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. 

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.

The Bonded Boulevardier

There are numerous reasons why I find it imperative to craft and savour a few more cocktails with a solid base of the exquisite Jack Daniel's Bonded. Allow me to elucidate:

Firstly, I have made a personal commitment to my friend Vincent at Jack Daniel's Belgium, promising to further explore the potential of this exceptional bottle.

Adding to the excitement, September marks the month when we celebrate Mr Jack's birthday, although the exact date has been lost to history. This gives us a perfect reason to raise our glasses in his honour.

From September 18th to 24th, the world celebrates Negroniweek, a delightful initiative where ordering a Negroni at your preferred bar contributes to a noble cause. Given my staunch support for this event over the years, I've decided to opt for a couple of exceptional Negroni-style concoctions this year. Repetition of the same old recipes seems rather uninspiring, don't you think?

Today, I've selected the signature cocktail thoughtfully provided by Jack Daniel's for this very bottle. It's a strategic move to share these recipes with the bottles themselves, as it encourages buyers to explore the world of cocktails. The Bonded Boulevardier, a Negroni-style drink, deviates slightly from the classic “even parts” recipe, leaning a tad heavier on the spirit. This bold twist promises an experience akin to ordering a drink at a top-tier cocktail bar—a choice that will undoubtedly elevate your cocktail game. Cheers to new horizons in mixology!

The Bonded Boulevardier

Ingredients

45ml Jack Daniel’s Bonded

30ml Sweet red vermouth (always use a good quality vermouth!)

30ml Red Italian bitter such as Campari or Select. 

Method

Don’t forget we’re working with a 100-proof spirit, which can use a slight bit of watering down to release all the hidden flavours. 

• Pretty method: First add all three ingredients to a mixing glass with lots of ice cubes. Stir until perfectly mixed and cooled. Strain into a tumbler with a nice large rock of clear ice. Garnish with a nice cut of orange zest and a maraschino cherry. 

• Fast method: Add ingredients and ice cubes to a tumbler. Stir until nicely mixed and cooled. Garnish with a wedge of fresh orange. The fresh aroma of the orange will complete the drink. Never muddle the orange in your Boulevardier. Just don’t. 

Want to watch me stir one of these? Watch the reel on Instagram. 

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.

Mexican Ghost with Lunazul Tequila

While re-watching Better Call Saul on Netflix, I started craving for Tequila. Since the Zafiro Añejo in the series is a fictional brand, I had to search for something else. In my stash of new bottles to test for this blog, I found a nice Lunazul Tequila Blanco. 

I really wanted to mix up something tasty with this unaged spirit, but keep it as lucent as possible. I didn't have any more clear ice, that would have been even better!

Mexican Ghost

Ingredients

50ml Lunazul Blanco Tequila

20ml Burning Devil Tequila Liqueur

7ml Simple Syrup

1 dash of grapefruit bitters

Method

Add all ingredients to a tumbler with ice cubes and give it a good stir.
Garnish is overrated. Just enjoy, preferably while watching Better Call Saul. 

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.

Grob Vays Hunt (Dirty White Dog, Israeli edition)

Indulging in my hobby for a span of over 8 enriching years, I find myself in a realm of contentment. Throughout this journey, I've embarked on a delightful array of experiences that once seemed beyond the realm of possibility. Venturing across borders, I've wandered through the picturesque landscapes of France, Spain, and Italy, all in the name of my passion.

My hobby has unveiled an assortment of captivating moments, including immersing myself in workshops that unravelled the art of whisky blending. A captivating memory involves being immersed in the world of wine menus, cocktail menus, and even try out restaurant menus, an honour that never ceases to amaze me. Reflecting on this journey, it's hard to pinpoint any notable sources of frustration, though a flicker of curiosity remains.

I've been granted the privilege of sampling an eclectic array of spirits from various corners of the world. Yet, often, these encounters have centred around commercial offerings or carefully curated cask samples. What truly stirs my intrigue is the unadulterated essence of these spirits – the 'new make' spirit, freshly born from the distillation process. This delicate elixir, the true soul of distillation, remains safeguarded by many distilleries, a treasure rarely shared even in the context of workshops or distillery visits.

Gone are the days of clandestine moonshine; however, a refreshing exception can be found in distilleries like Milk & Honey, nestled in the heart of Tel Aviv, Israel. Here, a spirit of innovation and openness thrives. A spark of interest from enthusiasts, and they readily bottle their New Make spirit.

In the ever-evolving landscape of media, Belgian television screens are currently graced by the presence of series spotlighting Jewish families. This trend presented an opportune moment to craft a libation that pays homage to the distinctive Israeli spirit. Enter the scene, with the "Grob Vays Hunt” (Dirty White Dog), a tantalizing concoction that offers a Moonshine-inspired twist on the classic Dirty Martini.

Grob Vays Hunt 

Ingredients

60ml M&H New Make

20ml Dry Vermouth

5ml Simple Syrup

A dash of olive brine (Feeling adventurous? Explore with different pickle brines)

Method

Combine all the ingredients in a mixing glass generously filled with ice.

Stir the mixture gracefully for 15 seconds, allowing the flavours to harmonize. Strain the elixir into a chilled Martini glass, a vessel of elegance. Garnish this masterpiece with a solitary green olive, a symbol of both tradition and innovation.

As I savour each sip of the Grob Vays Hunt, I'm reminded of the remarkable journey that has unfolded through my beloved hobby. A journey that has taken me across borders, into distilleries, and now, into the realm of mixology, where creativity intertwines with tradition. So, as I raise my glass, I celebrate not only the spirits that have quenched my thirst but the endless possibilities that lie ahead in my cherished journey. 

With this drink, I also salute my friend Glenn, who is leaving his position at Cinoco Spirits to explore new opportunities. Without the endless support of this dedicated spirits professional, my blog would not have attracted the audience it marks today. Thank you, Glenn, hope to see you again soon. 

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.

Pineapple Margarita

Let’s kick-start the summer with a true classic. A Margarita is a drink that immediately sweeps you away to a sunny beach. 

Do you want to add a little something extra (no, I’m not talking about one of those little umbrellas…), just add a shot of pineapple juice. 

Pineapple Margarita

Ingredients

50ml Sierra Tequila Silver

20ml Lime juice

40ml Pineapple juice

30ml Triple Sec
Optional: 1 Barspoon of agave syrup

Method

Add all ingredients to a shaker with lots of ice. Give it a hard shake for 15 seconds and strain in a Margarita glass. Garnish is optional and to your personal preference… a salt rim, lime, a chunk of pineapple or even some pretty pineapple leaves. 

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.

Vins Clairs 2023 event - Champagnes Bollinger & Ayala

Ever since I started this blog, I have been fortunate enough to embark on numerous enriching trips abroad, immersing myself in the captivating world of wines and spirits. Reflecting, my inaugural adventure in 2018 led me to the exquisite Champagne region, where I had the pleasure of exploring the renowned Champagne Ayala and Bollinger cellars. Consequently, when I recently received an invitation from their distributor to revisit, I eagerly accepted without hesitation.

While many consider Reims to be the beating heart of the Champagne region, I hold the belief that Aÿ possesses an equally strong claim to that title. Interestingly, the surrounding villages, each bearing "ay" in their name, seem to suggest their connection and proximity to Aÿ. 

During my recent visit, we embarked on a scenic drive to the charming village of Aÿ to attend the esteemed 'Vins Clairs 2023' event.

These "Vins Clairs" represent the still wines meticulously blended to form the cuvée. In a process called 'méthode Champenoise,' multiple wines are carefully combined to create the exquisite elixir known as Champagne. This art of assembling Champagne can be likened to the craftsmanship of Master Distillers who also relentlessly strive to achieve a consistent and exceptionally high-quality flavour and aroma in their final products.

On Sunday, we had the pleasure of visiting the caves of Champagne Ayala, where we had the opportunity to sample six of the still wines destined for this year's production. Later, at the rooftop overlooking the village and the vineyards, we indulged in the range of their Champagnes. The experience was complemented by a delightful aperitif moment, followed by a walking dinner that tantalized our taste buds.

Continuing our extraordinary journey on Monday, we were warmly welcomed at the iconic Champagne Bollinger, a name that has a very strong link with the illustrious James Bond films. 

Our visit commenced with an insightful tour of their cellars, and we also had the privilege of exploring the "Tonnellerie", where casks are meticulously repaired by hand. Additionally, we marvelled at the "Vieilles Vignes”, the sole French vineyard to survive the devastating Phylloxera disease that ravaged the region in the 1850s. 

Next, we boarded a bus to the "pressoir," where we were treated to the experience of sampling no less than 14 Vins Clairs, each contributing distinct flavours, aromas, and subtle nuances to the final masterpiece. 
Champagne Bollinger is crafted with Chardonnay, Meunier, and Pinot Noir grapes. Among the memories that will undoubtedly endure, I was particularly struck by a ‘magnum de réserve’ that intriguingly possessed the yeasty aroma of stale beer. 

To culminate our unforgettable visit, we savoured a lunch accompanied by a couple of Champagnes, elegantly poured from jeroboam bottles. These large bottles hold 3 liters of Champagne and are also known as "double magnums". 

Thank you to my friends at Cinoco Wines for the invitation. 

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.

Happy World Gin Day!!!

It’s #WorldGinDay !!! 

But, I also had some leftover strawberry-infused Campari that I didn't want to waste, so I decided to create a summer edition of the most iconic Italian drink, the Negroni.

However, I was looking for a bold spirit that could stand up to the bittersweetness of the infused Campari.

Luckily, in the last sample box I received from my friends at Cinoco, there was this mysterious bottle of Mexican gin that had been finished in Mezcal casks. 

This intriguing gin, Cantina Verde, seemed like the perfect candidate. It boasts a fresh taste with a distinctive flavour and a subtle hint of agave. The creators describe it as "Oaxaca in a bottle." In addition to agave, the main ingredients of this unique gin include juniper, coriander, lemon, cardamom, and cinnamon.

NOT a Mezcal Negroni

Ingredients

30ml Cantera Verde Gin (Mezcal finish)

30ml Punt e Mes sweet vermouth

30ml Campari, strawberry infused

Method

This is a quick and easy to mix drink: add everything to a tumbler with ice, give it a good stir for 15 seconds. Garnish with orange. 

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.

Pineapple Tamboo

Spiced rum – you either love it or hate it. And when it's a good one, I absolutely love it. Angostura is famous for its aromatic bitters, used in lots of classic cocktail recipes. But did you know they also make excellent quality rum? Their latest creation is Angostura Tamboo, a golden spiced rum infused with Caribbean spices. I always start with a straight sip to savor all the flavors, and let me tell you, I fell head over heels for this bottle.

Tamboo takes its name from the bamboo drum that's been setting the beat for Trinidad and Tobago's street carnivals since 1884. You don't need much to make a spiced rum shine – just a touch of sweetness and a squeeze of lime, and you've got yourself a fantastic drink. Personally, I kicked it up a notch to kickstart my summer.

On the side, I've got a little bowl of 'Happy Hippo' roasted nuts by The Nutty Farmer, Frederik Bostyn. These fairtrade cashew nuts come all the way from Burkina Faso, roasted to perfection in the oven, and seasoned with a delicious blend of oriental spices and pomegranate. Trust me, it's the perfect accompaniment to enjoy with your spiced rum.

Pineapple Tamboo

Ingredients

50ml Angostura Tamboo Spiced Rum

40ml Pineapple juice

20ml Lime juice

10ml Sugarcane syrup

Method

Add all ingredients to a shaker with lots of ice. Give it a good shake and strain over fresh ice. Garnish with orange and a cocktail cherry. Cheers.

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito 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.

Birmingham Sour

If you visit cocktailbars once in a while, the New York Sour won’t be a complete stranger to you. It’s a perfectly crafted whisky sour with a float of bold red wine. It takes some skill and experience to serve this drink Instagrammable. You need a good layer of egg whites (or a substitute) and the red wine can’t mix too much with the rest of the drink. 

I can easily imagine that such a delicate serve wasn’t really possible in speakeasy bars, during the prohibition. It would be more likely something like this drink, the Birmingham Sour. 

This drink contains the same ingredients, but with a completely different cocktail as a result. 

Yes, you should read that again. 

While the New York Sour gives you a separate taste experience between the wine and the rest of the cocktail, the Birmingham Sour mixes the flavours from the start. This means the typical notes from the wine are strongly diluted but added directly to the flavour profile of the cocktail. Interesting at least.

Since my wife and I are both Italy fans, I picked a bottle of good quality Chianti Classico for the red wine. And of course, we enjoyed the rest of the bottle with a good meal. 

Birmingham Sour

Ingredients

60 ml Rittenhouse Rye whiskey

30 ml Freshly s6queezed lemon juice

20 ml Cane sugar syrup

10 ml Perano Chianti Classico 2019 (Red wine)

Method

Add all ingredients to a shaker with lots of ice. Shake hard and fine strain in an Old Fashioned glass with fresh ice. 

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.

Vendetta

When mixing a drink from a recipe in a book, always analyse the recipe first. The Vendetta seems a sweet(er) variation on The Godfather (=even parts mix of whisky and amaretto). Maraschino liqueur adds a sweet cherry flavour, but in my opinion this drink gets a bit too sweet and sticky. Let’s see how I would handle this. 

I guess spirits were different during the prohibition and the roaring 20s. Whisky was often no whisky at all, but unaged (or very young aged) moonshine with a high alcohol level. A higher alcohol level will balance much better with half a recipe of sweetness. Also, Rye whiskey would add much more flavour to this drink than any other type of whisky. I have searched through my bottles for a Rye whiskey with a higher alcohol level. I’m also comparing bottles of amaretto to pick the best one for this job, slightly less sweet and much more flavour. 

P.S. I have noticed that several recipes from this book limit the base spirit to 40ml? I think it’s a pretty good idea for bars to put a cap on the amount of alcohol in each drink. It also connects with the trend to have several “unit” drinks on the menu. 

Vendetta

Ingredients 
40 ml Rye Whiskey (I used Pikesville Straight Rye Whiskey, 110 Proof)
20 ml Amaretto
20 ml Maraschino liqueur

Method
Add everything to a mixing glass with lots of ice. Stir cold and strain into a Martini glass. Garnish with a brandied cherry. 

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. 

Arduenna 75

When a friend of the family drops in for a visit and it also happens to be her birthday, we rely on a true classic and give it just a little twist. 

I used Arduenna gin as a base for this drink. It’s an organic gin distilled in the south of Belgium, close to the border with Luxembourg. This fruity gin is distilled 6 times and contains Mirabelle plums, fir (pine) and elderflower. Everything is sourced locally in the Ardennes.  

Arduenna 75

Ingredients (For 3 servings)

80 ml Arduenna Gin

60 ml Lemon juice

20 ml Simple Syrup

Champagne, Prosecco or another good quality sparkling wine

Method

Add the gin, lemon juice and sugar to your shaker with lots of ice. Shake for 10 seconds and double strain in your Champagne glasses. This should be enough for three glasses. Top with bubbly and give it just one gentle stir. Garnish is overrated, better serve it with some nice bites. 

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.

A bitter-sweet end-of-year

Another festive idea. Let’s add some seasonal flavours to our drink. For this variation on the Negroni, I wanted to get some extra taste into the Italian bitter. I poured some red Italian bitter in a jar and added cinnamon, star anise and dried orange peel. I gave it a shake and left it like that for a couple of days, before I used this bitter to mix up a seasonal Negroni. 

Santa’s Negroni

Ingredients

For the seasonal bitter: 

30 ml Red Italian bitter for each serve (I used Caffo, feel free to use others like Campari or Select)

1 cinnamon stick

1 star anise

2 tablespoons dry orange peel

For the drink:

30 ml Italian bitter “seasoned”

30 ml Sweet vermouth (I used Cinzano)

30 ml Gin (I used SorGin, which is distilled from grapes)

Method

Add the three ingredients in even parts to your tumbler with lots of ice cubes. Stir for 15 seconds. Garnish with cinnamon and orange. 

TIP: I had some of this tasty seasoned bitter left. So, I decided to add 30 ml to a Champagne flute, added just two or three drops of simple syrup and topped with a good quality sparkling wine. Delicious!!!

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

When Santa had too many Cosmos (NA)

What a week… so much fun to create the seasonal drinks. Many people seem to wonder what I mixed up on Christmas Eve. My better half enjoyed a glass of Domaine du Ry d’Argent Nell Brut, a Belgian sparkling wine based on Pinot Auxerrois, Chardonnay and Johanniter. I had a Negroni Sbagliato with that same bubbly. For my daughter (she’s 11), I created a non-alcoholic variation of the Cosmopolitan. That might sound easier than it is. But the result was a real winner and my fashionista daughter absolutely loved this SATC-style drink. 

What’s the tricky part? You need a good base for your drink. A product with some body and a strong tail. That’s usually where drinks like this fail. I was happy to find something that works because that body and tail are really the difference between a soft drink and a mocktail. 

Fryns Spice is a non-alcoholic aperitif based on ginger, lemon, lime and red pepper. Those strong and natural flavours are a good base for a tasty mocktail. 

From the original recipe, I swapped Cointreau for orange juice. But since the juice was of course less sweet than a liqueur, I also added a tiny bit of simple syrup. 

When Santa had too many Cosmos (NA)

Ingredients

50 ml Fryns Spice 0%

30 ml Orange juice

30 ml Cranberry juice

15 ml Lime juice

7 ml Simple syrup

Method

Add all ingredients to a shaker with lots of ice. Shake hard for 15 seconds. Fine strain (that’s a must!!!) in a Martini glass. You could garnish with a lemon or orange twist, but it’s not absolutely necessary. 

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.

Italian Winter Spritz

For this Christmas season, I wanted to mix a couple of variations on the Negroni. And because it’s a festive season, I wanted these drinks to be slightly more challenging than what you normally see on this blog. 

The mission of this blog is to share easy, but tasty recipes. Simple cocktails that you can reproduce at home. Does this mean I never mix up a more advanced drink? Of course not, but those drinks are not what this blog is all about. 

But just maybe, you would love a more advanced drink for the Christmas holidays? If that’s the case, I’ll share one of my recent favourites with you… six ingredients, but still pretty easy to mix. It’s so tasty, you might even decide to serve it as a punch. Not festive enough?
Replace the tonic with a good quality Prosecco… solved. 

Italian Winter Spritz

Ingredients

25 ml Italian red bitter (I used Caffo Mazzodi L’Aperitivo Italiano)

25 ml Sweet vermouth (I used Cinzano)

25 ml Genever (I used Fryns Premium)

20 ml Fresh lemon juice

10 ml Simple Syrup

Schweppes Indian Tonic.

Method

Add all ingredients, except for the tonic, to a shaker with lots of ice. Give it a good shake for 15 seconds and strain it into your favourite cocktail glass. Add lots of ice and top with a good quality tonic. Give it one more stir and garnish with a slice of lemon. 

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.

Peat, smoke and a kick of ginger

For me, cocktails based on dark spirits really connect to autumn and winter. But what if you are very passionate about peated whisky and aren’t really into highballs? I think real classics like a whisky sour are recipes for all seasons, and probably the most adapted recipes around. 

Let’s do something with whisky and ginger. Let’s revisit that magical and powerful combination of peat, smoke and ginger. This drink is not for everyone, but if you like peated whisky, this is certainly yours!

This time we picked Dzjing Classic for the ginger touch. It’s a 100% organic mix of ginger, lime and herbs. You can just add soda to create ginger lemonade or add hot water for a healthy tea. 

The spirit of choice for this drink is Big Peat. This is a blend by Douglas Laing, combining the best malt-flavours from Islay. In the mix you’ll taste great malts from Ardbeg, Coal Ila, Bowmore and even the legendary Port Ellen. 

Is Big Peat a true ginger? Taste this drink and find out for yourself…

Peat, smoke and a kick of ginger

Ingredients

50 ml Big Peat

20 ml Dzjing Classic

10 ml Lemon juice

10 ml Simple syrup 

1 egg white

Method

For this drink, I’m trying a new technique I recently picked up from my friend Hannah van Ongevalle. It’s certainly faster than the technique I used before. 

We add all ingredients to a shaker with lots of ice. Give it a good shake for 15 seconds. Remove the ice from the shaker (if you use a Boston shaker, you can just strain the drink into the other half, through a strainer). Give it another hard shake without the ice. Serve in a tumbler with fresh ice. Garnish with a dehydrated slice of orange or a slice of candied ginger.

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.

Pink Russian - Happy Tequila Day !!!

Happy #NationalTequilaDay !!! 

I have to admit that I was a bit puzzled when I received this bottle of Tequila Rose. 

Just to be clear, this is NOT a bottle of Tequila, but a creamy liqueur which might remind you of Baileys Irish Cream. But completely different. This is a very fruity mix of Tequila and strawberries. Lots of strawberries, you only get a slight hint of Tequila in the tail. Perfect for low-alcohol shots, perfect for visitors and friends who don’t like “real” cocktails. 

But of course, I intend to use it in a cocktail anyway. (Ok, we did some shots too 😉. That’s when we experienced the ‘blooper’ we’ll post in the stories on Facebook and Instagram)

On the website of Tequila Rose I discovered several recipes, but… no. I don’t intend to create a liquid dessert, I want a real cocktail. A boozy cocktail. Google told me lots of people already tried to mix this, not always successful… but in a few cases the result seemed to head in the right direction. I decided to experiment with one of those ideas, but with slightly more respect for ‘The Dude’. 

Pink Russian

Ingredients

45 ml Vodka (Any cheap bottle will be just fine, the mix of coffee and strawberry flavours will be dominant anyway)

40 ml Tequila Rose

25 ml Kahlua Coffee Liqueur

Heavy cream or whipped cream

Method

You could throw all ingredients in a shaker or blender and strain over fresh ice. The result will be a “Fristi”-style drink for adults. 

But that’s absolutely not what I’m looking for. With slightly more respect for “the Dude” (Yes, I’m a fan!), I’m building my drink directly in a tumbler with ice. It has to look a bit messy. It needs the cream on top. And yes, this is much more difficult because whatever you do, the drink still might end up looking like the “adult Fristi”. Just have a try and follow my lead…

Add the coffee liqueur to a tumbler with lots of ice. Next, add the vodka. Top with a mixture of whipped cream and Tequila rose. Don’t stir, don’t garnish. 

For the best result, I whipped up the cream and carefully added it on top of the drink, next I gently coated the whipped cream with (ice cold!) Tequila rose. It looked good and the taste was exactly what I had in mind. The flavours will partly blend, but you will experience the different taste sensations one after the other while enjoying the drink. 

I do recommend trying the drink this way because the taste experience is completely different from the “adult-Fristi”. This is MUCH better!!!

Eat your strawberries with a glass of good quality Prosecco, but keep them away from this drink. “Yeah, well, you know, that’s just, like, my opinion, man.”

(*) Several references made to the movie ‘The Big Lebowski’, where the ‘White Russian’ drink is present throughout the entire movie. 

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.

Nomad Velvet Sazerac

It’s no secret that I really love a dram of Nomad Outland Whisky. This Scottish blend of over 30 Speyside whisky’s, created by ‘The Nose’ Richard Paterson, is a great and tasty sip. The casks containing the blend are aged for 3 more years in Scotland, before they are shipped to Jerez in the south of Spain. In that Mediterranean climate, the whisky gets an additional aging for a minimum of 12 months in old Pedro Ximenes sherry casks. 

When Nomad shared a recipe for a cross-over between a Velvet Old Fashioned and a Sazerac on their Facebook page, I wanted to take it a step further. 

I decided to use the recipe with the Nomad Outland Reserve 10 years instead of the “normal” Nomad whisky. More flavour, more dept. What a drink!!!

Nomad Velvet Sazerac

Ingredients

60 ml Nomad Outland Reserve 10 years

1 bs Gonzalez Byass Nectar (PX sherry)

3 dashes Peychaud’s bitters

Absinthe

Method

Give your tumbler a rinse with the Absinthe and add some icecubes. Give it a good stir to cool the glass. Add the rest of the ingredients and give it another good stir. Garnish with lemon zest or a dehydrated blood orange wheel.

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.

La Vie en Rosé

From the very start of this blog, wine has always been the “ugly duckling” in my posts. Sparkling wines are often used to top off a drink, so they still pop up regularly in a French 75 or Negroni Sbagliato. Red wine is only necessary for a fruity float on a New York Sour. And then I got this question to do something with a very nice rosé wine. 

Mouton Cadet Organic Rosé is the second organic wine, launched by Baron Philippe de Rothschild. Earlier he already launched a red organic wine. You drink this wine chilled on a summer evening, maybe try to squeeze a citrus zest over the surface. Or use it in a cocktail like I did. 

This was – by the way – the second cocktail that I’ve tried with shaved ice. Next up, I’ll try the KitchenAid Ice shaver with a frozen drink. 

La Vie en Rosé

Ingredients

60 ml Mouton Cadet Rosé wine

30 ml Aperol

30 ml lemon juice

7 ml Simple syrup

Method

Add all ingredients to a shaker with ice. Give it a good shake and strain into a wineglass with a big scoop of crushed/shaved ice. Garnish with orange. 

P.S. Please do use a reusable straw. 

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.

Sugar and spice

This ‘Sugar & Spice’ is a spicy alternative for a classic Rum Old Fashioned. 

With a base of Mexican Sol Tarasco Charanda Rum, I started this drink as a Rum Old Fashioned, with some sugar and Angostura aromatical bitters. Then I added a shot of Ambr. After some balancing, this ended in a tasty, but spicy drink. 

Ambr is a non-alcoholic drink, created by 'Ghost in a bottle' and based on curcuma and ginger. You can drink it mixed with soda or added in your tea. You could even drink it neat as a digestive shot or use it in the kitchen to spice up your desserts. It doesn’t have a strong and pure ginger taste like other similar brands, it's a very clever marriage between ginger and curcuma. 

In cocktails, this drink works more or less like a liqueur, but it’s no liqueur. It doesn’t contain any alcohol and even the sugar level is almost nothing. This is about spices and taste. I have used ginger mainly in sour-style drinks before, but never in Old Fashioned-style drinks. Ok, I might have used ginger syrup before, but no similar products. I was surprised by the result. 

Sugar & Spice

Ingredients
50 ml Charanda Rum or Rum Agricole
20 ml Ambr Curcuma & Ginger
10 ml Simple syrup
2 dashes Angostura bitters

Method
Add everything to your shaker with ice. Give it a good shake and serve over fresh ice in a tumbler. Garnish with dehydrated orange. 

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.