Langlois Crémant de Loire foodpairing dinner

It’s no secret that most people like a good glass of sparkling wine. My favourites? Prosecco and Crémant often top the list—they’re versatile, delightful, and work perfectly in a variety of cocktail recipes. With the holiday season just around the corner, I suspect many sparkling moments ahead as festive bottles are uncorked.

So, when I received an exclusive invitation to a press-only culinary dinner featuring the exceptional Langlois Crémant de Loire sparkling wines, I couldn’t resist. Hosted at the private dining venue of Bistrot De Pottenbrug in Antwerp—just steps away from one of the country’s top cocktail bars—it promised to be a truly memorable evening. While the allure of the cocktail bar was strong, I stayed focused on the main event.

The highlight of the evening was the debut of Langlois' first organic Crémant de Loire Blanc de Blancs Extra Brut. This sparkling masterpiece represents a culmination of meticulous craftsmanship: handpicked grapes, transported in small boxes to preserve quality, gently pressed at 200 kg/100 litres mere hours after harvest, and aged over three years in historic cellars—far exceeding the standard 12-month requirement.

We had the privilege of tasting the Langlois Blanc de Blancs Bio 2020 Extra Brut, a vintage destined to leave its mark. Crafted from Chenin and Chardonnay grapes, its journey began with an unusually early harvest due to a warm, dry summer. 

The result? Wine of extraordinary balance, with a crisp freshness and beautifully expressive fruity aromas that reflect its perfect ripeness.

As I sipped and savoured, I couldn’t help but imagine how this sparkling gem could elevate our upcoming holiday dinners. The evening’s menu, designed to showcase the Crémant’s versatility, offered endless inspiration for festive meals at home.

So this holiday season, why not let a bottle of Langlois Crémant de Loire add a touch of elegance to your celebrations? Cheers to unforgettable moments and sparkling flavours!

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. 

Teeling Whiskey with a develish finish

In recent years, we’ve witnessed an exciting trend of collaborations between breweries and distilleries. This evolution is a positive one, as both industries work with similar ingredients to create delicious beverages. More importantly, they enhance each other’s products in unique ways.

Distillers age their spirits in barrels, which are then lent to breweries to be filled with beer. The beer absorbs the residual spirit notes, and once emptied, the barrels return to the distillery. The spirit is then aged in these beer-infused barrels, soaking up the beer’s unique flavours.

A perfect example of this is the collaboration between Teeling Whiskey and the Belgian Duvel Brewery. Bottled at 46%, this limited edition whiskey is remarkably smooth and easy to sip.

I had the pleasure of attending a Masterclass for the launch of this new bottling. We tasted the original Teeling Whiskey alongside the Duvel-influenced edition, pairing them with both the classic Duvel beer and the special '666' Duvel beer.

If I were to describe this limited edition whiskey, I’d call it an ‘aperitif-style’ whiskey. It boasts a crisp and refreshing profile, and compared to the standard bottling (with rum barrel finish), it seems to have shed the sweet and fruity notes.

After the tasting, we enjoyed some tasty sandwiches before embarking on a tour of the Duvel Brewery. It was fascinating to see the craftsmanship that thrives in this large brewery. They create exceptional beer with just water, barley, yeast, and hops.

While my followers know I’m not usually a beer enthusiast, I can certainly appreciate a well-crafted product. 

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. Photo of me by M. Soberon.

Ron Matusalem Foodpairing

Three years ago I had my first sip of Matusalem rum. Back then, I was invited to a webinar about a scientific study on foodpairing. The participants were asked to try it out, using the Matusalem bottles of Gran Reserva 15 and Insolito (until this day the only rosé rum I have ever seen or tasted).

So… I was very excited to be invited to a foodpairing lunch this week, matching even more Matusalem rum variations to dishes prepared by the seasoned chef of Sanzaru Restaurant in Brussels. 

After a crisp appetizer (Sea bream ceviche, leche del tigre with coconut milk and aji amarillo, topped with Imperial gold caviar and pickled red onion gel) matched with a punch based on the Gran Reserva 15, we sat down for a three-course meal. 

The Insolito was the perfect base for a cocktail (with celery tomato and walnut bitters), matching with the starter, smoked heirloom tomato, cockle juice, lovage sorbet and cucumber celery gel.

The Gran Reserva 15 (neat) was a perfect match for the main course with Veal Blanquette, fried sushi, caramelised sweetbread and passion fruit.

The Gran Reserva 23 married the dessert, peach illusion infused with Ron Matusalem 23, kalamansi, white chocolate, hazelnut and praliné ice cream. 

But when we all thought the event was almost over, we had a true Steve Jobs-style “there is just one more thing” moment… or should I say “one more delicious sip”. 

French wine casks were added to the Solera system to produce a limited edition of 2000 bottles: Gran Reserva Lefebre 23. 

Definitely one of the better ‘pousse-café’ drinks I have had this summer 😉 

Excellent "end of summer" event. Top quality easy-sipping rum... and it's always nice to reconnect with my friends in the industry. 

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.

Two bottles, two stories

Today’s classic cocktail is a mix of two bottles and two stories. The first story is pretty well-known. It’s about the famous English statesman, Winston Churchill. The man loved a good Martini but had a special way of preparing the drink. He must have stated something like “Just glance at the vermouth bottle briefly from across the room while pouring the juniper distillate freely”. 

Another great mind, Ernest Hemingway, limited the vermouth to just a teaspoon. So I was looking for a Martini-style drink, heavy on the gin, with just a subtle scent of vermouth. 

The Hemingway story also states that he froze his glass and stirred the gin ice and ice cold. That reminded me of another story. A few years ago I attended a lunchtime workshop by Suntory, learning interesting things about Japanese spirits and ice carving. One of the most interesting workshops I’ve attended, because of all the side stories told by brand ambassador Zoran Peric. 

One of the stories was about partying in Japan. We’ve all seen the shiny ice buckets with Champagne bottles in our European clubs and discos, but Zoran told us they do the same thing in Japan with a bottle of whisky or gin. They bring a bottle of spirit to the table, accompanied by longdrink glasses and a large bucket of ice balls. The colder the drink, the easier it actually is to drink.

With both stories combined, I played around with the brand new bottle of Japanese Roku gin, the “Sakura Bloom” limited edition.  This special bottle is a homage to Hanami, Roku Sakura Bloom layers sweet florals with hints of saltiness from blossom leaves. A blend of six uniquely Japanese botanicals enhances its natural sweetness, creating a gin in full bloom. With this flavourful gin, I wanted to mix up a strong and ice-cold Martini, with just a subtle hint of vermouth, as a tribute to those mentioned above. It didn’t disappoint. 

Winston’s Sakura

Ingredients

50ml Roku Gin Sakura Bloom

15ml Cucielo Dry vermouth

Method

Add 50ml of gin to a small bottle and keep it in the freezer for 24 hours. Pick a nice vintage coupe and rinse it with dry vermouth. Add the Gin. Let it breathe for a few moments. Enjoy. 

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. Everything I write is my own opinion.

The only way is up... or neat?

Neat or Up ???

When serving a nice cocktail, without ice in the glass, there are two different serving possibilities: up or neat. Now what's the difference? 

Neat
This terminology is used for drinks served at bottle temperature, without extra chilling like stirring or shaking with ice cubes.  

Up
This terminology is used for drinks chilled while preparing (shaking, stirring, ... with ice cubes), but served without ice in the glass. They are usually served in a coupe or Martini glass.   

"5 a day" with Fox liqueur

When you play around and experiment with boozy recipes almost every day, you won't hit 'Jackpot' combinations every day. But some days you really do. Today was one of those glorious days. 

I received a small sample of Fox, a pear liqueur. This sweet bottle of flavour inspired me to create a tasty new drink. Warning: Don't add extra sweetness, this is very sweet liqueur.

I named it "5 a day", linking it to the advised amount of fruit you have to eat daily. Do enjoy this tasty, but super easy 3-ingredient drink. 

5-a-day

Ingredients
50ml Martin Miller's Westbourne Strength Gin
20ml Fox pear liqueur
20ml Tio Pepe Sherry

Method
Add all ingredients to a mixing glass with lots of ice. Stir for 15 seconds and strain into a chilled coupe. Garnish with a sweet cocktail cherry. And enjoy... this is delicious!!!

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.

A walk in the park

Most recipes on this blog are based on the old classic recipes, with a solid base of good quality spirit. During my workshops when sipping the first drink, I often get feedback that the drink is "pretty strong". A possible reason for that is the simple fact that lots of bars serve lighter drinks to increase their profit. The spirit is the most expensive ingredient after all. 

But, that said, on hot summer days we often really enjoy those lighter and easier-to-sip cocktails and longdrinks.

When I received a few samples of Garden Gin, I knew this would be perfect for such easy summer drinks. I created this variation on the 'English Garden'. Garden Gin is produced at the Bloempothoeve (translates as 'flower pot farm'), where they produce all the ingredients for their spirits and liqueurs: edible flowers, herbs and fruits. 

A walk in the park

Ingredients
50ml Garden Gin
15ml St-Germain liqueur
40ml Apple juice
10ml Lemon juice

Method
I know some bartenders just build this drink in a glass and give it a quick stir, but since it contains citrus it should be shaken. I'll leave it up to you, just make sure it's really cold and you serve it in a tumbler with fresh ice. I garnished my drink with a leaf of my Cola-herb. This plant is part of the Artemisia abrotanum family (lemon herbs) and smells like Coca-Cola. 

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.

Spirits Inn Beringen 2024 - Old, odd and rare bottles

The annual spirits festival hosted by my local whisky club “Spirits Inn Beringen” never fails to deliver an unforgettable experience. Each year, enthusiasts are treated to a curated selection of old, rare and exceptional bottles that showcase the rich diversity of quality spirits. It's an opportunity to savour drams from bottles that may be elusive or beyond our usual budgets.

This year's event was no exception, offering a glimpse into the world of whisky and other distilled delights. Among the standout moments:

Aerts Paradijs, a local distiller where I sampled another progression from barrel to bottle, witnessing the transformation of flavours from typical bread and dough notes to robust vanilla. But the real surprise came from a new experiment, Jeroen ingeniously crafted a delightful Marc (Grappa) using leftover grapes from Beau Marais winery.

My friend Chris delighted us with a selection of whiskies from the Scotch Malt Whisky Society, each bearing whimsical names evoking flavours like "library dust." 

His recent trip to Scotland yielded a memorable experience at Deanston Distillery, which I was fortunate enough to taste — a truly delicious dram aged in a scraped and recharred barrel. This is whisky, but I could almost detect the typical cotton candy aroma you sometimes get in Tequila. 

The dedicated whisky enthusiasts of Caskaid shared their passion for sourcing and bottling unique spirits, all while supporting worthy causes. Their Ardbeg dram, with its initial burst of cookie notes, was a testament to their discerning tastes and philanthropic endeavours.

However, stealing the spotlight was a remarkable find: a cognac distilled in 1910. While most cognacs are aged for a fraction of that time, this exceptional bottling spent an astonishing 112 years maturing in oak, resulting in sensational and unparalleled flavours — a truly once-in-a-lifetime experience.

As always, attending such an event is an immersive journey that words can hardly capture. 

Until next year — will we see you there?

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.

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.