Posts by author
Lou Claessens
20 posts
“Nature taught me how to cook”
It was around the end of September when we visited chef Lily Joan Roberts and got a glimpse into her world. Her passion for cooking started at an early age…
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Brew-mance
Together with some interesting brands, we developed this drink for the launch of our website at Chef 19. With Everleaf taking care of the body and complexity, the Gimber provides a spicy kick of ginger. The verjuice and the espresso concentrate tie it all up with some depth and a bitter finish.
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Real Sparkling Fermented Tea
When it comes to pairing food with drinks, Real Kombucha is as real as it gets. And that’s exactly what founding father David Begg had in mind when he set out to brew this alcohol free drink. The goal was to create a worthy alternative for people who didn’t want to drink wine or beer, but still wanted something that could be matched to different dishes. When a friend offered him a richly flavoured Oolong kombucha, he knew he was on to something. One tea expert, a nutrition innovator and about 150 tea tests later, Real Kombucha was born.
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Hierbas & Tonic
Hierbas de las dunas is a herbal liqueur made in Cadzand, The Netherlands. They emphasize the maritime character of the drink by using herbs from near the North Sea, giving it a complex and salty profile.
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Espresso Martini 0%
This after dinner cocktail is usually prepared with vodka but today we will turn it into a non-alcoholic variant using the complexity of the Stryyk Not Rum.
Instead of an espresso shot, we will use cold brew concentrate for the touch of coffee. The foam, normally achieved by shaking the coffee, will be achieved by using egg white.
Instead of an espresso shot, we will use cold brew concentrate for the touch of coffee. The foam, normally achieved by shaking the coffee, will be achieved by using egg white.
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Japanese Beetroot
This drink is a combination of an Italian vermouth and Japanese citrus. The perfect aperitif for the autumn/winter period. The bittersweet flavor of the vermouth induces the appetite while the yuze provides some freshness. Beetroot, a rather uncommon ingredient, gives the drink its earthy but sweet aftertaste.
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Red Red Wine
The base of the drink is built upon a juice from Alain Milliat, made from Merlot grapes. It’s very high quality and ideal to construct such a beverage. Supasawa is added to balance the sweetness from the grapes and Seedlip Spice 94 introduces an aromatic character into the blend. In this Seedlip, notes of oak and allspice can be detected.
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The Cure
This drink was developed during the launch of Seedlip at an exhibition in Belgium.
The fresh acidity of the Verjuice pairs well with the honey ginger syrup and the herbal Seedlip Spice 94. It was inspired by the Penicillin cocktail, a drink that incorporates lemon, honey and ginger. The same ingredients were once used to fight off the flu, hence the name Penicillin cocktail.
The fresh acidity of the Verjuice pairs well with the honey ginger syrup and the herbal Seedlip Spice 94. It was inspired by the Penicillin cocktail, a drink that incorporates lemon, honey and ginger. The same ingredients were once used to fight off the flu, hence the name Penicillin cocktail.
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Everleaf forest – Made for spritz drinkers
Everleaf is a bittersweet aperitif created by Paul Mathew from London. Next to being a bartender, Paul is also a biologist. A fairly unique combination, much like this non-alcoholic drink itself. Not a single tastebud remains untouched with its complex infusion of botanical extracts and distillates from all over the globe.
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Classic Cynar & Tonic
Cynar is an Italian bitter aperitif made with 13 herbs and spices.
It gets its bitter profile from their main botanical being the Cynara artichoke, macerated in alcohol. It can be mixed with a tonic or soda to create an easy but delicious aperitif.
It gets its bitter profile from their main botanical being the Cynara artichoke, macerated in alcohol. It can be mixed with a tonic or soda to create an easy but delicious aperitif.
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