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.

Yellow Fever II - A unit drink

Let’s talk about “unit-drinks”. What??? 

Imagine craving a nice drink, but you’re driving your car. You would like a cocktail, but you want to make sure you’re within the legal limits for driving. Of course, you should try to avoid drinking and driving, but in Belgium up to two units is still safe and allowed. 

Or maybe you want to have a drink, but you are worried about your health and you want to stay within limits as published by the government. Reports state you will stay healthy if you don’t drink more than 10 units per week. If you know that some cocktail recipes hold 2, 3 or even 4 units of alcohol, you might need to think this over. 

One unit of alcohol in Belgium is 12,7ml or 10g of pure alcohol. Other countries might use different limits. In the UK one unit is only 10ml or 8g of pure alcohol. Because alcoholic drinks come in different strengths and sizes, units are always an excellent way to display how strong your drink is. 

It also shouldn’t be wrong to ask your bartender how many units are in a specific drink, or ask if they serve “unit-cocktails” that contain exactly (or maximum) one unit of alcohol. 

This week I was experimenting with unit recipes and I will share some in the next few days. Often these are longdrink recipes, using a mixer that’s spiked with a relatively small amount of spirit. These drinks won’t give you a real kick of alcohol, they are lighter drinks perfect to serve for a conversation with friends. You’ll keep a clear mind and still enjoy a tasty drink. 

Yellow Fever II

Ingredients

20ml Whisky

20ml Clément Creole Shrubb (or Triple Sec)

10ml Simple syrup

200ml FERM Kombucha Ginger & Lemongrass

Method

Add whisky, syrup and triple sec to your highball glass with a few ice cubes. Stir for 10 seconds. Add more ice, top it with the kombucha and give it a few more gentle stirs. Garnish with citrus or lemongrass. 

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications 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