V Modern Italian - New hot spot in Antwerp

Whenever I'm in Italy, I'm always amazed by the large variety of bars and restaurants. It is surprising to see even the smallest places offering an excellent range of perfectly mixed cocktails. Some venues that look like simple coffee places during the day turn into lively cocktail bars at night.

I was excited when I got invited to the opening of 'V Modern Italian' in Antwerp. I had heard of places like this in big European cities before. The owners had already started a pizza place in Antwerp earlier (V Pizza Antwerp Tower). Now, they were ready for more: great pizzas, but also entrees, salads and plates of pasta, and yummy cocktails in a stylish setting. Sadly, I wasn't able to attend the grand opening. But, I was lucky enough to get a new invite a few weeks later, after a good chat with a friend at the agency that organised the opening. 

The food was great. I especially enjoyed the starter and the pizza tartuffo. But, for detailed food insights, I'll let my food-blogging wife handle that. As for drinks, I tried their ‘special’: “Limoncello Pineapple Smash” (Vodka, Limoncello, pineapple juice, a splash of lemon and Sprite, garnished with a sprig of thyme and a dehydrated pineapple wedge). It was a bit too sweet for my liking at first, but some extra stirring had a positive result.  

My wife loved her non-alcoholic version of the “Viola” (Normally mixed with Tequila, lime juice, violet extract and edible glitter. Served with Violet flowers).
After dinner, I asked the waitress for a drink recommendation instead of dessert. From the extended menu of signature and classic cocktails, she suggested the Negroni, and it was spot on. Upon request, the bartender stirred the drink right in front of me. 

One more thing: don't judge the place by its outside appearance. From the street, it looks like a pretty narrow building. But once inside, you’ll notice it's double in size. They had two buildings combined into one large place. The bar is absolutely spectacular, the open kitchen has nothing to hide and DJs play the right music to set the mood. Since they only opened this month, they are still slightly harder to find on social media, which will of course resolve in the next months. I love the concept, the vibe is very cosmopolitan. This restaurant could be in Rome or even New York. 

Address
V Modern Italian, Schuttershofstraat 49, 2000 Antwerpen

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.

Tennessee Bonded Coffee

It’s the season to indulge in the magic of festive libations, and what better way to elevate your holiday spirits than by crafting a delightful concoction with the all-new Jack Daniel’s Bonded? 

As I embarked on a journey of mixology, I found myself inspired to reinvent a classic – the Tennessee Coffee. The result? A sip-worthy creation that transcends the ordinary and adds a touch of yuletide cheer to your celebrations.

The Jack Daniel’s Bonded, with its rich and robust flavour profile, provided the perfect canvas for my holiday experiment. As I meticulously combined its notes of caramel, vanilla, and oak, I discovered a harmonious blend that complemented the warmth of a well-brewed espresso. The result was nothing short of extraordinary – a symphony of flavours that danced on my palate, creating a sensory experience that resonated with the festive spirit.

Picture this: the aromatic essence of freshly brewed espresso mingling with the smoky and sweet undertones of Jack Daniel’s Bonded, creating a tantalizing fusion that awakens your taste buds. The sweetness of caramel intertwines with the subtle hint of vanilla, all wrapped in the embrace of oak-aged perfection. It's not just a drink; it's a celebration in a cup.

This newfound Tennessee Coffee variation is destined to be a highlight of your holiday gatherings. Whether you're hosting an intimate family gathering or a lively festive soiree, this concoction is sure to be a crowd-pleaser. The deep, velvety notes of Jack Daniel’s Bonded provide a sophisticated twist to the classic coffee, making it a memorable choice for toasting to the joys of the season.

So, this Christmas, why settle for the ordinary when you can elevate your celebrations with a sip of something extraordinary? Gather your loved ones, raise your glasses, and savour the unique blend of flavours in this festive-inspired Tennessee Coffee. Cheers to a season filled with warmth, laughter, and the joy that only a well-crafted drink can bring!

Tennessee Bonded Coffee

Ingredients

50ml Jack Daniel’s Bonded

15ml Kahlua coffee liqueur

15ml Monin Cinnamon syrup

25ml fresh espresso (I used a Nespresso cup)

Double cream

Method

Add the whiskey, coffee liqueur, espresso and syrup in a shaker with lots of ice. Give it a good shake and strain it into your favourite coffee cup. Add double cream (shake it up first, but you don’t want it whipped all the way). Garnish with a cinnamon stick. 

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.

Revolutionary

It's been a while since I picked a recipe from the 'Peaky Blinders book to play around with.

Yesterday I started from the 'Revolution' recipe and tweaked it a bit. I also decided to serve the drink up, without ice. 

Revolutionary

Ingredients
30ml Leoncé Dry Vermouth
30ml Cointreau
40ml London Dry Gin
30ml Lemon juice
Absinthe

Method
Add everything but the Absinthe to a shaker with lots of ice. Give it a good shake for 10 to 12 seconds. Double strain in a bold tumbler. Add a mist (spray) of Absinthe. 

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.

Antwerp Mule

Due to the high demand for our 'Cocktail & Mocktails' workshops, I've been on a quest to select new and exciting recipes to elevate our evenings. 

So far, we've delved into the world of aperitif-style drinks and tantalizingly sour cocktails. Now, I'm thrilled to announce a new addition to our repertoire: mules.

Recently, I had the pleasure of experimenting with the Antwerp Mule, a delectable creation by Njam-Chef Stephanie Bex. This delightful concoction promises to be a crowd-pleaser and a refreshing addition to our upcoming workshops.

Antwerp Mule

Ingredients

50ml Elexir d’Anvers

15ml Lime juice

London Essence Ginger Beer

Method

Fill a highball glass with ice cubes. Add the Elexir d’Anvers and the lime juice. 

Give it a quick stir and top with ginger beer. 

You could add a wedge of lime as a garnish, but it’s really optional. 

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.

Aberfeldy 125 years celebration

Last Monday, I had the delightful privilege of raising my glass in a toast to 125 years of exquisite craftsmanship, celebrating the enduring legacy of Aberfeldy, a renowned single malt distillery nestled amidst the breathtaking Scottish Highlands since its establishment in 1898. This grand occasion unfolded within the hallowed halls of the 'Produits Dangereux' warehouse at the Brussels restyled Tour & Taxis venue.

Founded by the visionary John Alexander Dewar, this distillery holds a hallowed place in the annals of the Scottish whisky industry. His tireless efforts and passion blazed a trail, propelling him into the ranks of the industry's pioneers. 

The result? A whisky that exudes a soft and opulent character, an essence that has left an indelible mark on the distinct style of Highland whisky throughout the years.

As we gathered at the bar, mixologists skilfully concocted a range of tantalizing cocktails, each masterfully crafted with Aberfeldy 12 at its core. Guests had their pick, whether it was the refreshing highball, the timeless and iconic Old Fashioned, the intriguing Penicillin or simply a sublime dram of this exceptional whisky. Soft drink options were, naturally, at our disposal as well. 

It is interesting to know that the famous TV chef Jamie Oliver uses Dewar’s 12 for his Penicillin cocktail, a blended whisky from the same house. Aberfeldy 12 leans a bit more towards Aberlour in taste, while Dewar’s 12 leans a bit more in the direction of the softer Glenlivet. Both use Aberfeldy Single Malt, but Dewar’s is a blend of 40 different single malt and grain whiskies, aged for at least 12 years. I also found an in-depth comparison in this article.  

Following a sumptuous dinner and a delightful array of Aberfeldy 12-based cocktails, the evening took a remarkable turn as we were ushered upstairs and into an exclusive masterclass. Here, we were introduced to a limited edition gem: Aberfeldy 25, specially bottled for this momentous occasion. This meticulously selected first-fill Oloroso sherry barrel lent its essence to the spirit, resulting in a whisky that flawlessly encapsulates Aberfeldy's trademark softness while teasing the palate with an abundance of honey notes from the Oloroso cask.

Culminating this enchanting evening, we had the privilege of observing the live wax sealing of our very own personalized bottles, a tangible memento of a truly exceptional celebration of Aberfeldy's enduring legacy.

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.

Passoa Martini

Let’s talk about mocktails for a minute. And a minute really should be enough 😉. 

I might do something with mocktails for Tournee Minerale, but I’m not really planning for a sober October.  

Heyu drinks has a nice range of base products for tasty and fruity mocktails. I got my hands on a bottle of Heyu Passion Lime. Other flavours are Citrus Bitter and Spicy Vanilla Peach. But the second I had this bottle in my hands, I wanted to do something different. 

If you want a nice and fruity mocktail, just mix this product with tonic or lemonade, garnish with mint and lime and you’re ready. It’s not very heavy on passion, but it has a good kick of lime. 

Today I want to abuse this bottle and mix it into an incredibly simple Passoa Martini. You might think this is slightly in the direction of a P-star Martini, but in reality, its taste is really very different. 

Passoa Martini

Ingredients

45ml Vodka

35ml Heyu Passion Lime

25 ml Passoa

Optional : Eggwhite 

Method

With eggwhite: Add all ingredients to your shaker, no ice. Give it a hard shake to whisk up the eggwhite. Add ice and shake again to cool down. Serve in a Martini glass. Garnish with lemon or lime.

Without eggwhite: Add all ingredients to your shaker, shake for 15 seconds to mix the flavours and cool down the drink. Serve in a Martini glass. Garnish with lemon or lime.

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.

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.