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