2 lb black currants
1 lb fine sugar
1/2 cup fruit alcohol of 95 degrees
1 bottle white wine from Hageland (you can replace it with Riesling)

Preparation:
Wash the black currants carefully, remove the stalks. Put the berries into a jar and add the sugar. Mix carefully. Close the jar and leave it for 3 days. When the sugar has totally dissolved pour the fruit alcohol over the berries, close the jar and leave it for 3 weeks.

The day of serving the drink:
Pour the fruit liquor through a fine sieve. Take a champagne glass and fill it to 1/4 with black currant liquor. Then add the white wine.

Sant?!

Remarks: 4 servings.

Source: Kreatieve Keuken – August 1992. My translation

  

Put the wine, the orange juice and the cognac in a big bowl. Add the sweet woodruff and let rest for 48 hours. Put through a sieve and add the champagne and the curacao. Serve very cold.

Remarks: 4 servings.

Source: Belgische Keuken ABC by Elisabeth Langhe

  

Preparation:
Grind the coffee beans and make a strong coffee with the 3 cups water. Heat the milk with the split vanilla pod. Mix the sieved coffee with the milk (first remove the vanilla pod!). Let the mixture cool, transfer it to an icemaker and let the machine turn until the mixture is nearly stiff.

Serve the ice-coffee in tall glasses with a big dot of whipped cream.

Source: my collection.

  

Take a champagne glass or a Rodenbach cocktail glass and add first the lemon juice, Campari Cordial and the Crème de Framboise.

Then pour in the Alexander Rodenbach beer to create a smooth, creamy head. Decorate with mint leaves and raspberry on the glass.

Serve cool.

Remarks: 1 serving.

Source: The Rodenbach Brewery.

  

First pour the Crème de Cerises and the Eau de Vie together into a long-drink glass or a Rodenbach cocktail glass.

Then pour in the Alexander Rodenbach beer to create an attractive, decorative head.

Serve cool.

Remarks: 1 serving.

Source: The Rodenbach Brewery