Our wine specialist Jasper Van Papeghem is ex Best Sommelier of Belgium 2017-2018 and former sommelier of two-star restaurant De Jonkman in Bruges. Each month, he brings his own unique perspective on the world of wine & spirits. And he gives insight into his notebook with 'coup de coeurs'.
We did not become European football champions, unfortunately, but we still remain world champions in one discipline: the aperitif. No other country has such an extensive aperitif culture as we Belgians do. Often, a second table is brought in to get rid of the endless pots, bowls and plates. The aperitif is also the ideal moment to renew and strengthen ties and to get to know new people.
Our national holiday therefore seemed like the ideal moment to do a little apéro à la Belge special with a few Belgian cocktails. People are often a bit scared of cocktails: they often look difficult, with actions that require some skill and above all, doesn’t it require a lot of material? The cocktails I have chosen are quick and easy to make with products that are readily available everywhere. All you need? A shaker and a peeler. Try to follow the recipes carefully, especially the first time, but don’t let that stop you from experimenting with different ingredients and proportions later on.
1/ GILI
The 100% Belgian, natural, zero waste drink based on the mighty ginger root can be used in 1001 ways in the kitchen and bar. Spicy yet with a surprisingly fruity edge: https://www.gilidrinks.com/nl_BE/ginger-juice-story
Virgin Mojito:
Requirements:
- 6 cl Gili ginger
- 1 tablespoon cane sugar
- 1 lime
- Bristled water
- Crushed ice
- Mint leaves
- Cucumber flowers
Preparation method:
- Put the ginger, cane sugar and two wedges of lime into the glass, muddle them so they mix well and release the essential oils of the lime.
- Add the crushed ice and carefully pour the sparkling water over it.
- Stir well with a stick (or straw) and garnish with plenty of mint and a few cucumber flowers (also called borage) and two slices of lime.
Mary White
A Belgian vodka? There are few spirits that are as often misused as vodka. Too sweet, no taste and often nothing more than cheap alcohol. This Belgian premium vodka is made from only the best grains and in an original copper kettle. Pure, clean and tight: https://marywhite.be
Cosmopolitan:
Supplies:
- 4.5 cl Mary White vodka
- 2 cl Cointreau
- 1 cl freshly squeezed lime juice
- 5 cl cranberry juice
- ½ cl sugar water
- Iced ice
- Martini glass
Preparation method:
- Chill the glass with some ice cubes. Meanwhile, pour all the ingredients into a shaker which you also fill well with ice.
- Shake well until you get a little ‘freeze’ on your shaker.
- Now remove the ice cubes from your Martini glass and carefully pour the glass through the strainer of the shaker to ensure no ice cubes enter your glass.
- Garnish with a slice of lime and a sprig of cranberry.
Moscow Mule:
Requirements:
- 6 cl Mary White vodka
- 5 cl Gili ginger
- 2 cl elderflower syrup or cane sugar
- 1 lime in wedges
- Bristled water
- Crushed ice
- Muddler
- Stone or copper mug
Preparation method:
- Pour the elderflower syrup (or 1 tablespoon of cane sugar) into the mug and add three lime wedges.
- Mash the segments into the sugar with the muddler (if you don’t have a muddler, use a fork or spoon) so that the essential oils mix well with the syrup or sugar.
- Then pour in the vodka and stir well again.
- If you do not have crushed ice you can simply put some ice cubes in a towel and hit the table, floor etc with the towel until you have crushed ice. Now add the crushed ice and stir well.
- Fill the mug to the top and to your taste with some extra sparkling water.
- Garnish with lots of mint and the last wedge of lime.
mora mora
Mora Mora in Madagascar means softly, gently. A soft brown rum liqueur so based oncoffee and real vanilla from Madagascar according to an ancient (obviously secret) family recipe. Ideal as an ending or to give your cocktails some extra punch: https://www.rhum-moramora.com/?lang=nl#secret
Espresso Martinez Diavola:
Requirements:
- 3 cl Mora rum
- 3 cl Mary White vodka
- 2 cl Kahlua or Tia Maria
- 5 cl iced coffee (strong)
- 0, 5 cl sugar water (after dinner 1 cl is allowed)
- 3 coffee beans
- Wheated cream
- 2 chili peppers
- Chili powder
- Big tumbler or irish coffee glass
- Iced coffee cubes
Preparation method:
- Put all the ingredients (except the whipped cream) into a shaker and shake vigorously about 10 times to mix everything well.
- Then pour everything into the glass and garnish the glass with two chilli dots to resemble two horns.
- Gently pour the well whipped cream via a spoon into the glass so that it floats on the cocktail.
- Garnish with 3 coffee beans and finish with a little chilli powder.
Dark ’n Stormy:
Instituents:
- 5 cl gili ginger
- 7 cl mora mora rum
- 2 lime wedges
- 1 sprig of sage or verbena
- Ginger beer (old Jamaica or fever tree)
- Big ice cubes
- Big glass
Preparation:
- Fill a glass with a few large ice cubes and carefully pour in the Gili and rum and stir well.
- Smoke a few small notches into the rind of the lime wedges (or gently squeeze them over the glass) and add them to the glass.
- Stir well again and then carefully pour in the ginger beer to preserve the carbonation. Garnish with a sprig of sage.
maderista
The guilty pleasure of just about every (top) sommelier. The idyllic island of madeira has two world-famous exports: Ronaldo and one of the most unique oxidative wines in the world: the madeira. This madeira is made by one of the greatest connoisseurs and collectors of madeira worldwide: Bert Jeuris. His collection of old madeira even dates back to the 18thth century! Together with Francisco Albuquerque, he made this digestible, fresh madeira that far exceeds the cow’s tongue… https://www.theportugalcollection.be/nl/shop/maderista-dry-reserva-MADDRY-0
Requirements:
- 5-7 cl Maderista
- 3 drops of Angostura
- 1 sprig of lemon herb and edible flowers (Indian cherry or lavender)
- Tonic (Fever Tree Mediterrenean, Indi or Gemelli)
- Granberry zest
- Big ice cubes
- Wine glass or Gin Tonic glass
Preparation method:
- Fill the glass with a few ice cubes and pour the Madeira (take the medium dry if you like it a little sweeter or the dry if you like it a little bitter) over the ice cubes.
- Top carefully with the tonic. Opt for a slightly sweeter tonic to keep things nice and fruity.
- Garnish with a zest of grapefruit (or orange if you don’t have any) and, as a tribute to the island of Madeira, an edible flower such as nasturtium, violet, lavender or marigold.
- Stir gently to preserve the tonic’s carbon dioxide:
conte negroni
For more than a hundred years, the negroni has been one of the absolute classics among cocktails, and this Belgian negroni follows the original recipe as legend has it for Camillo Negroni. Perhaps a little sweeter than the contemporary version, but therefore suitable for a wider audience. https://conte-negroni.com
Requirements:
- 10 cl conte negroni
- Appelsienzeste
- Angostura Bitters
- Big ice cubes
- Tumbler glass
Preparation method:
- Use a nice tumbler glass and put the Conte Negroni in it.
- Garnish with a long string of orange zest or use a grapefruit zest.
- Do you like something more bitter? If so, add a few drops of Angostura.
- A nice twist is to use 50/50 Conte Negroni and tonic (preferably Gemelli tonic).
Cala Kumquat
Another gin? Yes, but what a one. 100% natural ingredients. With the utmost care and respect for the craft, the plants, berries and fruit are distilled separately and then assembled by the master distiller of Biercée Distillery. Surprising as a gin tonic but really surprising in cocktails: https://www.cala-kumquat-spirits.com/nl/ingredienten/
Kumquatini:
Requirements:
- 1 shot of dry white Vermouth (Noilly Prat, Martini)
- 6 cl Cala Kumquat gin
- A few drops of Bleeding Hearts Calamansi Bitters
- Lemon zest
- Pair of blueberries or kumquats
- Martini glass and a mixing glass
- Iced ice
Preparation method:
- Prepare your Martini glass with some ice cubes.
- Inject the Vermouth and Gin into the mixing glass (or other large glass) and stir well to chill and mingle the flavors.
- Then pour the mixing glass (or glass) through a strainer or coarse sieve into the Martini glass.
- Garnish with 2 half kumquats or pin a few blueberries to a skewer for a classic feel.
Gin Tonic:
Requirements:
- 5 cl Cala Kumquat gin
- Tonic (Gemelli, Indian, Fever Tree Mediterrenean)
- Lemon zest
- 2 kumquats
- Verbena
- Big ice cubes
Preparation method:
Gin tonic needs no explanation I think? Make long zests of lemon or one thicker zest and rub it gently in the glass to release some essential oils. Garnish with some verbena or in season 2 kumquats cut in half.
After Marie discovered that she was intolerant to alcohol at the age of 18, she took the bull by the horns and set out to find alcohol-free cocktails that, apart from being healthy, had to be gorgeous. My personal problem with many mocktails is that they are often unbalanced and the aftertaste is too short. At the mocktail club, only the best ingredients are used and the composition is only done when both sisters like the result.
The Mocktail Club:
*Apple and Thyme: garnish with fresh thyme and lime slice. A nice interplay between the rich full flavour of the Belgian low stem apple and the spicy touch of the thyme. A nice twist is to add a tiny bit of white pepper and stir well.
*Basil and Elderflower: garnish with basil and lime. At its best from mid-May to a little later in June with a fresh elderflower. Always shake out the elderflower to make sure there are no little visitors in your glass.
*Grapefruit and Vanilla: garnish with pink peppercorns, grapefruit slice (or orange) and a pretty edible flower. For a real cocktail experience, top it off with soda water and a few drops of Angostura Bitters.
*Green tea and Orange blossom: garnish with fresh mint sprig, lime wedge and orange blossom. Nice twist? Cut a chilli pepper in half (be sure to remove the seeds) and rub it into the glass before pouring the mocktail.
*Raspberry and Lavender: garnish with a sprig of lavender, bergamot lemon (or lemon) or rose petals. This very aromatic mocktail is best served in a nice martini glass.
*Lemongrass and Chile: my personal favourite. Garnish with a piece of fresh ginger and jalapeño slices. This is a mocktail I often served at the Jonkman with fish dishes.
*Rhubarb and Fennel: serve with sprig of dill and pepper berries. For a fruity, refreshing touch, add two thin slices of green apple. Surprisingly delicious with goat’s cheese!
*Beetroot and Ginger: garnish with lime slice, pink pepper berries and small slice of ginger. Nice earthy flavours that go particularly well with steak tartare and sushi.
competition
Are you looking forward to trying these delicious Belgian aperos? Then we have very good news for you! Take part in our competition and stand a chance of winning a package with the various drinks featured in this article. Try your luck and who knows, you might soon be sitting outside, on your terrace, with one of these delicious cocktails in your hand…
How to participate?
1. Follow our Puredeluxe Instagram Page: https://www.instagram.com/puredeluxe.be/
2. Follow Local Exclusives’ Instagram page: https://www.instagram.com/localexclusives.be/
3. Tag 3 friends with whom you want to enjoy these delicious cocktails
4. Explain why these friends deserve it
5. You will have an extra chance of winning if you mention this competition in your stories
The winner will be the one who meets all the conditions and gives the most original reason why your friends deserve it!
The competition runs from Wednesday 21 July 2021 until Sunday 1 August 2021 at 00.00. The winner will be notified personally via a direct message on Instagram.
Do you want to discover more delicious drinks? Visit our PureFood page
