Booze Cruise

This week we talk about the grasshopper, that drink everybody secretly loves0.75oz / 22,5ml cream0.75oz / 22,5ml Creme the menthe ( Tempus Fugit )1oz / 30ml White Creme the cacao ( we used Bols )0.5oz / 15ml Cognac ( any VS will do )0.25oz / 7,5ml Fernet Branca3 drops Green foodcolouring if the color is important! ( doesn't add any flavor )Dry Shake, ShakeDouble strain in chilled coupetteGarnish:  Mint leaf Go check our IG at @boozecruise_podcast

Part 2 of the marathon episode with Rob Biesmans

This is the first part of a marathon episode with a mentor & friend for many hospitality professionals Rob Biesmans. Go visit him at Koks & Tales in Hasselt if you can and keep an eye open for his Big Daddy Falernum!

This week we walk you through the wonderful herbal riff on a dry Martini... The Alaska Cocktail.60ml / 2oz Old Tom Gin ( or Oude Genever )30ml / 1oz Yellow Chartreuse 2 dash Orange BittersStir for a solid 30 seconds Strain into a chilled coupe 

This week we talk about the widely loved and hated classic, Blood and Sand22.5ml Cherry Heering22.5ml Sweet Vermouth22.5ml Scotch Whisky22.5ml Orange JuiceMethod: Shake hardGlassware: Chilled CoupetteGarnish: Orange Zest

Everything you need to know about the obscure nautical nephew of the negroni1oz/30ml aquavit1oz/30ml Cynar1oz/30ml Manzanilla sherry2 dash Peach bitters ( orange bitters if you have to )stir & pour over ice in a tumbler/rocks glassGarnish with a lemon zest

This week we dive a bit deeper into the Paper Plane. A very young classic that deserves all the attention as it is a crowdpleaser, yet insanely layered drink. .75oz / 22,5ml Bourbon.75oz / 22,5ml Amaro Nonino ( Amaro Montenegro does the trick too ).75oz / 22,5ml Aperol.75oz / 22,5ml Lemon JuiceShake, fine strain in coupe glassGarnish with Lemon zest or an actual paper planeIf you enjoy what we do, please keep listening, subscribe and share with your clique!

We sat down with Gregg Glass, one of the main figures in the Whyte & Mackay house, next to Richard Patterson. He's also the founder of Whisky Works, focussed on amazing small batches & progressive projects. We had this lovely chat before he gave a short masterclass and tasting @ Blacksmoke in Antwerp. Probably the most beautiful BBQ spot in Belgium. 

In the first episode of TTT, we talk everything Old Fashioned. After recording this we already figured out what bar in Louisville invented the old fashioned. James E pepper was working at The Pendennis Club when he made the first real old fashioned. The Old Fashioned- 2oz / 60ml bourbon- .5oz / 15ml Simple Syrup- 2 dash old fashionedStir the drink in a rocks glass, squeeze over an orange zest The Wisco Old Fashioned- 1 big orange wedge- 1 cherry- 1 angostura soaked ice cube- 2 barspoons Raw sugar- dash of waterMuddle everything add- 2oz / 60ml bourbon( additionally add a splash of lemon juice or lemonade to add sour or sweet)

We're about to launch a short weekly podcast with information about all the classic cocktails you should know, because, who reads anymore these days? We get all the important information in a 5 minute podcast. Get smart without reading, subscribe to our channel!

Adam & James talk about their baby called "the botanist gin". 

The audio file of a wonderful tasting with the founder & whiskymaker of Compass Box Whisky, Mr. John Glaser. He talks about what they do and why they do it. Please make sure you visit there website if you don't know them yet. Wonderful product, wonderful label designs and overall wonderful people if you ask me. Tasting was held at Bar Burbure, a magnificent cocktail bar in Antwerp & truly the best place to taste a couple of the compass box products when you're in the neighbourhood. Belgian distribution for compass box goes through thenectar.be , who will be able to tell you where to find everything you need if you're interested.

This week, we talked with Lennart Deddens, one of the owners of Boilermaker & one of the most passionated ambassadors for the category of Jenever in Belgium & the Netherlands. If you dont know anything about jenever, you might want to listen to this episode to get you a bit warm for this category! www.boilermaker.nl

We talked with the owner of the European Bartender School in Amsterdam, Mads Voorhoeve. The fact that the episode went over an hour is a good indicator of the value he dropped. Even got a bit of fashion advice there people! Visit: www.bartenderschool.nl www.barschool.net AND DO NOT FORGET TO CHECK OUT THESE FREE SEMINARS! It's free and it's amazing! www.ebssessions.net

We had a chat with Jurgen Nobels this week. He won his spot in the Global World Class Final in 2015 & did a bunch of other legendary gigs that made him world famous in Ghent & Belgium. He shifted gears and is putting all his energy in his draught cocktail company dorst! He tells us why we wont be probably out of a job soon! www.dorst.com Instagram: @dorst_official Instagram Jurgen: @jurgennobels

In this episode we talked with Milena & Charlotte. 2 ladies who are currently working in different bars in Amsterdam. One fairly new in the industry & the other one already a seasoned "veteran". We talked about the struggle of starting out & getting where you want to be!

We had a skype interview with Kobe Desmet aka belgianguyintequila (follow on IG) to talk about all considered agave & mexico. If you don't know anything about tequila yet, this is a must listen, if you know something about it, it still is a must listen! Due to the big time difference i might sound a bit quiet at some moments but it was 1am for me and I could not wake the roomies. IG: belgianguyintequila Appstore & Playstore : Tequila Matchmaker tequilafortaleza.com Facebook group -> Belgian Agave Association Kobe's book about Tequila & Mezcal on Amazon http://a.co/4JUm9Cs

I sat down with Lou Claessens from Seedlip to talk about the things in life but especially to talk about non alcoholic spirits and how hard or how easy it is to make people warm for this trend and product. Give them a shout on social media and check out their website www.seedlipdrinks.com IG: seedlipdrinks FB: seedlipdrinks

In this episode we talk with the global ambassador for Monkey 47 gin about different marketing, detailed branding and switching from being a bar owner to sales rep & ambassador. Hope you guys enjoy it!

This episode was recorded at the award winning W Hotel lounge in Amsterdam and is already an instant classic. We talked about the process of creating drinks, how growing up in israel influenced everything he's doing now and the "hybrid entity" bartenders are in a hospitality environment. Make sure you check out his work! www.leizgold.com @bellboy.bar on facebook @bellboycocktails on instagram https://youtu.be/-adr094k-0s