Instagram story viewer> @triggertomy> Tagged

Thomas Masson

@triggertomy

1.8K

followers

1308

following

BELGIAN BIG BOY

POSTS STORIES REELS TAGGED

So, for once, I thought I’d share something different about us.

Tell me what you listen to, and I’ll tell you who you are ✌️

Pic by our @fanny.myard.photo

#behindthebar
#barteam #cocktailbar #bartender #punkmetal

185

16

| From BOGOTÁ to NAMUR |

In the middle of their European tour, Will & Alexander from @jardintragosypasteles drop their shakers at Botanical for one day, to make us dream with drinks 🍃

Their bar was born in 2022 in a Bogotá backyard, from a simple idea: take everyday ingredients and transform them, into something unexpected.
A pastel-bar where drinks and desserts speak the same language, already in the 50 Best Discovery since 2024.

We’re so happy to welcome them in our little bar 🖤

Saturday, October 10
4:30pm – 8pm

#bartakeover #guestshift #bestcocktailbar #bartender #50bestdiscovery

158

8

// FIG LEAF + RASPBERRY
| from Perfect Match |

Pinch me, is it really October already?

The summer slipped through my fingers like sand I used to let fall, slowly, at the sea. And here we are.

This is one of my favourites from this menu, and I wanted to tell you about it before it disappears.

As always, one of our 0% is built like a sgroppino with the same service (bottle + sorbet + metal cup)

👉BUT here fig leaf is the star, the big leaves from the fat white fig tree in the garden, picked while it still warm outside.

With the meadowsweet, a natural anti-inflammatory white flower with aspirin-like properties that tastes like almond, and that lined our paths until just a few days ago.

And of course the raspberry sorbet from @tendanceglacee just in front of the bar, in case one cocktail isn’t enough 🍧

Floral, soft, a little melancholic perhaps?
Exactly right for where we are in the season.

October, already?
I can’t believe it.

📸 by our @fanny.myard.photo

#figleaf #cocktailmenu #alcoholfreedrinks #cocktail #cocktailbar

284

6

// PESTO + STRAWBERRY
| from Perfect Match |

The current menu was created for August and September, which means we’re now making the most of the very last Belgian strawberries.

And when there’s a fruity drink on the menu, it’s generally the one on tap, as our highballs are designed to please the widest crowd.

For this one, we paired strawberry with pesto ➡️ and when I say pesto, I actually mean fresh basil, extracted in the lab and blended with Grana Padano, white pepper, and olive oil 🤓

The only thing I’m sad about while writing this post is that this drink marks the end of strawberry season.
And I can’t stop thinking about the fact that I’ll have to wait a whole year before having them again.

It’s a bit like leaving the sea after holiday, knowing you won’t see it again for a very long time.

Bisous 🍓

Pic by our @fanny.myard.photo

#cocktailpairing #strawberry #cocktailontap #highball #cocktailbar

393

15

CURRY + CORIANDER
| from Perfect Match |

For years, we’ve been using coriander from the garden, trying it with almost everything.

And somehow, we always come back to the same answer: curry.
Because in the winter when the garden goes quiet and fresh ingredients become scarce, spices often takes over Botanical.

A perfect match.

On top, a little apricot popsicle brings the sweetness of the seasonal fruit, gently pulling out the green, spicy notes underneath.
.
Long, textured, balanced and fun 🤓

The kind of match that makes you wonder why it took us so long.

A drink to sip, oui.
A little bit of summer meeting winter, aussi.
Perhaps both, voilà.

Pic by our @fanny.myard.photo

#cocktailmenu #cocktailbar #cocktail #tequilacocktails #popsicles

1k

30

// COFFEE + ORANGE
| from Perfect Match |

Some marriage start almost by chance, then become an obvious choice.

This one goes back to October 2024, when Valentin started extracting a lot of coffee in the lab 🤓
He paired it with mandarin because it’s was the start of the season here, in a cocktail called “4 heures”.

Back then, coffee + citrus was a discovery for me.

Since then, we’ve never really stopped exploring this combination.

➡️ Here, the orange is worked in its entirety, bringing texture, almost foamy.
The orgeat adds sweetness and depth.
And OPIUS Nigredo brings roasted notes of coffee and what’s cool about it is that, like any great spirit, even without alcohol, it’s instantly recognisable 🤓

A perfect match ☕️+ 🍊and one I never seem to get tired of.

Cool ?

#cocktail #zeroproof #nonalcoholic #cocktailbar #coffeeorange

129

8

🌿🍇 — RHUBARB + ANISE
| from Perfect Match |

Some marriages are simply meant to be.

Here is rhubarb. We’ve been working with it every season, for as long as we can remember. It grows tall in the shade at the end of the garden, close to the old fence.

Over the years, we’ve paired it with many different partners. But for this menu, it was all about the perfect alliance and for that we choose : Anise.

Yes. The anise >< rhubarb is perfect match.

👉 The rhubarb is pressed raw, then centrifuged.
👉 For the anise, we chose star anise and Thai basil, two separate extractions made in the ⚗️, then carefully blended together.

And oui, we chose thaï basil for its vegetal notes and it brings also some freshness. Mixed with the fruitiness of cognac it’s cool because this drink is made for summer.

We can say it’s a marriage that makes sense from the very first sip.
And perhaps, like all the best ones, feels as though it had always been meant to happen 🤓

📸 by our @fanny.myard.photo

#summercocktails #cocktailmenu #CocktailbarBelgium #rhubarb #bartender

399

21

☕– ESPRESSO MARTINI
| from the Classics |

In 2026, an Espresso Martini quietly made its way onto our classics menu.
But not just any.

👉 The idea was simple.
No espresso shot here, we swapped it for chicory from the north of France and Belgium.
A deep, roasted bitterness that also happens to be a remarkable emulsifier.
The foam you get that’s the chicory doing the work ☁️

Dada Chapel vodka, because it’s Belgian and it made sense.
And a touch of soy sauce that brings salinity and a savouriness.

Do you like Espresso Martinis? This is the one

📸 by our @fanny.myard.photo

#EspressoMartini #cocktailmenu #classiccocktails #cocktail #chicory

3

4

So, for once, I thought I’d share something different about us.
Tell me what you listen to, and I’ll tell you who you are 😙

Pic by our @fanny.myard.photo

#behindthebar
#barteam #cocktailbar #bartender #2000spop

278

50

🫛🌿 – BUCKPEAS
| FREEZER COCKTAIL |

On Melancholia menu (that disappears in few days), you will of course find a Freezer Cocktail a creation by Valentin, for Valentin (isn’t he the cutest ?)

🔬 In the lab, he started with the contrast green pea and coconut oil.
Then rhubarb, the one from the garden corner that grows in the shade.
Sobacha, the buckwheat tea, for its toasted last notes. Gentian for a touch of bitterness.

The inspiration?
Somewhere between a White Lady and a Martini but with layers. Things that follow each other, intercalate, fun.

Less strong than a proper Martini, which means I can drink it too 🤓

➡️ Fair warning: served at -14°C Freezer Cocktails are strictly for les connaisseurs.

Pic by @fanny.myard.photo

#freezercocktail #cocktailmenu #cocktaillab #CocktailBarBelgium #gincocktails

169

2

🥬🧂– GREEN TIDE
| from Melancholia |

Today we’re taking you close to the North Sea, because after all, it’s summer.

A coupette this time.
We wanted to highlight the vegetal side of agave.
Patrón as the base, then what the garden offers us : shiso, and chicory (curly endive ?), you know that salad that gives bitterness ?

The first inspiration was a Tommy’s Margarita, sweet and saline.
But we wanted more finesse & more freshness.
So for the salinity, we took sea bean that grows in the dunes, it tastes like iodine and holidays.

Sesame oil to finish, for the fat that binds the aromas together and brings texture.

Green, bitter, marine.

A bit of the garden, a bit of the North Sea.

Do we like it ?

Pic by our @fanny.myard.photo

#cocktailmenu #CocktailBarBelgium #Drinkphotography #tequilacocktails #cocktail @patrontequila

130

3

🫐🍫 – QUEEN CASSIS
| from Melancholia |

It’s 32 degrees today it eels like 42. So this is NOT a suggestion, it’s a highball on tap, a REMEDY.

Let’s talk about it : oui oui you know that on every menu, there’s one cocktail on tap.
The one that wins every palate, easy and quick to serve.

Queen Cassis is built around blackcurrant leaf and fruit from Valentin’s mother’s garden. Sweet woodruff from there too. She is the real queen.

Tonka bean and 86% dark chocolate both extracted in the 🔬.
We didn’t invent anything here 🤓 red fruit and chocolate, it’s always an absolute banger.

CO₂ injected, then it just flows behind the bar to you.

Bisous.

🫐🍫
■ Bombay Sapphire Gin
■ Blackcurrant
■ Blackcurrant leaf
■ Sweet woodruff
■ Tonka bean
■ 86% dark chocolate
■ CO₂

Pic by our @fanny.myard.photo

#Highball #Tapcocktail #cocktailmenu #blackcurrant #CocktailBarBelgium @bombaysapphire

129

0