VENUEZ18: Lindemans presents LINDEMIX

VENUEZ18: Lindemans presents LINDEMIX

6 surprising cocktails with Lindemans lambic beers

Tuesday, March 27, 2018 — What better way to welcome the long-awaited spring than with a fresh and tasty cocktail? There is a good reason why people choose a cocktail to complement a sunny day and who would tell them wrong? We all have our favourites:  sweet, sour, salty or bitter, there are literally no limits to the possibilities.

From the vast array of available ingredients, only a handful mixologists take on the challenge to use beer as an ingredient. Cocktail expert Jef Berben from ‘El Jefes Cocktails’ is one of those mixologists who has been experimenting with it for several years.

“Beers can be an interesting base for creating cocktails. The aromatic and fruity character of  Lindemans’ fruit lambics make them a perfect ingredient.“, says mixologist Jef Berben. “The LINDEMIX cocktails have a low alcohol percentage, are easy to make, pack a lot of flavour and are surprisingly complex. Four qualities that are key to achieving a successful cocktail recipe. Using unique local products like the Lindemans lambic beers, well, that’s the icing on the cake.”

“We have been using our beers in cocktails for quite some time now.”, adds Dirk Lindemans. Together with his cousin Geert he’s the sixth generation managing the brewery. “The MojitoKriek for example is a thoroughly tested and approved recipe. We wanted to see what other recipes we could come up with.”

These 6 surprising and easy-to-make recipes will turn your terrace into the newest cocktail hotspot:

Lindemans Mojito Kriek

  • 30 ml Monin Mojito Mint Syrup
  • 30 ml fresh lime juice
  • 20 ml Havana Club Anejo Blanco
  • 125 ml Lindemans Kriek

Pour the syrup, lime juice and rum in a glass, stir, add ice halfway, add Lindemans Kriek, add ice until full, stir. Garnish generously with “slapped” mint.

Lindemans Apple Amaretto

  • 20 ml Amaretto
  • 20 ml fresh lime juice
  • 10 ml Monin Almond(Orgeat) Syrup
  • 125 ml Lindemans Apple

Pour the syrup, lime juice and Amaretto in a glass, stir, add ice halfway, add Lindemans Apple add ice until full, stir. Garnish with an apple slice or lemon zest.

Lindemans Cassis Cooler

  • 20 ml fresh lime juice
  • 20 ml Monin Lavender Syrup
  • 125 ml Lindemans Cassis

Pour the syrup and lime juice in a glass, stir, add ice halfway, add Lindemans Cassis, add ice until full, stir. Garnish with a slice of lemon or flowers and lavender.

Lindemans Framboise Delish

  • 20 ml fresh lime juice
  • 20 ml Monin White Chocolate Syrup
  • 20 ml Havana Club Anejo
  • 125 ml Lindemans Framboise

Pour the syrup, lime juice and rum in a glass, stir, add ice halfway, add Lindemans Framboise, add ice until full, stir. Garnish with fresh and expressed lime (1/8th ) white chocolate petals and fresh raspberry.

Lindemans Pecheresse Julep

  • 20 ml fresh lime juice
  • 20 ml Monin Mojito Mint Syrup
  • 20 ml Scotch Whisky or Bourbon
  • 125 ml Lindemans Pecheresse

Pour the syrup, lime juice and whisky in a glass, stir, add ice halfway, add Lindemans Pecheresse, add ice until full, stir. Garnish with a lavish hand of clapped mint and icing sugar on top, expressed lemon zest and peach.

Lindemans Smokey Faro

  • 20 ml fresh lime juice
  • 20 ml Monin Simple Sugar Syrup
  • 20 ml Mezcal
  • 125 ml Lindemans Faro

Pour the syrup, lime juice and mezcal in a glass, stir, add ice halfway, add Lindemans Faro, add ice until full, stir. Garnish with a lime wheel, if possible with a smoked stick of cinnamon. For the more advanced bartender: smoke your glass.

About Jef Berben:

Jef Berben (°1971) grew up near the forests of Brasschaat (Antwerp). Fascinated by flavours, he was often found digging and foraging for plants and herbs. He soon discovered his talent for combining all those flavours.

Jef’s successful career took off when he studied Hotel Management, before setting sail on a 5-year journey on different Cunardlines cruise liners, where he worked with Manuel Wouters, Belgium’s most reputed bartender, owner of SIPS and Njam! television personality.

At the very top of Belgian bartenders, Jef has launched ‘El Jefes Cocktails (‘The Chef’s Cocktails), a mobile concept for tailored cocktail catering. Jef believes in the ‘old school’ way of bartending: he grown his own herbs, edible flowers and other garnishes. He only uses fresh ingredients and makes his own syrups. He is specialized in pop-up catering, workshops and high-end tastings. 

About VENUEZ

Since its founding in 2009, VENUEZ has been setting the standard for inspiration in the hospitality industry. The eighth edition of the Modern Hospitality Show, ‘VENUEZ18’, will take place on Sunday 25th, Monday 26th and Tuesday 27th of March 2018!

Once again, the event will take place at Park Spoor Noord in Antwerp, offering visitors inspiration on the hospitality sector of tomorrow. The recipe will remain unchanged: during this three-day event, VENUEZ will present the latest and most innovative trends in the hospitality industry.

VENUEZ focuses not only on Belgian trends and concepts, but also looks beyond our borders. A range of leading Belgian and international experts, entrepreneurs and bartenders have been invited to share their vision with an international audience.

Get ready for an exciting trade fair full of new discoveries in food & drinks, experience, design, and so much more. One thing is certain: VENUEZ18 is the place to be for the hospitality entrepreneur of tomorrow!

Mojito Kriek
Smokey Faro
Framboise Delish
Cassis Cooler
Apple Amaretto
Apple Amaretto
Pecheresse Julep
Framboise Delish
Cassis Cooler
Mojito Kriek
Smokey Faro
Arne Van Ongeval yourside