In every aspect Gold Gin would be the perfect gin for a Bond villain. I mean take a look at that bottle, it utterly demands to be looked at, you can’t miss it, but at the same time you can’t read what’s on it. It’s complex and mysterious. Just like its origin story, listen to this:
Gold Gin demands to be sipped while sitting in an Eames chair, stroking a cat on your lap and saying things like: “I expect you to ‘tching’ Mr. Buund!”
“At the beginning of the 20th century, as excavation works were taking place in the Alsace region, a site containing antique valuables was found. Amongst them, there was a gold pot still. After these objects were proved not to have any historic value, they were put on sale.
One of the buyers was an amateur distiller, a man who immediately fell in love with the gold pot still and acquired it. This man had spent years of his life looking for the perfect spirit, the perfect distillation, an elixir as valuable as the material the golden pot still he had just bought was made of.
He finally created a gin with tangerine reminiscences and a delicate memory of vanilla and almonds. He named this special spirit Gold 999.9 as he considered it to be his liquid gold, the purest one.”
We don’t know about you, but our imagination runs wild when we read origin stories like that. Apparently the archaeological dig had stumbled upon the hidden stash of a local pharmacist who – due to the Franco-Prussian War – had put his valuables there out of fear of being looted by the Germans. Something terrible must have happened because the pharmacist obviously never returned to dig it back up again. Nevertheless all of these events culminated into Gold Gin.
The Belgian Finals of the Gold Gin Competition took place in the famous BarZar in Antwerp. Owner and head bartender Maxime Biot joined us in the jury together with Yannick from Njam. There were three finalists: Saif El Ouachem from Cocktail Dreams, Donald Simons from Black Smoke and Bruno Simons from BarZar.
Bruno Simons making his Gold NegroniWe will not bore you with details and go straight to the results: Bruno won with an excellent Negroni style cocktail based on Gold Gin and Suze Aperitif. The drink fitted the bill perfectly! Honourable mentions go to Donald who made a very nice Gin Sour in which he added marjoram (that’s a herb). The herb did wonders with the gin. And let’s not forget Saif who made us an unusual cocktail made out of rocket salad…
Europe’s capital is preparing for some serious mixing! Finally, we say! From the 12th till the 17th of September no less than 20 cocktail bars in Brussels will seduce you with great cocktails, mind blowing workshops and spectacular guest bartending. So join the party and celebrate a passion for bartending and mixing drinks!
“We really wanted to organise something to bring everyone together in our own city,” explains Sophie Fence. The brilliant initiative comes from Leslie and Pierre from Green Lab Bar in Brussels. Apparently the idea grew after visiting BCB (Bar Convent Berlin) a few years in a row. “We always had a great time there and in the end we were a big crowd of bartenders from Brussels, ” says Sophie.
Well, putting bartenders together is always a good recipe for fun of course and BCB is obviously great. Seeing, meeting and getting to know your colleagues is vital for a local cocktail scene. You learn so much from each other, every bartender always has at least one tip or trick you’ve never heard of. And the stories, my god! Let three bartenders sit around one table and you can write a novel.
So, the idea as we see it is to unite the Brussels bartenders as one happy family that invites their Flemish and Walloon cousins to a seven day party of bartending passion. We’re very excited about that!
The Brussels Bartenders Bunch that will be serving you.
You know, just warming up for the rest of the week.
Tuesday 12th:
Marco Mathieux guest bartending @ GREEN LAB
Marco Mathieux is the Belgian Commander of The Legion of The Cucumber (that means he represents Hendrick’s Gin) and has always been a great inspiration for the Brussels bartenders. Or as Sophie says: “he has always done a great job keeping us together and happy (and drunk).” Marco is very efficient about that, we’re a big fan!
La Prima Donna @ GREEN LAB
A new experience that mixes opera with cocktails by opera singer Diana Aivia.
La Flandre à Bruxelles: Naushad Rahamat guest bartending @ VERTIGO
Naushad from Cocktails at Nine is currently mixing his socks off in Mexico at Diageo World Class 2017 representing Belgium. Godspeed, mate!
Believe me, Yen Pham knows how to pair delicious food with great cocktails. We can still taste the Wagyu beef sushi and Eastern style Old Fashioned. Hell, we’re salivating on our keyboard again!
Wednesday 13th:
Alfonse Caravan Bar guest bartending @ GREEN LAB
Alfonse is a petite, charming caravan turned into a hip & trendy mobile bar.
When Hortense arrived it was a real eye-opener for many bars in Brussels. The passion, creativity and attention to detail turned Hortense very quickly into an important influence for the Brussels cocktail scene.
This needs no explanation. A bartenders job is hard work and a large part of it is tasting of course! 😉
Thursday 14th
Olivier Delaunoy guest bartending @ GREEN LAB
Olivier is bartender at the Volga Bar in Liege and we must admit we haven’t visited it yet, but after seeing some photos it’s definitely on our list. Olivier will mix some curious Hendrick’s cocktails at the Hendrick’s in Wonderland event.
Also pretty straightforward. Augusta, by the way is European Restaurant in Brussels.
Friday 15th
Marino Karinja guest bartending @ GREEN LAB
Marino normally works as a bartender in the Bokamorra Pizzaurant & Cocktails in Split, Croatia, but just for once he decided to join the Cucumber Legion and comms to our country to join the Hendrick’s in Wonderland event. By the way, if you have never visited Split before you should put it on your bucket list. It’s absolutely beautiful.
Believe me, this is going to be batshit insane! In a good way! Guillaume hails from France’s most famous Tiki bar: Le Dirty Dick. I’m not going to make jokes about the name, I’ll leave that entirely to your own imagination. Ready to have some liquid Tropical Exotica in your glass? Then you better save a seat.
Rather fancy some Italian style? Join the Notte Italiano at Cipiace. We all know Italians can party like no other, they’re professional pleasure seekers. I mean look at the ancient Romans and their parties! Leonardo is modern Roman and comes from the most famous speakeasy in Italy: The Jerry Thomas Project. A must visit.
BLEND is a special event to showcase and bring together all the talents Brussels has in food, drinks and music. A sensory feast to close this exceptional week.
More Info
If you want to know more about the Brussels Cocktail Week please visit their Facebook Page here.
Tom Bulleit introduced his 10 years old to Belgium and we don’t mean his grandson, we’re talking about his ‘Bulleit Bourbon 10 Years Old’. The place to be was Jord Althuizen’s grill tower, ‘Black Smoke’. Actually it was the grill tower’s rooftop, bathing in sunlight, were we spent a very pleasant afternoon, soaked in beer, bourbon and barbecue.
The Black Smoke rooftop is amazing and I don’t know if it was for the occasion, but the entire interior is drenched in Bulleit colours: orange, amber and of course, lots of wood. We were welcomed immediately with a Suffering Bastard – the drink, we mean, not Jord or Kasper – and some finger food.
The original ‘Suffering Bastard’ was invented by Joe Scialom in the Shepheard’s Hotel in Caïro in 1942 and was meant as a hangover cure. It contains a curious combination of gin and brandy, lime juice cordial, Angostura bitters and ginger ale. Depending on the size of your hangover he later also invented the ‘Dying Bastard’ (adding bourbon) and the ‘Dead Bastard’ (adding bourbon and white rum).
What we were drinking was a variation on the Suffering: Bulleit Bourbon, Tanqueray Gin, Angostura bitters, lime juice and maple syrup, topped up with ginger ale. Quite nice, no suffering at all.
After much hello-how-are-you, kissing and shaking hands we were invited to take a seat at the table. Our first dish was a beautiful home-smoked salmon accompanied by a Duvel beer. The main course was a delicious, very spicy brisket paired with a new beer of which I forgot the name. If this lunch was to continue on the same course I would definitely be needing a Suffering Bastard afterwards!
Beer, bourbon & brisket @ Black Smoke
Next we got to taste the Bulleit Bourbon 10 Years. Tom Bulleit was his charming self, not going into a lot of detail, but basically just saying “Drink the stuff… and? D’you like it?”. Apparently some folks had had the brilliant idea to take him with them to the Nomads Music Festival in Amsterdam the day before and let’s say it made a lasting impression on him.
So we tasted. Well, it’s definitely Bulleit Bourbon and we’re happy for that. We like Bulleit Bourbon. But to be honest I actually didn’t taste much difference with the regular Bulleit. A bit rounder maybe and an extra touch of honey/vanilla. Maybe an extra 4 years of ageing to get it up to 10 isn’t enough? Or maybe it was the beer, the Bastard and the brisket speaking? Don’t get me wrong, it’s still yummy, but in the store, considering my wallet, I’d go for the regular Bulleit.
That being said we were being served an excellent Bulleit Old Fashioned paired with Jord’s signature desert dish “the Heartstopper”. You’ve got to eat this to believe this. It’s an eclair with a Bulleit Bourbon cream filling and salted caramel and chocolate on top.
Nick Bril talking about eating snakes
What a beautiful afternoon it was. Also I had the pleasure to sit next to Nick Bril, Master Chef at the famous star restaurant: The Jane, who had just made a trip around the world for a television show, discovering new foods and dishes. Apparently when you order snake in some countries they put some blood, the heart and its brain as a side dish next to it. Not surprisingly it didn’t go down so well. Well, those are the risks of the trade of course, but imagine the sacrifice these people make to produce good food on your table and I mean Nick Bril of course, not the insane snake killers.
We were invited into an old courtyard right in the centre of medieval Antwerp where Campari will open a new bar on May 5th called: Gaspare La Piazza Dell’Aperitivo. The moment we set foot in it, we fell in love with it. Tucked away from the commercial chaos of the city and her typical traffic infarct this courtyard offers the ultimate sensory experience of a relaxing aperitivo time.
And they take this quite literally, sensory experience, we mean. Professor Doctor Malaika Brengman from Brussels University VUB, was asked to turn the courtyard into a real Italian piazza of pleasure. So every flower, plant, colour, texture, sounds or scent you might experience is especially there to relax and re-energize you, all in Italian style.
Famous bartenders and Campari Ambassadors Jan Van Ongevalle and his daughter Hannah Van Ongevalle from The Pharmacy, Knokke, designed two Campari cocktails especially for Gaspare Bar and apart from that you can of course enjoy what is now definitely this summer’s drink: the Negroni and a refreshing Campari Tonic.
Also aperitivo is nothing without food, so antipasti will be plentiful! There will even be a shop where you can buy everything you need to aperitivo at your own place.
One more thing, when you’re in that courtyard sipping your Negroni, imagine that maybe – just maybe – 400 years ago the famous owner of this place might have sat at a table on that very same spot, discussing art and paintings with some Italian visitors…
Open from May 5th until June 30th, every Thursday, Friday and Saturday.
Last year in Ghent, Martini's Caffè Torino was a happy discovery for many visitors. The Italian style aperitivo bar focussed uniquely on Martini's recent re-interpretation of vermouth accompanied by succulent side dishes. In short, a place where you inevitably lost track of all time, aperitivo all night long! This year, 30th of March until the 24th of April, Torino lands in Antwerp transformed into a total Negroni bar with a dozen different style Negronis. Torino's opening night features none other than Naren Young from Dante NYC (voted one of the 50st best bars in the world) behind the bar.
Ever tried Martini’s Rubino and Ambrato vermouth? You should, they’re great. Ever tried a Negroni made with one of them? You should, they’re great! If Negroni is your thing you should definitely visit Caffè Torino – the first Belgian Negroni Bar – this April in Antwerp, here’s why:
Well, she’s not the (only) reason, but it helps doesn’t it? 😉
Negroni around the world
‘Play with time’ is one of Torino’s mottos and they take this quite literally. They asked 6 famous bartenders to produce their signature Negroni for the menu of Torino. 6 Famous bartenders from 6 different countries…6 different time zones even. Get the gist?
Including Naren Young from New York, you will be able to choose a Negroni from Chili, Bologna, Indonesia, Dubai or Singapore. I can’t wait to try a Negroni Singapori! It sounds delicious. The Negroni, of course, is a very versatile cocktail. So much, actually that we’ve asked ourselves before what really does make a Negroni, a Negroni? At the very least we’re expecting a lot of diversity. Now, apart from these great international Negroni twisters, there’s also part of our Belgian pride, happy to conjure the Count’s favourite libation.
Pretty sure this is Bologna! 😉 Daniele Dalla Pola serving his Bolognesi. Beware people, at first the people from Bologna conquered the world with spaghetti, now with Negroni!
Belgian Negroni of The Future
Since Torino lands in Antwerp, they have asked 4 Belgian bartenders to come up with their interpretation of “the future Negroni”. So each week the menu will feature one Belgian special made by: Charly Lebrun (Bistro Des Anges), Didier Van den Broeck (Dogma), Jurgen Lijcops (Bar Burbure) or Manuel Wouters (SIPS). I’m always very curious about “future” interpretations considering how much so many classics have changed over time. Indeed, as far as my opinion is concerned the current recipe we use today for a Negroni is definitely not the recipe from the 1920’s. So trying to project today’s recipe into the future is definitely not easy. Then again it’s always fun to see the bartender’s creativity gone wild.
There’s food and it’s Italian!
Now this should be self explanatory. It’s food and it’s Italian. If you don’t like Italian food there must be something wrong with you, really, you fell down the stairs and can’t chew properly anymore or something. You took on a hobby of fire eating and torched your tongue or it was removed by terrorists during your annual holiday in Aleppo. Italian food is great and if it only resembles a tiny bit of last year’s food, it will be delicious! Pulpo for the win!! Food is provided for by Francesco & Julia, two well known ‘Italo-Antwerpians‘!
The battle was fierce, but in the end she won! Pulpo, Caprese with filled tomatoes and I think chestnut and mushroom cream on toasted ciabatta. This was absolutely delicious!
1600
That’s basically the only thing you should remember. It’s the opening hour of the bar, 16:00hrs. The adres is 2 Sint-Antoniusstraat, Antwerp. We’ll be there at the opening night, if you want to meet me, I’ll be the guy with 7 different Negronis and a plate full of pulpo in front of him, tasting and tasting and tasting and tasting… 😉 Yummy!
If you’re lucky you might get an invitation like this.
Negroni Wars
On a sidenote and for those interested, we notice a possible upcoming Negroni War here. In the red corner you have Gruppo Campari, being the first brand claiming the Negroni as their own and in the blue corner you now have Bacardi-Martini deducing (somehow correctly) that if an amaro can claim a cocktail, so can the vermouth in it! Please people, let personal taste prevail, so do we and nobody stops you from being a diplomat and make your Negroni with Rubino and Campari!
Bijou, a diamond in the rough? No, it's definitely well cut and polished! A hidden jewel then? No, not really hidden, just rather modest. This bar created by cocktailian veteran, Ben Belmans and the bearded ginger sultan of drinks, Dieter Van Roy is a sparkling stone amongst pebbles! Even so that - not entirely unexpected - it won a Venuez Hospitality Award for Best Belgian Cocktailbar, within one year of its own existence.
As a young dad I can assure you that a babyless evening out feels like a million holidays. So after finishing off several bottles of milk we dropped our beloved baby daughter into the care of her grandmother, promising not to be late again to pick her up, etc, etc…
We set course for Antwerp and putting the pedal to the metal we arrived there without major traffic incidents (apparently that only happens when we have to take the baby to the doctor). Upon arrival in the big city, the adrenaline started to kick in, not a word was spoken, tension filled the cockpit, four eyes locked on both sides of the road, the 1000 yard stare, like a soldier in a trench. We were trying to find a parking spot and as we all know finding a parking spot in Antwerp is “damnation without relief”. It all comes down to luck, so we came prepared: I had put three horseshoes in the glove compartment, two rabbit’s feet on the rearview mirror, we were chewing four-leaf clover whilst throwing salt over our shoulder and before departure I had kicked a goblin in the nut sack, just to be sure.
And lo! A parking spot! After checking GPS, no more than 10 yards from the Bar itself, how lucky can you get (on a Saturday night in the City)? In gratitude I slaughtered a black hen, singing blessings to the entire Babylonian pantheon.
We were on a tight schedule: less than two hours for the bar and then off to the restaurant where we had booked a table (booking tables on a Saturday in Antwerp is “damnation without much hope for relief”). My wife inquired on the proximity and exact location of the bar, I decidedly pointed my finger at two lamps, a billboard and a glass door with a logo, “there it is”. As I said it’s not hidden, but very modest. You could just walk past it and never know you’ve passed the doorstep of Bijou. It kind of fits the personality of the bar, I think. Bijou is like the mysterious femme fatale, seductive but taciturn or the tall, dark stranger burning a match to light your cigarette.
Look at these beautiful titular fixings! Sheer libations bliss! And the crisps are quite nice too.
We entered and made our way to the bar through a corridor lined with seats and tables, empty now, all occupied within three hours from my visit. I always try to visit bars early in the evening, you know within one or two hours after opening. It’s a special atmosphere, like greeting somebody at the breakfast table or watching a person waking up. You can discover a lot of the bar’s personality at that moment and it’s much easier to have a chat with the bartender.
At the far end of the corridor was the bar. The rather dark room bathed in a golden light, as if a fireplace was burning. And with the cold outside that was a welcome sight. We were welcomed with smiles and polite gestures towards a table. Our coats were taken and we were offered a glass of water. Then there was the menu and with it came a large circular card.
The menu is filled with classics and a few personal inventions like the Lazy Red Cheeks – which actually has become a classic a long while ago – and the Geraldine amongst others. What struck me immediately is that there is a large list of bottle-aged cocktails. Now we all know the small hype a while ago to barrel age everything, which was nice for some cocktails, but in many cases unnecessary or even uncalled for. I remember some very nice barrel-aged Negronis. But bottle-aged is rather uncommon and in these quantities unseen before. One also wonders: how does it taste, what difference does it make?
The bottle aged El Presidente and Geraldine.
We decided to ask the bearded drinks wizard who joined us at the table. He answered us that besides the taste, there were several other reasons to go for bottle ageing. Taste wise the cocktail becomes very smooth and has a rounder, more intense taste. Apart from that, it is bottled months ago so you can serve cocktails extremely quick. That’s why there’s two huge freezers besides the backbar. They’re filled with glasses that already have iceballs in them, so basically you just take out a glass, open a bottle of cocktail, pour in the requested quantity, give it a little stir, garnish on top et voila! And finally, in the not too distant future, they think of selling the bottled cocktails commercially.
Sounds like a plan to me. Now we were curious about the taste of course. There was Cuban music playing and since Castro had passed away recently my wife decided to go for the El Presidente. I chose the Geraldine, from the description this looked amazing: Pierre Ferrand Cognac, Sherry, Amaro Montenegro and other ingredients. Perfect for me. The drinks arrived in no time, really immediately. And frankly, they’re excellent! Super smooth, like silk almost. Great and enduring rich taste.
Dieter Van Roy, conjuring a custom drink for your favourite author, based on Vida Mezcal.
I had to ask Dieter: ” don’t you really become quite bored when you pour everything from one bottle?”
“No, not really. We’re not limited to our menu and can make custom cocktails for our guests too, depending on their likes and taste. So in the quieter moments you can see me shaking and stirring quite often.”
“So, it’s actually the best of both worlds. When it’s busy you can serve extremely fast and when it’s quiet you can freewheel all that you want?”
“Basically, yes.”
“What’s with the circular menu card?”
“It’s actually our range of exclusive spirits and wines. As you can see they are sold by the centilitre. This way you can taste a very exclusive whisky, bourbon or rum for example, without burning a hole in your wallet.”
“Or instead of a regular sized one, you can go for several smaller samples.”
“Indeed.”
See the colour of the light? Now imagine it’s freezing outside and this bearded spirits sorcerer is making you a hot buttered rum.
There’s also a separate ‘fumoir’ where you can enjoy the finest cigars and they do serve a delicious platter of finger food!
As a final remark about Ben Belmans and Dieter Van Roy’s Bijou Bar – and it summarises everything actually: we didn’t want to leave! It’s cosy, comfortable and timeless, plus the drinks are near to perfection and so is the hospitality!
Four and a half skulls out of five, well done Bijou! Cheers!
Every year Maison Ferrand launches a cocktail book in a different city, this book represents the (cocktail) culture and bartender scene of the country the city is located in. It started 5 years ago in Paris, followed by Berlin, London, Singapore, NYC and now Antwerp, Belgium. The good people of Maison Ferrand immediately spotted how surreal our country is and decided without a single drop of hesitation to adopt the famous painter Rene Magritte as inspiration and leading theme.
'Ceci est un cocktail book." was born. Location: Ben Belman's beautiful bar 'Bijou'.
After introductions Alexandre Gabriel, owner and master blender of Maison Ferrand took the stage. Well, stage is a big word, we cramped him in a corner where at least 75% of the attendees could see him. I mean this bar was filled to the brim with Belgian bartenders… and some press. A few exceptions give or take, I believe that everybody ever mentioned on this blog was there. The place was vibrant with enthusiasm. Just like Mr. Gabriel, this man was on fire. Not literally of course, but he was the proverbial waterfall of passionate fact- and storytelling, all of it interlaced with brilliant quotes. He started off immediately with: ” A good spirit is like a great book. Not a good book. ‘Good’ is not good enough, it has to be memorable!” Meaning that you need not necessary like the spirit, but it has to leave an impression on you. By that he wasn’t referring to splitting headaches, a hole in your tongue or diabetes, but more something like, you know, worth remembering.
Mr. Alexandre Gabriel, Master Blender and Owner of Maison ferrand. This man is very high spirited!
When asked to describe Maison Ferrand, he replied: “We’re one of the oldest cognac houses in the world. The family goes as far back as 1610.” Quickly followed by “We’re also a bunch of misfits who like doing things differently!” How exactly? “By don’t sticking to the guns, as a Master Blender I always wanted to revisit the spirits, approach them from a different angle and that’s what we’re trying to accomplish with our little company.”
Don’t walk the beaten path is basically what they’re doing and I love that. Next there was a tasting of their spirit range and we started off with the 1840 cognac (not a bad start don’t you think?). “I love young cognacs… that are made more than a hundred years ago!” said Mr. Gabriel and we couldn’t agree more. If your spirit needs to retire for several generations in a barrel before it starts to resemble something palatable then there must be something wrong with your distillation method. There’s a lot of spirits these days that taste like a wooden plank dipped into some sort of marmalade or fudge, soulless junk in my opinion. Not so with the 1840 cognac, I loved it, it’s all grapes and standing on rolling green hills with the occasional wild flower under a summer sun, finishing with the distant humming of a single bumblebee. For the record, it is not made in 1840, but it is made in the fashion and style of an 1840 cognac (in this case a Pinet Castillon).
Tasting in progres
Next up was the Cognac Pierre Ferrand with Banyuls finish. Although not our favourite, again a good example of Maison Ferrand ‘doing things differently’ and you gotta love them for it. For ages people thought it was illegal to store cognac in wine barrels, but Alexandre and some other people started to dig in the past and question this. After extensive research they concluded that: “it is legal, but you better not tell anybody.” That’s exactly why they put “Banyuls Finish” on the label… are you beginning to see why I love these people?
The following bottle was a familiar friend: Dry Orange Curaçao. This is amazing, you have to try this, it’s an absolute wonder potion in cocktails, but also nice to taste neat. Somebody once said when asked to describe it that it tastes like Cointreau only less sweet. That does not nearly begin to describe it! Less sweet, sure, but also the cane sugar is toasted and barrel aged and the liqueur is distilled in the same pot still as the cognacs. Taste and try!
Next up Citadelle Reserve Gin. I always liked the Citadel range, it’s straightforward and delivers the goods as a good gin should. Very unlike some of the neo-gins which are described a lot like shampoos containing strawberries and lychee or lapsang and yuzu. That’s not approaching a spirit from a different angle, that’s running away from it. Actually yuzu is in the recipe of Citadelle Reserve, but you know, it’s done differently! Alexandre said: ” a great gin is not a Caesar’s salad!” And right he is. The Reserve is a ‘yellow gin’ , meaning that it’s aged for a while. In this case exactly the amount of time it would take you to smuggle a barrel out of the port of Dunkirk ( in what we now call France, but used to be Flemish and a real pirate hole too) and bring it to London. Why? Because it happened on a regular basis after 1775.
After the tasting all the bartenders jumped behind the bar and made their cocktail from the book. Here from left to right: Ben Belmans (Bijou), Olivier Jacobs (Jigger’s), Vitas Van de Cauter (Uncle Babe’s)
After that it was the Plantation Jamaica 2002, which is a fine rum, very intense. A real slice of Jamaica. And last, but not least, we tasted the famous Plantation Pineapple Rum: Stiggins’ Fancy. It is a rum created by Alexandre Gabriel and none other than David Wondrich. Pineapple rum was already a thing in the 19th century to such extent even that was mentioned in Charles Dickens’ Pickwick Papers where a reverend named Stiggins enjoyed a sip of pineapple rum before and after every sermon so to speak. This spirit is an absolute delight, it’s good in cocktails but we equally enjoy it neat. It is made by infusing the skin of Victoria pineapples for one week in Three Star Plantation Rum and afterwards distill it in the pot still. In the meanwhile they have infused the fruit of the pineapple for three months in the Plantation Original Dark, then they marry the two spirits together into Stiggins’ Fancy. Sheer bliss!
Bruno Simons (Mixing Tales) and Ran Van Ongevalle (The Pharmacy).
The cocktail book, you ask? Well it’s a booklet of a hundred pages long, filled with beautiful pictures by Evy Ottermans and recipes from about every self respecting cocktail bar and their best bartenders in Belgium. A must have, we believe.
As a conclusion I must say that Maison Ferrand is a house that I could call home. It’s small, cozy, visionary and passionate. It rebels, does things differently, producing a unique vision on spirits and a range with character and history. A toast to you, with this fine Plantation Angels Share. Cheers!
To augur the cocktail and spirit trends for 2016 is more like horoscopes, tarot and disembowelling lamb to check their livers for strange spots. It’s not hard science. So instead we take a look at what we saw in 2015 and what we would like to see in 2016, mixed together with what we could possibly see in the future. Also we’re talking mostly about Belgium here and not the UK or USA.
Cocktail bars are slowly shedding their retro vibe
So less bowties and suspenders walking around in 1930’s speakeasies or 1920’s flapper parties, chique American Bars or Café de Paris. I still love those bars, most of them are great. In my opinion it is exactly the same thing as the old Tiki bars, where they wanted to transport you to a Polynesian island and experience a tropical vacation without leaving town. The speakeasies and retro bars want to transport you back into time and serve you 19th century cocktails in a 1930’s bar. And we enjoy that very much.
It is logical that we took a few steps back into time to relearn what cocktails, hospitality and bartending are, considering the republishing of Jerry Thomas’ recipes and the beginning of the cocktail renaissance. But after these few steps back, we’re ready to lunge forward and actually interesting times are ahead of us to see and observe the new concepts of cocktail bars that are coming. The signs were already there for a while, like for instance the influence of star restaurants which introduced new techniques, products, textures, etc… or pre batched cocktails on tap or the “highballisation” of drinking culture. You name it. One thing remains definite: the future brings new things. Sometimes so fast that we start to wonder whether the greater public will be capable in keeping up. Or will it be reserved for the few who always remain hip & trendy? The question brings us to our next observing.
So, less of this, although these people rock!!!
Less classy, more dive bars
Don’t get me wrong, classy is fun too. It doesn’t necessarily equals stiff and boring. I can really enjoy a classy bar with waiters and bartenders dressed in starched white bowing to you in humble servitude fixing your drink with ice-cold perfection like they were performing a hart surgery. On the other hand I also love the more upbeat bars, where everything is pleasantly chaotic and the bartender looks like a tattooed hermit covered in locusts, preparing your cocktail like an Italian chef would make his personal pasta recipe. As long as the drinks, the service, the atmosphere and the company are good, people will normally enjoy themselves. All the rest depends on moods and preferences.
Interesting to notice is the fact that three of the last bars that opened here in 2015-16 are a distinct move away from the “classy” ones. You got the Dirty Rabbit – former (classy) Josephine’s – a rock n roll cocktailbar, then there are the two side projects of Jigger’s: Pony’s and Ganzerik. Pony’s is a ‘no brand’ cocktailbar with about 8 cocktails on the menu – if I remember correctly – all of them 10€. And Ganzerik is more like a local pub with beer, local food and simple cocktails. It’s on my top to visit list. All three have one thing in common: they scream “cocktails are for everybody”! And they’re absolutely right.
The Ganzerik, cocktails for everybody (and craft beer and food and good service and happiness and …).
Considering the cocktail renaissance it’s a logical step in my opinion. Before that cocktails were nothing more than spiked lemonades and we needed to convince ourselves and the public that there was more to it than that. That a bartender was more than an underpaid school dropout, but somebody with a particular set of skills and knowledge who can do more than just fix you sickly sweet shit. That bartending is about serving people and making a visit to a bar an entire experience. Actually an entire drinking-culture became reinvented and we brought back from America and the UK: Speakeasies, pre-prohibition bars, bowties, suspenders, tattoos and awesome drinks. Amazing concepts and experiences were created, we still love them all. (cf the first observing above)
Actually the bartenders and cocktailians did their best so hard that it scared some people away (apparently) who thought it was too classy for them or misunderstanding that most of those “bar rules” are written in great fun and mostly mere suggestions. (The bartender is not going to flip a shotgun from under the counter and shoot your head off when you start talking into your cell phone. He might do that in his mind, you see but he’s not going to spit in your drink. If the conversation is a hindrance to other customers he will ask you to continue your phone call on the terrace or something.) Some people got scared that they would misbehave in some way or another. Or think it’s just for the rich people, it’s too expensive (those people prefer to sip on their Malibus, Pisangs and Safaris somewhere else).
I actually remember one person who asked the oft repeated question: “where can I get a good cocktail?”, I answered by naming and describing a well known Belgian cocktail bar whereupon she interrupted me, gasping: “Oh, no! That’s the bar where you have to ring the door and then they put you in the cellar!” I replied: “Well you make it sound horrible, but it’s actually quite enjoyable. They’re the nicest people with the best drinks you can imagine!” Large hazel eyes stared at me in doubt and disbelief. “Am I not underdressed for the place?”, she squeaked. My turn to blink in disbelief at the late twenty-something lady, my eyes snapped 160cm down and back up again. “Look, you don’t have to worry about that at all, nobody has to, actually. You can walk in there sporting a mohawk, 21 different face piercings and a stench-core punk shirt and they will still serve you!”.
And I heard more comments like that on cocktail bars in general. These people are mistaking obviously, but it doesn’t stop the bartender/owner – creative as he/she is – to think about some solution. And the “solution” is simple: create a “normal” dive, beer, people, music bar and serve cocktails too, apply everything you’ve learned about hospitality and tada! I think Attaboy in New York was the first to come up with the idea one or two years ago and now it’s here. Here end the two most important observings, what follows are just a few points you should remember.
The “future” and cocktails beautiful pictures, featuring Pony’s by Jiggers Ghent.
Low alcohol cocktails will continue
Yes they will. We’re practically forced to. Considering insane taxations on spirits and the delusional political opinion that when you’ve had 2 ounces of navy strength rum you’ll step into your four-wheeled killing machine and mow down an entire village. Don’t get me wrong, I have nothing against low alcohol cocktails, I love them, but I just hate the reason why people tremble in fear at high or even normal proof spirits. It’s not their fault though… money is. Anyways, there’s a lot of creative and exquisite low alc cocktails around now, so you can safely drink two or three.
Not another gin
I’m sorry, but I’m good with what’s on the market and frankly there’s so much derivative work that they’re almost making categories for it. Remember how we f***ed up genever?
In regards to gin, I don’t want a vodka that smells like bath salts or potpourri. I don’t want a miscreant distilled from the garbage they even wouldn’t dare to give to cattle mixed up with a dozen disgusting aromatic oils to – literally – cloud the bad base product in the first place. “Here’s shit covered in flowers, thank you for your 40€!”. I want juniper berries and a few other botanicals in a smooth distilled product made from quality grain. But that’s just my opinion… you know, Gin! Not something else. I love the few beer distillations that are going round, but please, stop calling them gin! It’s not. Invent another name, another kind of spirit, maybe?
Ginger ale
They call it the new tonic, well f*** you, it isn’t. It’s ginger ale. And it’s good. And more and more companies are creating their own, which is good. But if somebody starts to add flowers or whatever to it to create “that very distinct and unique ginger ale” then please reconsider. Ginger ale is a fantastic product and you can make great cocktails with it.
Agave drinks
Mezcal and tequila will keep their steady, slowly rise. There’s a recent book by Kobe Desmet and Isabelle Boons that introduces you to this spirit if you want to know more about it. Mezcal is amazing and a bartenders favourite for over two years now.
Easy written and complete information on your favourite agave spirits
Single serves
This is something I’d like to see in bars in the future. Just a single spirit, a little tweaked up regarding the taste of the customer. I started doing this with genever, stirred a few seconds over ice and served straight up with a lemon twist and a scrape of nutmeg. It’s amazing and you can think of thousands of variations using any spirit you have. It’s well worth a try.
Sometimes you really start wondering, seeing these countless and delicious variations and dedications. Quite a few people go very extreme in this, resulting in the unavoidable remark by someone: “is this still a Negroni?”. The question is, if not, what is then? The answer must be sought in its clouded and disputed origin…
The official recipe as we all know, is equal measures of gin, Campari and red vermouth. And logically, when we want to make a variation on it we start to substitute one of the ingredients for another. starting with the spirit, this resulted quickly in rum Negronis, whisky Negronis, bourbon Negronis, cognac Negronis, genever Negronis and so on. Next we switch Campari for other amaro like Cynar or Averna or others. Finally we can change the vermouth from red to dry, white or even use quinquinas and other stuff. Also measurements can be adapted, bitters can be added, glasses can be rinsed, perfume or smoke can be used, etc, etc…
Actually it is fantastic to see this unbridled, unlimited passionate creativity of bartenders playing around with this famous Italian aperitif cocktail. Recently we had the BeNeLux Negroni Competition organised by Campari and even though the jury contained several very experienced Negroni lovers like Salvatore Calabrese en Mauro Mahjoub, it must have been very difficult reaching a decision on the winner (in this case Sofie Ketels from Sofie’s Living Room, De Panne, Belgium) seeing and tasting all these different and delicious Negroni styles. But what when you encounter a recipe in a book, that contains gin, sherry and Galliano; then you really start to wonder, delicious as it might be, is this still a Negroni? And if not, why then?
Lucca Picchi serving a Negroni to two eagerly grabbing hands
Luca Picchi
We recently had the good fortune to attend a workshop concerning the famous Negroni cocktail. The workshop was given by the great Luca Picchi from Florence, Italy, who wrote a hefty 221 pages about the Negroni, focussing on its origins. We like the book a lot, we read it with pleasure and delight and eventually learned and deduced something that was new for us about the origin of this iconic cocktail.
Campari Sodas at Camparino in Milano
A letter
Most of you already know the origin of the Negroni, featuring the famous Count who gave his name to this delicious red libation. Camillo Negroni probably was indeed the original reason for the creation of the cocktail. There are pictures of him drinking (a Negroni?) at Casoni Café and more importantly there is a letter, dating 1920, from a friend who advises him not to drink more than 20 ‘Negronis’ a day. This letter actually proves that there was a drink in 1920 named after him. Much more interesting is: what’s in it and how did it became to be (the drink, not the letter) in the first place?
Camparino
‘Americano’ is not just one cocktail
The popular story is that count Camillo, whilst in Florence, walked into Casoni’s and asked Fosco Scarselli, the bartender, to…erm…”spike” his ‘Americano’. Now here the story starts. I always thought the actual Americano cocktail was meant here and only to be told later that it was in fact a Milano-Torino, which was called Americano afterwards (so they say) due to the high popularity with Americans (tourists, businessmen or soldiers you can choose between stories here). In my strictly personal opinion ( I do not claim this to be the absolute truth, it’s just a theory of mine) he did not mean the actual Americano cocktail. Americano just means ‘American style’ and refers to the then rather new fashion of mixing one drink with others. That is what we’ve learned from Luca Picchi.
A fantastic Negroni variation in MAG bar in Milano the rim of the glass has been garnished with cacao powder
The drink in this case probably just being vermouth, which was extremely popular in Italy at that time. “American style” meant ‘the way they drank drinks in America’ and the very popular ‘American bars’ in Europe. So it probably has nothing to do with American soldiers after the war – a story which I hear and read frequently. Americano was probably nothing else than saying “cocktail” in Italian. You know, mixed with a spirit or amaro over ice. That information was new for me.
Vermouth as a base
So Camillo probably ordered a simple Italian vermouth (which was extremely popular by then), but had it made American style to strengthen it. The bartender, Fosco Scarselli, chose gin and then Camillo himself chose to add some bitters – Campari most probably – and thus created his signature drink. We deduce this out of an interesting interview with Fosco himself in 1962 about the Negroni. He (Fosco) literally says: “I added a few drops of gin to fortify the drinkand then the count had the habit of adding a few drops of bitters“.
MAG bar @ Milano
Eventually other guests at Casoni were curious and also ordered an Americano ( meaning, I think, as much as ‘vermouth cocktail’ or just ‘cocktail’ in general), Negroni style. And so the birth of one of the most famous cocktails in history came to be. I think the story is very credible knowing that the count spend more than seven years in the USA in the exact ‘golden age of cocktail making’ before he came back to Florence and ordered his drink. Also, the vermouth back then, was served in small liquor glasses (about 1 or 1,5 oz), which explains the “drops” of gin and bitters and the sentence in the letter that warns him not to drink more than 20 of it each day. Also when you consider his words, he says he adds two things (gin and bitters) to something he didn’t mention. Something so obvious that he needn’t mentioning it and I think that’s vermouth.
Campari ‘Americano’
And the story of Gaspare Campari who made his famous red amaro “americano” to make it more palatable and trendy for the Milanese high rollers at that time is a different story that eventually converged into the Negroni drink. The theory makes sense, I think, also considering the way Negronis are made today. By which I mean all the variations on it. What really defines a Negroni? Is it the gin? Surely not, it is the first thing they replace by something different. Is it Campari? Although most Negronis are made with it, it can also be made with other bitters and even though chances are high that the first one was made with it, we’ll never know for sure.
2 Americano’s
So actually it’s two different kinds of Americano coming together: one being gin + vermouth, the other being: amaro + vermouth. Of which the common element is the vermouth. In the end it gives us our answer to the question as to what defines a Negroni. In my opinion it is – very simply like the recipe says – a combination of spirit, vermouth and amaro. May you break this rule and create something else? Sure! Can you call it a Negroni? Well, it’s a free country, so you can call it whatever the hell you want, as long as it tastes good. Because, no matter how many Negroni “families” you create, the real Negroni will always be remembered as equal measures of London Dry, Campari and red vermouth.
Luca Picchi’s Coffee Negroni
Negroni families
Speaking of Negroni families… how about the other count Negroni? You know, General Pascal Olivier de Negroni, which one of them is the real Count? Well, why does one of them have to be fake? It is perfectly possible. A letter written by Pascal mentions a vermouth cocktail which was received well by the other officers. Perfectly possible, although it would be interesting to know more about the ingredients.
Negroni Sbagliato @ Bar Basso where it was invented and made by the son of the inventor. These glasses were huge! More like vases.
Countless Negronis
In the end it doesn’t really matter who invented the drink, eventually somebody somehow would have come up with gin, Campari and red vermouth. You know, I prefer ‘countless’ Negronis over Count Negroni, any time.
Located in the beautiful ‘La Pharmacie Anglaise’ and decorated by Max Colombie of ‘Oscar And The Wolf’ Hendrick’s ‘Chambers of The Curious’ really aced its Pythonesque revelry of ‘The Weird’. Also seeing that team behind the bar gives us clear evidence that the big train of Brussels Mixology is slowly starting to roll.
The place is absolutely beautiful, inside and outside. The building is actually a 19th century neo-gothique pharmacy designed by famous architect Paul Saintenoy for a famous Belgian pharmacist who sold chocolate as a medecine (he is now better known for his cooky factory that still bears his name: Delacre). If Mr Delacre would be able to see what has become of his fabulous pharmacy, he wouldn’t mind at all! The outside of the building looks like it was ripped out of a Disney movie, complete with a woman living on the upper floor who likes to chat with mirrors. The inside is warm, cosy and f***ing crowded if you arrive on a Friday night at 21hrs.
There’s stairs an’ rooms everywhere
There’s an unusual labyrinthine feeling about the place, there’s always another door leading to another stairs leading to another room. An unusual experience especially since every room seems to be filled with a mixture of objects which obviously must have belonged to Mary Shelly, Terry Gilliam or an extraordinary successful cucumber producer. Some of the rooms had weird experiments going on… “Should I like to be tested?” “No, sir, thank you! I’ll try my luck at the bar!”
You set off looking for the lavatory and they send you to this…sorry mate, thought you said the laboratory
The bar is obviously located in the former pharmacy’s shop, complete with wooden cabinets and balcony. Behind the stick were two familiar faces, good bartenders, who both competed in the Belgian World Class Competition: Alexis Mosselmans and Ennio Campanaro. Energy, enthusiasm and 100% passion for the Craft. They form such a dynamic duo that I hereby baptise them “The Sultans of Sling” (sling is not a typo, but a type of cocktail if you were wondering). It is good to see the Brussels Cocktailbar Scene flowering and producing specimens like Alexis and Ennio. I’m sure we’ll be seeing more and more cocktailbars very soon in Brussels.
Alexis Mosselmans, original photo by Laetitia Bica.Ennio Campanaro, together they’re the “Sultans of Sling”
Do go and visit, you have the chance until the end of October. It is located at Coudenberg 66, Brussels, a stone’s throw away from the Central Station. If you want to have yourself tested make an appointment.
Hendrick’s -Chambers Of The Curious – La Pharmacie Anglaise, Brussels, BelgiumHendrick’s -Chambers Of The Curious – La Pharmacie Anglaise, Brussels, Belgium
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