vrijdag 22 maart 2024
Whisky matured in Jerez? That's bananas!
zaterdag 2 maart 2024
Jack & Coke 3000 - Supported by AI
Is artificial intelligence already revolutionizing the creation of new products in the drinks industry? It appears to be a promising avenue for generating diverse samples that can then be evaluated by experts for potential success in the market.
Coca-Cola has taken this experimentation to new heights by delving into the realm of AI to craft a Coke Zero flavour fit for the palates of the distant future – the year 3000, to be precise. Surprisingly, they recently unveiled this futuristic flavour as a limited edition offering at the close of last year, prompting curiosity among enthusiasts like myself.
Upon sampling, the familiar essence of Coke Zero is unmistakable, yet there's a peculiar twist in its tail. While some may find it intriguing, I personally found it a tad too unconventional for my liking. Even when incorporated into a classic 'Jack & Coke,' the lingering aftertaste remained prominent, lending a distinct character to the experience.
While I applaud the ingenuity and forward-thinking behind this endeavour, the end result didn't quite align with my palate preferences. Nevertheless, it's a testament to the boundary-pushing nature of both technology and beverage innovation, showcasing the endless possibilities that lie at the intersection of cocktails, spirits, and technology.
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.
zondag 4 februari 2024
Book hunting - I released a book into the wild
Have you ever heard of “Book hunting”?
In Belgium, this is a fun activity for book lovers. When you have a nice book that you’ve already read, just pack it in transparent plastic and “release” it into the wild (with a note!), where someone else can find it … and enjoy it.
When I visited the annual book sale of our local library, I thought it would be nice to release a book about one of the most important ingredients in classic cocktails: Vermouth.
This fortified wine was originally used in cocktails to lower the alcohol level of the drink. Vermouth also adds tasty herbal notes to the drink, because of the many herbs and botanicals used in the production process.
The rest of
this post will be in Dutch because it contains instructions for the person who
finds my book.
Het boek dat ik heb “vrijgelaten” is “Vermout, de complete
gids”, geschreven door Isabel Boons en Ilse Duponcheel. Het bevat zowel de
volledige geschiedenis en achtergrond van vermout, als een overzicht van een
aantal bekende merken, lekkere cocktailrecepten en nog veel meer.
Laat weten dat je dit boek hebt gevonden op de Facebook groep van Boekenjagers (facebook.com/boekenjagers) of op www.boeken-jagers.be als je geen Facebook hebt.
Het zou leuk zijn als je ook een reactie achter laat op de Facebook- of Instagrampost over dit boek van Double Strainger.
Ben je uiteindelijk het boek beu, geef het dan door of laat
het opnieuw vrij…
zaterdag 20 januari 2024
Blood Orange Old Fashioned
During my wife's recent trip to London, she surprised me with a delightful gift from Harrods – a jar of exquisite blood orange marmalade. The moment I tasted it, I was captivated by its incredible flavour. Now, enjoying a slice of toast slathered with butter and this unique marmalade has become a cherished ritual.
vrijdag 29 december 2023
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.
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.
V Modern Italian, Schuttershofstraat 49, 2000 Antwerpen
zondag 17 december 2023
Tennessee Bonded Coffee
maandag 13 november 2023
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.