Recently I got the opportunity to create four festive cocktails for the ‘End-Of-Year’-edition of Belgium’s leading culinary magazine ‘Culinaire Ambiance‘! It was a huge honor to do so, and dang, seeing your drinks in print, especially if it’s 4 full pages, gives quite the goosebumps!

For the occasion I was asked to work with the Blind Tiger Gin, Mary White Vodka and Supasawa Acid blend, all of Deluxe Distillery.

Deluxe Distillery is a company I hold very dearly to my heart. Not only have their gins been a staple in my homebar for a solid 4 years now, they were also the first to believe in my bartending abilities and asked me to do, back in April 2017.

Without further ado, here are the 4 recipes I created:


– 40ml Blind Tiger Imperial Secrets
– 20ml Campari
– 20ml Dry Vermouth
– 20ml Cranberry Syrup

1. Stir all in a mixing glass with plenty of ice
2. Strain over fresh ice
3. Garnish with a dehydrated orange wheel


– 40ml Blind Tiger Imperial Secrets
– 40ml Pink Grapefruit Juice
– 20ml Supasawa
– 15-20ml Maple Syrup

1. Shake all with plenty of ice
2. Double strain in an ice-filled tumbler
3. Garnish with rosemary

– 40ml Pink Grapefruit Juice
– 20ml Supasawa
– 15-20ml Maple Syrup
– Tonic

1. Add all but tonic in glass
2. Add ice and stir
3. Add tonic and stir
4. Garnish with a grapefruit zest and/or rosemary

– 20ml Mary White Vodka
– 10ml Triple Sec
– 10ml Supasawa
– (Brut) Sparkling Wine

1. Add first 3 ingredients to glass
2. Add Sparkling Wine
3. Garnish with a lemon zeste

Cheers and have fantastic Holidays!

Disclaimer: This blog post is a collaboration with Culinaire Ambiance / Deluxe Distillery, yet none of the ingredients came with specific obligations or limitations to my work. All pictures, recipes, opinions and text are property of Matthias Soberon / Served By Soberon. Nothing can be used or copied without written permission of the author and the addition of full credits.

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