By Mathieu Colinet
Itwenty years ago in Belgium, sitting on the chairs or armchairs of a cocktail bar often meant getting ready to taste, in very tall glasses, preparations based on a few well-known alcohols (vodka, whiskey, gin…) and fruit juices. There was nothing unpleasant about it, but it had little to do, basically, with the cocktails made by some new establishments that had appeared in Belgium in recent years. Many in Flanders, a series in Brussels and a few also in Wallonia.
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