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Elixir d’anvers: 150 years old, but still enthusiastic

His spirits, liqueurs and alcoholic herbal potions for a comeback?

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The (young) consumer is back for liqueurs and alcoholic herbal potions à la Elixir d’anvers? As early as weekly trends recently. Elixir d’anvers itself is now 150 years old and is still according to the same recipe made. In the past it was the drink often consumed as a pick-me-up during the cold winter months – the almost 40 degrees of alcohol are not for nothing in between. And also referred to the throat to disinfect’.

Nowadays, it is mainly veertigplussers that a meal is already shut down with a glass, which ensures that the liqueur with a ouballig image left. Ivan Nollet, CEO of distillery FX de Beukelaer, does that in itself not be a problem, ” he says to the weekly.

The ageing of the population, incontournable, making that target audience will only increase. Yet also discover youth Elixir d’anvers because they kruidenlikeuren hip. That is due in part to the old, octagonal bottle, and it barely changed the label, in line with the hang to retroproducten. And also because the elixir is also good as a base for cocktails borrows. And even in dishes can be processed. That has proven to be groentechef Seppe Nobels and maître-sommelier and mixologist Sander De Saegher of the Antwerp restaurant marché aux grains 13 which are original and contemporary creations devised for the plate and the glass. With regard to the latter: we selected a few recipes.

Hot Appletini

5 cl of Elixir d’anvers

10 cl of bio apple juice

1 cinnamon stick

1 star anise

1 clove

Preparation:

Mix all the ingredients together in a saucepan and heat to just below boiling point.

Garnish – and serveerwijze:

Serve warm in a low tumbler glass and finish with a cinnamon stick and slices of fresh apple.

Flavour profile:

The spices in this wintry cocktail to bring the sweetness of the warm apple juice and the Elixir d’anvers is in perfect balance. Perfect for a cold winter’s day!

Elixir d’anvers Coffee

5 cl of Elixir d’anvers

1/2 tsp granulated sugar

5 cl ongesuikerde room

juice of 1 tangerine

10 cl coffee

Preparation:

Preheat the Elixir d’anvers, just not to the boiling point and pour into a wine glass. Stir the sugar through the coffee and pour carefully and with the help of a teaspoon of the Elixir d’anvers. Whip the cream half on with a few drops of mandarijnsap and spoon carefully on the coffee.

Garnish – and serveerwijze:

Serve in a wine glass in 3 layers, or mix the Elixir d’anvers with the sugared coffee and spoon the cream over it.

Flavour profile:

Elixir d’anvers gives character, elegance and finesse to this coffee. The room with mandarijnsap creates a fresh accent in this real Antwerp classic.

Elixir d’anvers Barrister

5 cl of Elixir d’anvers Lawyer

1 juniper

1 clove

1 star anise

1 cinnamon stick

3 cl sweetened whipped cream, chilled

dark chocolate

sinaasappelzeste

Preparation:

Do the Elixir d’anvers, a Lawyer, juniper, cloves, star anise and cinnamon in a saucepan. Heat just to boiling point and strain then in a porto glass. Whip the cream half on top and serve cool over the warm Elixir d’anvers Lawyer.

Garnish – and serveerwijze:

Serve in a portoglaasje and finish with grated chocolate and sinaasappelzeste.

Flavour profile: This winter Lawyer is perfect after the meal or with the coffee. The hot lawyer, flavored with spices, contrasts nice with the cold whipped cream and the fresh-bitter topping of chocolate and orange.

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