Autumn Gin sour

Temperatures are dropping, Saint Nicolas and Santa Claus are already on their way to bring your presents. Let’s do some more autumn drinks, before winter comes knocking on the door. 

Are you also looking forward to this festive season? We are in our final preparations to start the photoshoots for our annual end-of-year series. 

This Autumn Gin Sour is a tasty variation on Salvatore Calabrese’s Breakfast Martini.

Autumn Gin Sour

Ingredients
50 ml London Dry Gin
25 ml Lemon juice
25 ml Grand Marnier (or Cointreau Noir)
10 ml Simple Syrup (careful with this, depends on the sourness of the lemon)
1 bs Orange Marmalade (You need a good quality marmalade with lots of flavour)
1 egg white

Method
Put all ingredients in a shaker without ice. Shake vigorously to create foam. You can always add the spring of a strainer to really whisk up the foam. Add ice and shake again until the shaker is freezing cold. Double Strain in a fancy coupe. Garnish with edible flowers. 

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.

Autumn is coming

A new season has started, October is just around the corner. Most cocktailbars are preparing for their new menu. Dark evenings call for dark spirits, slightly stronger ‘slow sipping’ cocktails and typical autumn ingredients such as apple, pear, nuts, cinnamon, … 

Let’s do that too 😉

I’m using Spytail Ginger Rum as the base for this drink. Don’t let the ‘ginger’ scare you because it’s certainly not overwhelming. It’s a subtle flavour in a tasty rum. Spytail is a French rum brand, known for having their rum aged on cognac barrels. We tested their ‘normal’ rum a while back, this time we’re playing with the ginger infused rum. 

Autumn is coming

Ingredients
40 ml Spytail Ginger Rum
20 ml Ron Colon Salvadoreno high proof rum
10 ml Vanilla syrup
20 ml Cloudy apple juice
Cinnamon and nutmeg

Method
Put the rum, syrup and juice in a shaker with lots of ice. Shake for 20 seconds. Strain in a tumbler with a nice block of ice. Grate some cinnamon and nutmeg on top. Garnish with a large cinnamon stick. 

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.

Papillon

 

De kinderen gaan terug naar school en het weer begint vooral in de ochtend ook wat grauwer te worden. Het is duidelijk te voelen dat de herfst eraan komt. Cocktailbars leggen de laatste loodjes aan hun herfst- en wintermenu, maar ook cocktailbloggers voelen de kriebels om terug aan te slag te gaan met typische herfstsmaken : Appelen, peren, noten, kruiden, …

Er zullen ongetwijfeld nog voldoende recepten volgen met gerijpte spirits, dus starten we vandaag met een lekkere Gin-cocktail. Ik kies voor een Franse gin op basis van druiven. Voor de herfstinvloed gebruik ik Aurian Eau-de-vie de Poire. Zeer mooi distillaat, een echte smaakbom. 

Papillon

Ingrediënten
3 cl Sorgin
2 cl Dry vermouth
1,5 cl Aurian Eau-de-vie de Poire
0,5 cl Marie Brizard Orange Curaçao
Fever Tree Light Tonic

Bereiding
Alle ingrediënten (behalve de tonic!) samenvoegen in een shaker met veel ijs. Krachtig shaken en zeven in een voorgekoeld Martiniglas. Aftoppen met een klein beetje tonic.

Versieren met een krulletje sinaasappelzeste of een gedroogd sinaasappelschijfje. Geen verse sinaasappel, het is enkel de bedoeling aroma toe te voegen, geen sap.

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.