Aperol Spritz in a Can: As Good as the Freshly Made Original?

Regular followers of Double Strainger will know that, during the summer months, I love settling down at a sunny terrace with a refreshing Aperol Spritz in hand. A little taste of Italian sunshine in a glass, if you ask me!

Until now, people have generally made this popular Italian aperitivo fresh, using three parts Prosecco or another sparkling wine, two parts Aperol, and a generous splash of soda water. Simple, refreshing and just perfect for a leisurely summer afternoon.

For those who appreciate a little extra convenience, Aperol previously introduced small ready-to-serve bottles. They come surprisingly close to the freshly mixed experience, while offering a similar ABV of around 9%.

This summer, Aperol added another option to the line-up: a ready-to-drink Spritz in a can. Ideal for a picnic, a barbecue, or a day by the water. Chill it in the fridge, crack it open and you're good to go. But does a canned Spritz still deliver the same experience?

One detail initially made me raise an eyebrow: the alcohol content is just 5% ABV. That's a considerable difference compared with the classic Spritz and the previously available bottled version.

So, what about the taste? To be honest, I'm pleasantly surprised. The familiar flavour profile is still very much there, and the difference compared with a freshly made Aperol Spritz is less noticeable than I had expected.

Personally, I'll always have a soft spot for a freshly prepared cocktail, carefully balanced and served in a beautiful glass filled with ice. That said, I can certainly see these cans as a convenient alternative for occasions when ease matters, and a refreshing Spritz still sounds like the perfect choice.

After all, not every cocktail needs to be mixed behind a bar to make a sunny moment that little bit more enjoyable.

Salute! 🍊🥂 

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. THis picture is a promotional picture by Campari Group. 

Fire, Smoke & Whiskey: Following a Single Drop Through the Jack Daniel's Journey

Anyone who's been following Double Strainer for a while knows that my appreciation for Jack Daniel's goes back even long before this platform existed. I've always enjoyed the whiskey itself, as well as the heritage, the iconic branding, and the unmistakable Tennessee spirit surrounding the distillery.

Over the past couple of years, Jack Daniel's Belgium has been quietly building something equally impressive: a genuine community of bartenders and hospitality professionals through its ‘Bond with Jack’ events. They're far more than brand gatherings. They're opportunities to reconnect with familiar faces, exchange ideas with fellow industry professionals, and—perhaps most importantly—discover something new about the brand every single time.

This month's edition, ‘Fire & Smoke’, took place at LLodge in Grobbendonk. Calling it an event venue hardly does it justice. Hidden away in nature, this is one of those places that has to be experienced rather than described. The surroundings became an integral part of the afternoon, perfectly matching the event's outdoor, elemental theme.

The program consisted of three very different but equally engaging experiences.

We started with an interactive cocktail workshop by Chemistry & Botanics BXL, exploring techniques such as smoking, roasting, and toasting. Rather than simply demonstrating flashy effects, the session focused on why you would choose a particular technique depending on where you want those smoky aromas to appear—in the glass, on the garnish, or even in the drinker's first impression before taking a sip. It was practical, thoughtful, and immediately applicable behind the bar.

Next came what was undoubtedly the highlight of the afternoon: The Drop, presented by Jack Daniel's Brand Ambassador Vincent Schietse.

The concept was beautifully simple. What happens to one single drop of whiskey between the still and the bottle?

Instead of explaining the production process through slides or diagrams, Vincent let us taste every major step of that journey.

The lineup was exceptional.

We began with Jack Daniel's New Make—the crystal-clear spirit flowing directly from the still, reduced to 40% ABV for tasting. Bright, vibrant, and surprisingly fruity, it showcased notes of fresh grain and even banana. It's not something available to consumers, making it a rare opportunity in itself.

Next came that exact same spirit after undergoing the famous Lincoln County Process, where the whiskey slowly filters through maple charcoal before entering the barrel. Tasting these first two spirits side by side immediately demonstrated how profoundly this uniquely Tennessee step transforms the distillate's character, smoothing the edges while adding remarkable depth.

The third pour was instantly recognisable: the matured whiskey that eventually becomes Jack Daniel's Old No. 7 after roughly four years in newly charred American oak barrels. Suddenly the fruit remained, but it was joined by layers of vanilla, honey, caramel, gentle spice, and toasted oak—the flavours most people associate with Tennessee whiskey.

Finally, we compared it directly with Jack Daniel's Bonded.

Although it's fundamentally the same whiskey, the Bottled-in-Bond regulations require that it comes from a single distillery, is distilled within one distillation season, matures for at least four years in a bonded warehouse, and is bottled at exactly 100 proof (50% ABV). The barrels themselves also receive an even heavier toast and char, resulting in a whiskey with noticeably greater structure, richer oak influence, and impressive intensity.

As a final surprise, Vincent opened a bottle from his own personal collection: Jack Daniel's 10 Year Old. Not yet available in Belgium, it provided a fascinating glimpse into what additional years of maturation can contribute to the familiar Jack Daniel's profile.

Experiencing the complete evolution of a single drop of whiskey—from fresh distillate to mature premium expression—was something truly memorable. It wasn't just an educational tasting; it fundamentally changed the way you think about every bottle on the shelf. Each glass represented another chapter in the same story, revealing how charcoal mellowing, barrel aging, time, and oak gradually transform a bright, fruity spirit into a whiskey layered with sweetness, spice, vanilla, honey, and an increasingly long, complex finish.

Of course, events like these are also about people. Between workshops there was plenty of time for conversation, along with a few unexpectedly entertaining activities—including tug-of-war and hammering nails into tree stumps—just enough to awaken everyone's inner redneck before gathering around what can only be described as an enormous open-fire barbecue.

The team from De Laet & Van Haver / Butcher's dining prepared an outstanding feast over blazing flames inside a wooden lodge that somehow managed to feel like a cross between a Scandinavian smokehouse and a very hot sauna. The heat was intense, but so were the flavours.

Fire, smoke, exceptional whiskey, great food, and conversations with people who genuinely love their craft and industry. That's a combination that's hard to beat.

My sincere thanks to Jack Daniel's Belgium for the invitation and for continuing to create events that bring education, hospitality, and community together in such an authentic way. If this edition is any indication of what's still to come, the ‘Bond with Jack’ series has become one of the industry's most worthwhile gatherings to attend.

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 2026 - Old, odd and rare

“Something to truly look forward to.” It’s the answer I give without hesitation when someone asks whether Spirits Inn Beringen is worth the trip. Because what is created here each year is not your average fair or festival, but a carefully curated gathering of passionate spirits enthusiasts, a place where curiosity is nurtured and experience is key.

Anyone who has attended before knows that this event excels in unique discoveries. From old to exceptionally rare bottlings, it all finds its way here. In past editions, I’ve tasted cognacs from my birth year and even a glass dating back to 1900, moments no enthusiast easily forgets. Both samples were poured by Ivo Drabs of Wine4U, who this year hinted at the upcoming release of a brand-new series of old and rare cognacs before summer. Certainly something to anticipate, though in the meantime, I was also treated to a delightful Tamnavulin 2009.

At the same time, the festival remains firmly rooted in the present, showcasing new releases and developments within the industry. Over the years, for instance, I’ve been able to follow the evolution of local whisky from Het Aerts Paradijs, a story that grows richer with each passing year. Their latest bottling, matured in a cask that previously held heavily peated whisky, is nothing short of a flavour bomb.

The lead-up to this edition was promising. Social media teasers hinted at an intriguing trend in the spotlight this year: the crossover experiments between whisky and beer. Not the classic boilermaker, but a far more subtle and creative interaction within the production process itself.

The concept is as simple as it is brilliant. A whisky cask, saturated with aromas after years of maturation, is repurposed—this time for beer. The beer absorbs the complex whisky notes as it rests in the cask. The barrel then returns to the distillery, where it is filled once again with whisky, now gaining a distinctive finish shaped by the beer’s influence. The result? Two spirits that carry each other’s soul: a whisky with beer nuances and a beer with a clear whisky signature.

At the festival, this story came to life at the booth of Brewery Het Nest, with offerings such as Kempisch Vuur Whisky and Schuppenboer Whisky Barrel Aged. Brewery and distillery Den Toetëlèr presented a similar yet distinctly personal approach. They have long worked with casks from Belgian winemakers to add depth to their beers and are now taking their first steps into whisky production. In their case, the casks first hold wine, then beer, and soon also whisky, creating a layered maturation process that delivers complex and surprising results.

Established names like Chris Lauriers of The Scotch Malt Whisky Society Benelux were, of course, present as well. Fresh from a week in Scotland, with his dirty laundry still in his suitcase, he made it just in time with an impressive selection of whiskies. On his recommendation, I tasted the fruity Speyside whisky “Essence of Summer”, an absolute hit.

For lovers of rarities, there was once again plenty to explore. The booth of The Whisky Fact stood out, featuring several remarkable bottles from the legendary Port Ellen distillery, closed in 1983. The name continues to capture the imagination and remains synonymous with exceptional quality. Bottles still surface occasionally from old collections and forgotten cellars, consistently earning top marks. To taste such spirits at a festival like this is, without exaggeration, a once-in-a-lifetime experience.

What truly sets Spirits Inn Beringen apart, however, are the people behind the stands. These are not salespeople focused on volume, but connoisseurs and enthusiasts who share their passion through stories, anecdotes, and genuine enthusiasm. It’s those conversations that give each dram an added layer of meaning. This was further elevated by the presence of Niamh Walsh, the newly appointed brand ambassador for The Lakes Distillery, who eloquently brought the story of the distillery and its bottlings to life. The Lakes Distillery itself is an intriguing outlier—an English distillery, situated not far from the Scottish border, yet still something of a rarity in my tasting experience.

Spirits Inn Beringen feels different from most whisky festivals—more intimate, more genuine, and guided by a clear vision. It consciously chooses not to grow in size, but in quality and experience. Rare bottles, compelling stories, and unique tastings form its very core. And that is precisely why I am already looking forward to the next edition. See you next year.

(Een Nederlandstalige versie van deze blogpost verschijnt op Internetgazet Beringen)

Patrick's Sour

 

After a long and exhausting day — alarm going off at 5:15, running on autopilot ever since — it suddenly hit me: it’s Saint Patrick’s Day. 

And if there’s ever a good excuse to shake something up, this is it.

On days like these, I don’t overcomplicate things. I go back to the roots. The classics. The structures that never fail. Yes… a sour it is.

But today, we give it a playful, slightly rebellious twist — something green, something bold, something that feels just right after a day like this.

Patrick’s Sour 🍀

A cocktail that sits perfectly between familiar and surprising. Bright citrus, smooth gin, and that unmistakable tropical note that gives it its festive green glow.

Recipe:

• 50 ml London Dry Gin

• 30 ml Pisang Ambon

• 25 ml fresh lemon juice

Shake it hard with ice until well chilled. Strain into a coupe or over fresh ice in a rocks glass.

No fuss. No overthinking.

What you get is a vibrant sour with a soft banana sweetness, balanced by fresh acidity and carried by the botanical backbone of the gin. It’s unconventional — and that’s exactly why it works.

Some days ask for complexity. Days like this? They ask for something that simply delivers.

And this one does. Sláinte. 🍀

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.

Blood Orange Daiquiri

The sour template might just be the most versatile structure in the cocktail world. Swap the base spirit, play around with different citrus, adjust the sweetener… and more often than not you’ll still end up with something delicious. It’s one of those formulas that invites experimentation.

So when my wife came home with a bag of fresh blood oranges from the supermarket, my mixing fingers immediately started to itch.

Blood Orange Daiquiri

50 ml Captain Morgan white rum
30 ml fresh-squeezed blood orange juice
10 ml simple syrup

Add all ingredients to a shaker filled with plenty of ice. Shake hard for about 15 seconds, then double-strain into a tumbler over fresh ice. Garnish with a generous wedge of blood orange.

Bright, fresh, and just a little deeper in flavour than the classic lime version. Cheers.

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.

Boekbespreking: Wine Class - De Fles (Gianluca Di Taranto)

[This article is a review of a book written in Dutch]

Het onmiskenbare talent van Gianluca Di Taranto leerde ik enkele jaren geleden kennen, in een periode waarin hij als sommelier actief was bij The Jane in Antwerpen. Daar onderscheidde hij zich niet alleen door zijn feilloze wijnkennis, maar vooral door zijn vermogen om grenzen te verleggen. Zijn pairings waren gedurfd, doordacht en vaak ronduit verbluffend. 

Wat me toen bijzonder is bijgebleven, is hoe hij versterkte wijnen inzette als subtiele ‘coating’: een ogenschijnlijk kleine ingreep die ervoor zorgde dat een krachtige Dalmore whisky moeiteloos harmonie vond met een selectie van Comté-kazen. Dat is geen toeval, dat is vakmanschap. Toptalent, zonder twijfel.

Via onze vrienden bij Uitgeverij Lannoo kreeg ik recent het nieuwste boek van Gianluca in handen: Wine Class - De Fles. Wat in eerste instantie leest als een toegankelijk en meeslepend verhaal, ontpopt zich al snel tot een indrukwekkend en bijzonder bruikbaar naslagwerk. Gianluca neemt je mee tijdens het volledige reistraject van wijn: van de wijngaard en het productieproces tot het moment waarop een sommelier in het restaurant de perfecte fles aanreikt bij je gerecht. Hij slaagt erin complexe materie helder en logisch te brengen, zonder ooit belerend te worden.

Wat dit boek echter echt onderscheidt, is de rijkdom aan praktische informatie die erin vervat zit. De Fles biedt een helder overzicht van aanduidingen op wijnlabels, herkomstbenamingen en classificaties, verduidelijkt terminologie rond rijping en kwaliteit, licht de zoetheidsaanduidingen bij mousserende wijnen toe en maakt zelfs de opbouw van de kostprijs van een fles transparant. Ook keurmerken en hun betekenis worden zorgvuldig gekaderd.

Voor iedereen die net als ik enthousiast met eten en drinken bezig is vormt het hoofdstuk over foodpairing een absoluut hoogtepunt. De vuistregels zijn helder en toepasbaar, en de uitgebreide lijst met Belgische culinaire klassiekers, aangevuld met maar liefst honderd andere gerechten, is goud waard in de dagelijkse praktijk. Als kers op de taart keert Gianluca het perspectief om: hij vertrekt van specifieke wijnen en koppelt daar telkens een gerecht aan dat er perfect bij aansluit. Een aanpak die even logisch als inspirerend is.

Na zijn debuutboek De Druif bevestigt Gianluca Di Taranto met De Fles opnieuw zijn vakkennis en autoriteit binnen het wijnlandschap. Dit tweede boek reikt de juiste tools aan om bewust en doordacht flessen te selecteren, zowel voor de gepassioneerde liefhebber als voor de professionele horecazaak. Voor mezelf is dit zonder twijfel een boek dat binnen handbereik blijft liggen, een referentie waar ik regelmatig naar zal teruggrijpen.

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.

Cocktails for the Maison Slash photoshoot

A few days ago, my food-blogging better half was invited to take part in a Maison Slash photoshoot celebrating the art of cooking with veal.
Now, I’ll be honest — the kitchen isn’t exactly my natural habitat. While she worked her magic behind the stove, I stuck to the essentials: chopping a few vegetables, keeping our dog entertained… and, of course, taking charge of the aperitifs.

Because let’s face it — every great meal deserves an equally great cocktail.

Different people, different tastes — but when the photographer followed me over to the bar, curiosity got the better of him. One sip of my Popcorn Old Fashioned, and he was hooked. Judging by his smile (and the photos that followed), I think it’s safe to say the drink was a hit.

Thanks for capturing the moment so beautifully, Tom — and for reminding me that sometimes, the best way to be part of a food shoot is to bring the drinks. 🍸

Improvisation in Charente-Maritime: A Summer Cocktail Born from Necessity

Last week, I spent my holiday in Charente-Maritime, a sun-drenched region on the Atlantic coast of France, nestled between the legendary wine regions of Cognac and Bordeaux. With its salty sea breeze, rolling vineyards, and rich culinary culture, it was an ideal setting for indulgence — and, of course, inspiration.

Naturally, I couldn’t resist experimenting with local ingredients. But I made one major mistake: I had forgotten to pack my bar tools. No shaker, no jigger, no strainer. And as it turns out, finding decent bar gear in a sleepy coastal village isn’t all that easy.

But as is often the case, limitations sparked creativity. On our first morning, we had a simple breakfast: a piece of baguette with jam. The tiny jam jar caught my food blogging wife’s eye — and became my saving grace. 

Once cleaned, it turned out to be the perfect size for a 30 ml jigger. Shaking wasn’t an option, but stirring with a spoon certainly was. 

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.

 

Crafting my own gin: a journey with Kindred Spirits

Last week, I had the pleasure of attending an inspiring workshop hosted by Kindred Spirits, an exciting new company linked to the Proef! test labs in Ghent. The experience offered a hands-on opportunity to create my very own gin recipe, which was nothing short of fascinating.

The process began with a neutral spirit as our base. From there, we had the chance to enhance it with essences and distillates of carefully sourced botanicals—including herbs, spices, and fruits. Each botanical essence was sourced using the optimal method to extract its purest flavour. In this CSI-style laboratory, we had access to cutting-edge technology, ranging from classic distillation equipment to state-of-the-art devices powered by innovative techniques.

What sets Kindred Spirits apart is their unique approach to crafting bespoke gin. Combining traditional methods with advanced AI and sensor data ensures each recipe achieves a perfect balance of flavour and aroma.

After a brief yet informative introduction to the basics of gin-making, we dove right into experimenting with the lab equipment. Sampling the base botanicals was an eye-opener—it gave us a sensory foundation to build upon. 

Using microliter quantities of botanical essences, we experimented with blending them into the gin base, closely observing how each addition evolved the aroma and flavour profile. While sampling and tasting, some math was required to keep track of our recipes, which added a fun and intellectual challenge to the process. Once satisfied with our creations, we recalculated the recipe proportions and prepared our own personalised bottles of gin.

So, what did I create?
I proudly call it my very own St. Nicholas Gin. It’s a festive, well-balanced blend that received high praise from Maxime Willems, head of the lab, who described it as “tasty and very well-balanced.”

This workshop was not just a lesson in gin-making but a testament to how technology and creativity can come together to craft something truly personal and extraordinary. If you’re a gin enthusiast or just curious about the art of distillation and blending, I highly recommend exploring what Kindred Spirits has to offer.

St-Nicholas Gin
by Double Strainger

500 ml Gin-base
5 ml Juniper 4140
2 ml Mandarin
1 ml Coriander
0,5 ml Angelica root
0,5 ml Cassia bark
0,5 ml All Spice

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.

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.