Geert Conard - The face behind Double Strainger

Recently, TX Distri — one of our trusted partners — invited me to contribute an article to their magazine, which reaches both hospitality professionals and enthusiasts.
I gladly accepted, and I’m excited to share it here as well, so new followers can get a glimpse of who I am and what Double Strainger is all about.

My name is Geert Conard. By day, I work as a teacher and run my own IT and communications business, but in the world of cocktails and spirits, I’m better known as Double Strainger.

What began back in 2016 as a hobby — posting my favourite cocktail recipes on a blog and social media — quickly grew into a lively community. Today, thousands of followers experiment with my recipes, I create bespoke drinks for bars, brands and events, and I host inspiring cocktail workshops for clubs and associations.

For me, variety is key — not only in flavours and recipes, but also in glassware and presentation. The right glass adds an extra layer of experience to every cocktail or mocktail. That’s exactly why my partnership with TX Distri is such a perfect match: their wide, stylish range of glassware helps me add that extra touch of class. Maybe we’ll meet in person at one of their next open days — I’d love that!

In the meantime, here’s a refreshing summer recipe for you to try: a Limburg-inspired, alcohol-free twist on the iconic Cosmopolitan. Just shake all the ingredients with plenty of ice, strain into an elegant, hand-painted Flora coupe glass filled with fresh ice, and enjoy. 

✨ Limburg Cosmo NA ✨

• 50 ml Fryns Spice NA
• 30 ml cranberry juice
• 30 ml orange juice
• 15 ml lime juice
• 15 ml simple syrup

Shake hard. Pour with love. Sip and savour. Santé! 

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting unless stated otherwise in the article. While the producer or distributor might have gifted some items, these are in no way paid promotions or recommendations.

Spirits Inn Beringen makes a strong first impression in Koersel

This Sunday afternoon, the latest edition of the annual Spirits Inn Beringen festival took place in Koersel for the very first time — and the new location proved to be a winning choice. The venue offered a warm, inviting atmosphere and more spacious surroundings, allowing visitors to browse the stands in comfort. Both local and (inter)national exhibitors contributed to a dynamic and diverse tasting experience.

Upon entering, guests were immediately greeted with a notable premiere: a special bottling to mark the 20th anniversary of whisky club The Finest Notes. This commemorative release — a single grain whisky distilled in 1991 at the North British Distillery — was a fitting tribute to two decades of whisky passion.

A familiar and always impressive presence at the festival was Ivo Drabs of Wine4You. Like a seasoned sleuth, he scours the cellars of France in search of forgotten cognac casks. This year, I tasted a true flavour bomb: a cognac aged for an astonishing 100 years in oak. A rare find, given that most cognacs are transferred to large ‘Dame Jeanne’ bottles after a few years, halting further maturation.

As always, the exhibition floor showcased a fascinating mix of vintage, rare, and brand-new releases. One standout was Young Charly, represented by Bruno Simons, a former Antwerp cocktail bar owner with a well-trained palate. At his stand, I discovered Raasay, a brand I had not yet encountered, hailing from the Isle of Skye. This distillery stands as a compelling alternative to nearby Talisker, located just 20 miles away.

There was also exciting local news. Jeroen Aerts, known for his Appelstook (a Calvados-style apple spirit) and Bierbrand, presented his very own Black Creek Whisky. After three years and one month maturing in an ex-bourbon cask, this spirit now officially carries the name "whisky." The result? A fresh, fruity dram with a pleasant tartness and a long, satisfying finish. A remarkably strong debut. Even Mayor Thomas Vints joined in to taste this hometown premiere.

And there’s more to come: a second batch is already aging — this time in a completely different type of cask. It’s something to look forward to, much like the festival itself, which is set to return next year.

Ibiza Sour

A few years ago, I had the chance to experiment with Hierbas de las Dunas, a stunning liqueur created by Michelin-starred chef Syrco Bakker. So it was definitely time to finally get creative with the original Mari Mayans Hierbas de Ibiza.

On a sun-drenched May 1st, I found both the time and inspiration to craft a refreshing low-alcohol cocktail using the authentic Hierbas de Ibiza.

Ibiza Sour

• 30 ml Hierbas de Ibiza
• 30 ml Amontillado Sherry
• 30 ml Fresh Lemon Juice
• 15 ml Cane Sugar Syrup
• 0,5 Egg White

Add all ingredients to a shaker. Shake vigorously without ice first to create a rich foam. 

Next, add plenty of ice and shake again until the shaker feels ice-cold. Serve in a tumbler over fresh ice cubes. Garnish with a lime wedge.

Enjoy!

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting unless stated otherwise in the article. While the producer or distributor might have gifted some items, these are in no way paid promotions or recommendations.