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Thomas Masson

@triggertomy

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🌿🍇 — 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 by @triggertomy

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a month ago

🍃🍒 // CERISE + COLA
Two weeks ago, we dropped a new menu called « Perfect Match ».

Some of you remember, years ago, another menu called Holy Trinity, oui ?

It was 3 ingredients that paired each other but it was just a one month menu, we couldn’t dive into it.
BUT it stayed on the tip of our tongue for years, because we wanted to go further with this idea of pairing.

So we took the base and renewed it :

New way, new ingredients, 8 weeks 🤓

This time a perfect match of two, the harmony between two aromatics.
From our notes and our experiences, what goes the very best together.

We had to use the cola absinthe from Valentin’s mum’s garden, because it grows everywhere and spreads very quickly.

To complement it we took cherries.
Because cola and cherry, well, you know. There is nothing better.

8 years of highballs and this one goes to my top 5.

That’s all I ’ll say for now, bisous ✌️

Pic by our @fanny.myard.photo

#cherrycola #highball #cocktailmenu #cocktailbar #pairing by @triggertomy

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2 months ago

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 by @triggertomy

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2 months ago

🍇🌾 – STILL MEADOW
| from Melancholia |

We built this one with the fine à l’eau in mind, starting with the grape edv called Cognac mixed with an extraction of atsina for its anise-licorice edge.

👉 Even if licorice isn’t your thing, trust the balance the atsina gives a fresh, well-needed kick here.
Elderflower brings une petite sweetness, and the hay infusion adds that summer-meadow, just-cut-grass feeling.

Finished with CO₂, you get a highball that’s so so fresh, herbal, and you know (too) easy to sip 🤭

Cognac & hay, yes, I can see see those words stressing you out when you read the menu. I get it.

BUT go for IT anyway (oui I’m very bossy today)
Have you guessed?
Indeed, I have a favorite 🫣

bisous !

🍇🌾

■ Rémy Martin cognac
■ Atsina
■ St Germain
■ Hay
■ CO₂

Pic by our @fanny.myard.photo

#Highball #cocktailmenu #Cocktailbarbelgium #cocktailbar #cognac by @triggertomy

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4 months ago

| END OF MENU |

It will soon be eight weeks since “Dive Cocktail Club” was born.

In just a week, it disappears forever, yes you know it’s the rules at Botanical 🤓

“Dive Cocktail Club” was our way of playing with those drinks you end up having in dive bars somewhere around 3am while throwing darts (oups)

But you know… making Margaritas, Swizzles or Cosmos in our own way felt a bit risky, because people who didn’t know us might have expected a more 80s aesthetic.

But… it worked.

We ended up having beaucoup de fun playing with iconic drinks and changing them through our own DNA.

One last week.
You know what to do.
Bisous ❤️

Pic by our @fanny.myard.photo

#endofmenu #cocktailmenu #cocktailbar #cocktail #artcocktail by @triggertomy

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5 months ago

🍃🌿– SWIZZLE
| Dive Cocktail Club |

Today, the rounded cobblestones of our street are warming up, bathed in the sun it made me want to tell you about this one.

The Swizzle 🍃

Think of it as a Mojito just a little more complex.
And yes, we couldn’t revisit a dive bar menu without going through this iconic drink.

But of course… we pushed it a bit 🤓
Rum, pisco, Moroccan mint, peppermint & huacatay from Valentin’s mum, sweet woodruff from last spring…

At some point, it started to feel like a lot.
And a Mojito is supposed to be simple.

So we simplified everything by putting it on tap
VOILÀ🥁

A highball,easy, refreshing.
And the Angostura? in a little jelly on top.
We like it ?

Ps : the last slide is from behind the scene 😎

🍃🌿
▪️ Mount Gay Rum
▪️ Pisco 1615 Acholada
▪️ Moroccan mint
▪️ Peppermint
▪️ Sweet Woodruf
▪️ Citrus 2.0
▪️ Angostura

Pic by our @fanny.myard.photo

#swizzle #highball #tapcocktail #cocktaimenu #cocktailbar @mountgayrum @pisco1615 by @triggertomy

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6 months ago

TALES SPIRITED AWARD 2026 🔥

We’re beyond proud (and honestly in shock) to share the biggest news we’ve ever received:
 At @tales_of_the_cocktail , Botanical by Alfonse has been nominated not once but twice in the Top 10 for :

✅Best International Cocktail Bar
✅Best International Bar Team

We’re truly speechless 🤯

To be listed alongside so many bars we’ve admired for years is an absolute honor something we never imagined.

This recognition hits us hard in the best possible way… we’re overwhelmed with joy and gratitude.

From the bottom of our hearts: MERCI ❤️

Ps : 🇧🇪 is officially on the map

#talesofthecocktail #bestcocktailbar #bestteam #internationalawards #bestbartenders by @triggertomy

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6 months ago

| END OF MENU |

This is the end of “Moment” after 8weeks of existence🥹

➡️On this menu, each drink explored a small piece of time :
For example, when we extracted wasabi for the very first time that sudden, mustard-like explosion hitting straight to the nose, « the shiver » was born.

The « here and now » it’s because we weren’t even sure we’d have enough quinces from the garden for 8weeks 🤭

A menu built on moments and just like that… they disappear tonight.

Maybe your favourite was one of them.
Maybe it changed along the way.
Anyway they ll disappear at midnight, forever ✌️

Bisous ❤️

📸 by our @fanny.myard.photo

#cocktailmenu #cocktail #artcocktails #bartending #cocktailbar by @triggertomy

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7 months ago

🍃🍏– VERTIGO
| from Moment menu |

Vertigo was imagined as an apéritif where alcohol is sublte and flavors are strong.

👉 The idea is simple: contrast fruitiness and vegetal freshness.

Here, apple and pisco gently battle with eucalyptus and peppermint, yet the drink remains perfectly balance & homogeneous.

And oui, très important : the eucalyptus stays soft and discreet, never overpowering 🙂‍↔️

It’s encapsulated in its small bottle to capture the ultra-fine bubble 🫧

Vertigo is the perfect after-work or apéritif drink light, refreshing, and (too) easy to drink.

See you at 5pm 🤓

🍃🍏
▪️ Huamani pisco
▪️ Eucalyptus
▪️ Peppermint
▪️ Green apple
▪️Noilly Prat vermouth
▪️ CO₂

Pic by our @fanny.myard.photo

#Highball #cocktails #Piscococktail #cocktailmenu #carbonated @maisonnoillyprat @piscohuamani by @triggertomy

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7 months ago

🌿🥃– TENSION
| Moment Menu |

I don’t see why alcohol-free drinks should always be fruity or refreshing.

With this drink the idea was to take all the codes (from the design to the serve) of brandy-leaning classics and keep that exact pleasure without alcohol.

The backbone of the drink is Opius Nigredo.
Built like a true dark spirit, it brings depth, a mini touch of bitterness with notes of toffee, oak, and roasted coffee.

From there, we played with vegetal and spice:
dune berries, raspberry leaves from the garden, preserved earlier in the season,
and a touch of Sichuan pepper to lift everything.

The result?

A zero-proof cocktail that ticks all the boxes of a classic, while feeling completely modern and new.

We kept the ritual, all the comfort, all the pleasure ✌️

And that…is cool, no ?

🌿🥃
▪️ Opius Nigredo
▪️ Dune berries
▪️ Raspberry leaf
▪️ Sichuan pepper
🍯 honey comb on top

#alcoholfree #nonalcoholiccocktail #classiccocktails #cocktailmenu #cocktailbarbelgium @opius.distillery by @triggertomy

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8 months ago

🌼🌾🍋- AWAKE
| Moment Menu |

You know it by now, on each of menus, there’s always one cocktail on tap, light, sparkling, (too) easy to sip🤭

On the current one, called Moment, every drink explores a feeling, a fragment of time.

Awake is an opening, it’s the first one the menu, opening the door of the aromatic worlds :

Floral notes come first, carried by elderflower.
Then deeper, toasted tones appear with buckwheat.
Bergamot drifts in with its vegetal, slightly bitter freshness.
A pinch of salt ties everything together…

The result?

A sparkling highball, biscuity, fresh with very fine bubbles thinner than what we usually do.

Do we like it ?

🌼🌾🍋
▪️ Bombay Sapphire Gin
▪️ Elderflower
▪️ Buckwheat
▪️ Whole bergamot lemon
▪️ Salt
▪️ CO₂
& Buckwheat jelly on top

Pic by our @fanny.myard.photo

#Highball #Tapcocktail #Fizzycocktail #Gincocktail #Cocktailmenu @bombaysapphireuk by @triggertomy

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8 months ago

🧈🍐– HERE & NOW
| from Moment menu |

A few weeks ago, we asked you what to do with all those crates of quinces from the garden 🤷‍♀️
We looked at them, hesitated for long…

Valentin made the call.

He steamed them, then decided to fat-wash the gin with butter to add roundness & texture.

Then came caraway (we call it meadow cumin🌱) extracted in the lab, it adds a vegetal, aniseed touch that lifts the fruit.

The result?

A drink served at -13°C, stirred.
Perfectly balanced.
Lightly oily texture, soft, fruity that lingers on the palate…

🧈🍐
▪️ The Botanist gin
▪️ Quince
▪️ Butter
▪️ Caraway
▪️ St-Germain

📸 @fanny.myard.photo

#cocktailmenu #fatwash #quince #cocktailbar #bartender
@stgermainfr @thebotanistgin by @triggertomy

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8 months ago