Another sip of Conte Negroni

Two years ago, I was fortunate enough to receive one of the first bottles of Conte Negroni, a bottled 'ready-to-serve' cocktail crafted by a passionate Belgian couple of friends who are ardent Negroni enthusiasts. This delightful cocktail became part of my #negroniweek2021 series.

Recently, I had the pleasure of receiving another bottle of Conte Negroni, igniting my curiosity once again. I mentioned in my previous article, "When I compare this drink to the finest Negronis I've savoured in Italy... it comes remarkably close. Perhaps a slightly longer finish would elevate it further, but the flavour profile is truly excellent." 

Have they made any changes in these two years since I first indulged in a sip? This time, I opted for a neat drink served in a tumbler, chilled in the freezer. 

I selected a Liiton tumbler, distinguished by the majestic K2 mountain depicted at the base of the glass. The substantial bottom of the tumbler ensures a prolonged chill compared to other options. A generous set of four tumblers was graciously sent to me by TX Distri, each adorned with a different iconic mountain (K2, Mont Blanc, Mount Fuji, and Mount Denali). Additionally, this range also features the Grand Canyon and Mount Everest.

After savouring a few cautious sips, I immediately noticed an enhanced finish compared to my previous encounter. I still agree that this mix is pretty good in the direction of the Italian original, however, I do perceive a slightly stronger bitterness this time. Perhaps the mix went a bit heavy on quassia bark? A Negroni is a harmonious blend of bitterness and sweetness, requiring a delicate balance. A single drop of sugar and a slice of fresh orange would adjust and complete this serving. 

Other options to soften the edges? I just chilled the bottle and glass for this first sample, it would perhaps be a better option to stir the drink cold with ice. Another option and this one may sound a bit strange to you… add one or two drops of saline solution. 

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.

Strawberry - Bergamot - Vanilla

Bergamot citrusfruit may be less known to us, it looks most similar to a lime. Its origin is said to be a crossover between a lime and an orange. The scent is very recognizable, you also recognise this scent from Earl Grey tea. Bergamot liqueur used to be the favourite drink at the Italian Royal Court. 

Italicus bergamot liqueur is made with bergamot citrus from Calabria, Sicilian lemons, lavender, chamomile, and gentian. You can drink this liqueur mixed with Prosecco, Gin, or even with a refreshing beer. Of course, I went a step further and created an original cocktail. 

The combination with strawberries and vanilla can also be found in certain desserts. I also thought this was a beautiful trio to translate into the glass. I chose typical Italian flavours and wanted to bring summer into the glass.

Strawberry - Bergamot - Vanilla

Ingredients
30ml Campari, infused with strawberry for two days. 
20ml Italicus (Bergamot liqueur)
7 ml Vanilla syrup
Prosecco

Method
Add cut-up straberries in a jar and cover with Campari. Give it a good shake and let it rest for two days. Filter the fruit out of the liquid. 

Add the Campari, Italicus liqueur and syrup to a mixinh glas with lots of ice. Stir ten seconds to cool and mix. Strain in a large wineglass and add fresh ice. Top with a good quality Prosecco. Give it just one more gentle stir (You don't want to loose the bubbles). Garnish with strawberry. 

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting unless stated otherwise in the article. This recipe was created for Paal 26 Grrand Café. 

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.

The Forbidden Sour

During the exciting 'Roaring 20s' era, hidden bars called speakeasies became very popular. Bartenders would add juices to illegally made moonshine to hide its poor quality. This clever trick made mixed drinks more enjoyable and led to the creation of many classic cocktails that are still popular today. Now, let's focus on a refreshing fruity drink that is best enjoyed on a hot day.

The Forbidden Sour

Ingredients

30ml Larceny Bourbon

30ml Pama Pomegranate Liqueur

15ml Simple syrup

15ml Lime juice

Method

To create this drink, simply add all ingredients to a shaker filled generously with ice. Give it a vigorous shake until the shaker reaches a frosty chill. Then, strain the mixture into an Old Fashioned glass that boasts a large, crystal-clear ice cube. Finally, add a touch of visual appeal by garnishing the drink with cranberries or pomegranate seeds. 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.

Bourbon, Rye and Tacos in Bruges

Was I interested in joining the boss of Brown-Forman Belgium (the company that owns brands like Woodford Reserve and Jack Daniel’s) for some drinks and bites in Bruges? You bet I was. 

This weekend I jumped on the train to the other side of the country to visit Bar Ran (cocktailbar) and MAS (restaurant), both owned by Ran Van Ongevalle, member of the well-known ex-Pharmacy family from Knokke. 

For this special event, Bruno, the chef of Bistro Bruut took over the MAS-kitchen for a delicious range of tacos. Ran and his wife Janah, both behind the bar, mixed up delicious drinks based on Woodford Reserve whiskey. 

But first things first. Together with my blogger-buddy Mickael - The Campfire Dram - we met up with the Brown-Forman team at Bar Ran for a quick aperitif. We decided to order several Woodford-based cocktails from the menu, so we could share sips and taste all of them. 

• Vieux Carré (Woodford Rye, Remy Martin Cognac, Martini Rubino, Benedictine, bitters)
• Heartbreaker (Woodford Rye, Martini Rubino, Lemon, Cherry Soda)
• Blinker (Woodford Rye, Grapefruit juice, pomegranate)
• St. Lawrence (Woodford Bourbon, Maple Syrup, Lemon)

I wonder if the Heartbreaker is linked to Ran’s sister Hannah, who is also known as “Hannah Heartbreaker” in the world of bartending…

After a few great sips, we walked over to MAS. Have you ever seen those long queues outside bars and restaurants in Hollywood movies? Last night this was actually happening at MAS. When the doors opened at 6 pm, people entered the restaurant like a Tsunami-wave. In just a few seconds all seats were taken. Never seen this before in Belgium. 

For this special event, there were three Woodford cocktails on the menu, to accompany the tacos. 

• Woodford Bourbon, Eucalyptus, Lillet, frozen.
• Woodford Rye, Roasted Coconut, Cold Brew Milky Oolong, draft.
• Woodford Bourbon, Jalapeño, Pickle Juice, Ginger-Ale.

But they also had a special range of picklebacks, which we (of course!) also tasted. In case you never had a pickleback, it’s a shot of whiskey together with a shot of brine. In this case, the brines were Jalapeño, red cabbage, lemongrass and chilli or magnolia. Very interesting combinations. 

After this great experience, we returned to Bar Ran, where I discovered one more Woodford drink on the menu… and it was one of my all-time favourites.

• Sazerac (Remy Martin VSOP Cognac, Woodford Rye, Sugar, Bitters, Absinthe)

Big thank you to Brown-Forman Belgium, to Vincent for the invitation and to Mickael for the great company. This “tacover” was a one-time thing, but I’m sure Ran and his team will offer much more of these special nights. Keep an eye on their socials. 

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.