculiar twist in its tail. While some may find it intriguing, I personally found it a tad too unconventional for my liking. Even when incorporated into a classic 'Jack & Coke,' the lingering aftertaste remained prominent, lending a distinct character to the experience.

While I applaud the ingenuity and forward-thinking behind this endeavour, the end result didn't quite align with my palate preferences. Nevertheless, it's a testament to the boundary-pushing nature of both technology and beverage innovation, showcasing the endless possibilities that lie at the intersection of cocktails, spirits, and technology.

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.

Book hunting - I released a book into the wild

Have you ever heard of “Book hunting”? 

In Belgium, this is a fun activity for book lovers. When you have a nice book that you’ve already read, just pack it in transparent plastic and “release” it into the wild (with a note!), where someone else can find it … and enjoy it. 

When I visited the annual book sale of our local library, I thought it would be nice to release a book about one of the most important ingredients in classic cocktails: Vermouth. 

This fortified wine was originally used in cocktails to lower the alcohol level of the drink. Vermouth also adds tasty herbal notes to the drink, because of the many herbs and botanicals used in the production process.

The rest of this post will be in Dutch because it contains instructions for the person who finds my book.

Het boek dat ik heb “vrijgelaten” is “Vermout, de complete gids”, geschreven door Isabel Boons en Ilse Duponcheel. Het bevat zowel de volledige geschiedenis en achtergrond van vermout, als een overzicht van een aantal bekende merken, lekkere cocktailrecepten en nog veel meer.

Je hebt het boek gevonden? Proficiat, neem het mee naar huis, lees het boek en geniet zeker ook van de recepten die erin staan.

Laat weten dat je dit boek hebt gevonden op de Facebook groep van Boekenjagers (facebook.com/boekenjagers) of op www.boeken-jagers.be als je geen Facebook hebt.

Het zou leuk zijn als je ook een reactie achter laat op de Facebook- of Instagrampost over dit boek van Double Strainger.

Ben je uiteindelijk het boek beu, geef het dan door of laat het opnieuw vrij…

Blood Orange Old Fashioned

During my wife's recent trip to London, she surprised me with a delightful gift from Harrods – a jar of exquisite blood orange marmalade. The moment I tasted it, I was captivated by its incredible flavour. Now, enjoying a slice of toast slathered with butter and this unique marmalade has become a cherished ritual.

What makes blood oranges truly special is their connection to the original oranges that flourished in Europe. Unlike the sweeter varieties imported from China much later, blood oranges offer a distinct and robust taste that has stood the test of time.

These vibrant citrus gems have not only earned a place in the culinary world but have also become a source of inspiration for mixologists worldwide. A stroll through a liqueur store reveals the influence of blood oranges on various spirits. Brands like Cointreau, feature bottles based on this bittersweet fruit.

In my recent cocktail experiment, I decided to elevate the classic Old Fashioned by incorporating a spoonful of this delectable marmalade. The result? An absolutely delicious concoction that seamlessly blends the rich notes of blood oranges with the timeless allure of a well-crafted Old Fashioned.

Indeed, the world of flavours is vast and ever-evolving, and my journey with blood orange-infused treats has been a delightful exploration of culinary innovation. Whether enjoyed on toast or in a carefully crafted cocktail, the distinctive taste of blood oranges continues to be a source of culinary inspiration and satisfaction. Cheers to the sweet and tangy wonders that enrich our taste buds and create memorable culinary experiences!

Blood Orange Old Fashioned

Ingredients

60ml The Classic Laddie (whisky)

7ml Simple Syrup

2 dashes of orange bitters

a spoonful of Harrods Blood Orange Marmalade

a splash of tonic or soda

Method

First add a barspoon of marmalade to your tumbler, together with a splash of tonic or soda. Give it a good stir to dissolve the marmalade. Add whiskey, simple syrup and bitters. Add ice cubes and give it a good stir for 15 seconds. Garnish with dehydrated blood orange and a cocktail cherry. 

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.