Santa's Ho Ho Ho
Ingredients:
- 5cl gin
- 2,5cl triple sec
- 3cl cranberry juice
- 2,5cl cherry juice
- 2,5cl orange juice
- sugar syrup to taste
Combine all ingredients into a shaker filled with ice.
Shake and fine strain into a pre-chilled cocktail glass.
Garnish:
-Sprig of rosemary
- fresh cranberries
- straw
Red Beet Gin & Tonic
Ingredients:
- 6cl gin
- 7,5cl red beetjuice
- 2cl freshly squeezed lemon juice
- 1cl sugar syrup
- tonic
How 2 cocktail:
Combine gin, beetjuice, lemon juice, sugar syrup into a shaker filled with ice.
Shake for 10 seconds.
Pour into a tumbler glass filled with ice cubes and top up with tonic.
Garnish:
- slice of red beet.
- straw
NJOY!
Blueberry Thyme Crush
Ingredients:
- 5 cl wodka or gin
- handfull blueberries
- 2,5 cl freshly squeezed lemon juice
- 2tsp cane sugar
- sprig tyme + 1 for garnish
Type of glass:
Short drink
Garnish:
Sprig tyme
Blueberries
How 2 Cocktail:
Muddle the blueberries with lemon juice, cane sugar and thyme.
Add some crushed ice, then add the wodka or gin, and stir.
Fill up with some more crushed ice and top up with sparkling water.
Garnish:
Add a sprig of thyme and some blueberries.
NJOY!
Bloody Mary with Elixir de Spa
Ingredients:
1 3/4 shot Elixir de Spa
3 shots tomato juice
1/2 shot freshly squeezed lemon juice
2 dashes Tabasco sauce
2 dashes Worcestershire sauce
2 dashes celery salt
2 grinds black pepper
Type of glass:
- longdrink glass
- lemon part or zest
- piece of celery
How 2 cocktail:
Fill the longdrink with ice cubes. In a shaker add all the ingredients and roll with ice. Serve into the longdrink glass.
Garnish:
Add a lemon zest or curl, put in a piece of celery and a straw.
NJOY!
Elixir d'Anvers Espresso Martini
Ingredients:
1 shot Elixir d'Anvers
3/4 shot Elixir coffee liquor
1/4 shot sugar syrup
1 shot Espresso
Type of glass:
- Martini glass
- Coffee beans
How 2 cocktail:
Add all the ingredients into a shaker with ice. Shake powerful for the creamy layer. Strain into a pre-chilled martini glass.
Add 2 or 3 coffee beans on top.
NJOY!
Watermelon Mojito
Ingredients:
5cl rum
fresh mint leaves
handfull watermelon cubes
half lime, cut in wedges
2 tsp cane sugar
soda water
Type of glass:
Tumbler glass
Garnish:
Mint sprig
straw
slice watermelon
How 2 cocktail:
In a tumbler glass, muddle the watermelon, lime, mint and sugar.
Add the rum, add ice and stir.
Add some more crushed ice and top up with soda water.
How 2 garnish:
Add a piece of watermelon, mint sprig and a straw.
NJOY!
Lazy Red Cheeks Cocktail 
Ingredients:
Type of glass:
- tumbler glass
- lime part
How to cocktail:
Muddle the raspberries, with the sugar and violet syrup into a tumbler glass.
Then add the wodka and sugar syrup. Add some crushed ice.
Stir, and top up with some more crushed ice.
Garnish:
Garnish with a straw en a lime part.
Photo credits: Mauricio Van der Perre
NJOY!
Jalapeno Pineapple Margarita
Ingredients:
5cl tequila
2,5cl triple sec
1cl lime juice
10cl pineapple juice
slice jalapeno pepper
Type of glass:
tumbler or margarita glass
Garnish:
lime wedge and jalapeno slice
How to cocktail:
In a shaker muddle the jalapeño with the lime juice. (the harder you muddle, how stronger the taste of the jalapeño.)
Then add the tequila, triple sec and pineapple juice. Shake with ice. Fine strain into the glass.
Garnish:
Garnish with a slice of jalapeño, lime wedge and a straw
.NJOY!
Pineapple Caipirinha
Ingredients:
5 cl cachacha
pineapple chunks
half lime in wedges
cane sugar
Type of glass:
tumbler glass
Garnish:
lime wedge, pineapple
How to cocktail:
You need to infuse the cacacha with pineapple, you can do this by putting a pineapple slice in some cacacha and let it stay for 1 night.
Muddle the lime, pineapple chunks and 2 tsp of cane sugar into the glass.
Fill with some crushed ice and add the cacacha. Give it a stir.
Top up with some more crushed ice.
Garnish:
Garnish with a lime wedge, een piece of pineapple and a straw.
NJOY!
Elixir d'Anvers Sorbet
Ingredients:
4,5cl Elixir d'Anvers
3 cl freshly squeezed lime juice
2 or 3 scoops lemon/lime sorbet
sugar syrup (optional)
Type of glass:
- longdrink
- piece of pineapple + some pineapple leaves
- lime part and zest
Fill the longdrink half with ice, add the Elixir d'Anvers, give it a little stir.
Gently, top up the sorbet.
Add a little lime zest on top and garnish with a lime part, piece of pineapple, pineapple leaves and a straw.
Special thanks to Elixir d'Anvers for the products and the collaboration!
NJOY!
Liquid Cheesecake
Photo credits: Jonas Op de Beeck Chocolate egg: Patisserie Manus
Ingredients:
- 4,5cl Elixir d'Anvers Advocaat
- 3cl freshly squeezed lemon juice
- 2,5cl sugar syrup
- any
- lemon zest
Put all the ingredients into a shaker with ice. Shake for 15seconds. Strain into a pre-chilled cocktail glass.
Photo credits: Jonas Op de Beeck Chocolate egg: Patisserie Manus
NJOY!
Elixir de Spa Basil
Ingredients:
- 4,5cl Elixir de Spa
- 3cl freshly squeezed lemon juice
- 2cl sugar syrup
- 8 basil leafs
- Small cocktail glass
Garnish:
- Basil leafs
Tear a few leaves of the basil. Put these in a shaker, along with the other leaves, Elixir de Spa, lemon juice, sugar syrup and some ice. Shake vigorously so that the aroma of the basil is released. Fine strain in a pre-chilled cocktail glass. Garnish with some basil leaves.
Cosmopolitan
Ingredients:
- 7,5 cl wodka
- 3,5 cl triple sec
- juice of 2 lime wedges
- 5cl cranberry juice
Type of glass:
- Martini glass
- Orange zest
Pre-chill martini glass. Fill a shaker with ice and add the juice of 2 squeezed lime wedges, cranberry juice, triple sec and wodka.
Shake for 10 seconds.
Dispose of the ice from the pre-chilled martini glass.
Double strain into the martini glass.
Garnish:
Flame the orange zest above the glass, rim on the side of the glass and then drop the zest into the cocktail.
Photo credits: Mauricio van der Perre
NJOY!
