The Belgian summer in a glass
GRUM allows you to create local variations of classic rum and tiki cocktails. Discover innovative Hageland versions of classic rum cocktails or experiment yourself with our aromatic distillates in new cocktail recipes.
Vert Sucré
Hageland Mojito with fresh mint, lime, and a fruity beetroot rum base.
LOWBALL GLASS
5 cl GRUM Silver
2.5 cl lime juice (1 lime)
12 mint leaves
2 tsp extra fine sugar
25 ml sparkling water
Squeeze the lime into a lowball glass and add the sugar, mix with a muddler.
Lightly crush the coin between your fingers, rub the top of the glass with it, and drop it into the glass.
Fill the glass halfway with crushed ice and add GRUM Silver over the ice. Stir well.
Add crushed ice to the top, add sparkling water, and garnish with a sprig of mint.
Bonaparte Daiquiri
Minimalist classic where beetroot molasses and lime balance perfectly.
COUPE GLASS
5 cl GRUM Silver
2.5 cl freshly squeezed lime juice
3 cl simple syrup (crystal)
Chill a coupe glass with ice cubes.
Pour the lime juice, GRUM Silver & the simple syrup into a shaker with 4 cubes of ice and shake.
Remove the ice from the glass.
Pour the shaked mix through a sieve into the glass.
Finish with a mint leaf or a slice of fresh lime.
Braise d'été
A unique sugar beet twist on a Caipirinha fortified with lime and cane sugar.
LOWBALL GLASS
5 cl GRUM Silver
4 teaspoons cane sugar
1 lime
Remove the top and bottom of a lime and cut the rest into 8 wedges (remove the central ridges).
Put two teaspoons of cane sugar and 3 lime wedges in the lowball glass and muddle with a muddler.
Fill the glass halfway with crushed ice.
Add the remaining lime wedges along with two teaspoons of cane sugar to a shaker. Muddle, add the GRUM Silver, and shake vigorously with 5 to 6 ice cubes.
Pour over the crushed ice, top with crushed ice if necessary.
L'orage
The Tienen twist on the exotic Tiki classic Hurricane .
HURICANE GLASS
5 cl GRUM Silver
2.5 cl lime juice (1 lime)
3 cl passion fruit syrup
1 cl grenadine
Orange juice
Pour the lime juice, GRUM Silver, and passion fruit syrup into a shaker with 4 ice cubes and shake.
Pour the shaked mix through a sieve into the glass, completely filled with crushed ice.
Add orange juice and finish with granadine over the ice. Garnish with a passion fruit wedge.
Coco de Betterave
A refreshing Pina Colada from our own soil.
LOWBALL GLASS
4.5 cl GRUM Silver
4.5 cl coconut milk
9 cl pineapple juice
1.5 cl simple syrup (crystal)
Fill a glass halfway with ice cubes.
Pour the GRUM Silver, the coconut milk, the pineapple juice & the simple syrup into a shaker with 4 ice cubes and shake.
Pour the shaked mix with the ice into the glass.
Finish with a pineapple leaf and/or a slice of fresh pineapple.
Lagon Bleu
Local beetroot variant of the exotic Blue Hawaiian .
LOWBALL GLASS
3 cl GRUM Silver
1.5cl blue curaçao
2 cl coconut milk
4.5 cl pineapple juice
1.5 cl simple syrup (crystal)
Fill a glass halfway with ice cubes.
Pour the GRUM Silver, coconut milk, pineapple juice, blue curaçao & simple syrup into a shaker with 4 ice cubes and shake.
Pour the shaked mix with the ice into the glass.
Finish with a pineapple leaf and/or a slice of fresh pineapple.
Zeste rosé
A fresh, aromatic, and quirky Smash with GRUM Silver, pink grapefruit, lime, and mint.
LOWBALL GLASS
4.5 cl GRUM Silver
6 cl fresh pink grapefruit juice
1.5 cl fresh lime juice
1.5 cl simple syrup (crystal)
sparkling water or sparkling wine
Shake all ingredients, except the sparkling water or sparkling wine, with ice.
Fill the glass with crushed ice and pour the shaked mix over the crushed ice.
Top with sparkling water or sparkling wine, finish with half a slice of grapefruit and a sprig of mint.
Sunset Royale
Light and fruity Colada enriched with smooth sugar beet molasses.
LOWBALL GLASS
5 cl GRUM Caribbean Spiced
2.5 cl fresh pineapple juice
3.5 cl coconut water
3 to 4 pieces of fresh pineapple
1.5 cl simple syrup (granulated)
Fill a lowball glass with crushed ice.
Crush the pineapple slices in a shaker.
Add the pineapple juice, coconut water, and sugar.
Add the GRUM Caribbean Spiced and shake with ice.
Pour the shaked mix through a sieve over the crushed ice in the glass.
Garnish with a slice of pineapple.
L'oiseau Sauvage
A local Jungle Bird , in which bitter Campari unites with pineapple, lime, and spicy caramel notes.
LOWBALL GLASS
5 cl GRUM Caribbean Spiced
5 cl pineapple juice
2 cl Campari
1.5 cl lime juice
1.5 cl simple syrup (rock sugar)
Fill a Lowball glass with ice cubes.
Shake all ingredients with ice.
Fill the glass with ice cubes and pour the shaked mix over the ice.
Garnish with a slice of lime and a pineapple leaf.
Nuit Épicée
Spicy Hageland variant of the Dark & Stormy with a spicy ginger beer finish.
LOWBALL GLASS
5 cl GRUM Caribbean Spiced
10 cl Ginger Beer
1.5 cl freshly squeezed lime juice
1.5 cl simple syrup (rock sugar)
Place a quarter of a lime at the bottom of a lowball glass.
Fill the glass with ice cubes and pour the GRUM Caribbean Spiced over it.
Pour the ginger beer over the ice cubes, stir gently through the ice, and top with the candy syrup for a beautiful dark layer.
Optionally add a dash of Walnut bitters, finish with a slice of dried lime.
Pomme Épicée
Spicy cocktail with apple and ginger, refreshed by lime with a soft, warm finish.
LOWBALL GLASS
5 cl GRUM Caribbean Spiced
5 cl Apple juice
5 cl Ginger beer
1.5 cl Lime juice
Fill a Lowball glass with ice cubes.
Add all ingredients over the ice.
Stir well until the cocktail is cold.
Garnish with a few thin slices of lime in the glass.
Mélasse Rouge
Hageland spicy Negroni based on GRUM Caribbean Spiced.
LOWBALL GLASS
4 cl GRUM Caribbean Spiced
2 cl Campari
2 cl Martini Rosso
Fill a mixing glass with ice cubes.
Pour all ingredients into the mixing glass and stir until drinking strength is reached.
Strain the shaked mix halfway into a lowball glass filled with ice cubes (or one larger block of ice) and finish with orange zest.
Revenant
Powerful & exotic sugar beet Zombie based on Silver, Caribbean spiced and barrel aged.
LOWBALL GLASS
3 cl GRUM Gold
1.5 cl GRUM Silver
1.5 cl GRUM Caribbean Spiced
1 cl almond syrup
1 cl passion fruit syrup
3 cl orange juice
3 cl lime juice
3 cl orange curaçao
1.5 cl grenadine
Fill a glass halfway with ice cubes.
Pour all ingredients into a shaker with 4 ice cubes and shake.
Pour the shaked mix with the ice into the glass and garnish with passion fruit and a pineapple leaf.
Moka Noir
Beetroot variation on the Espresso Martini , bittersweet & intense with warm caramel notes.
COUPE GLASS
3.5 cl GRUM Gold Barrel Aged
2.5 cl GRUM Café Tirlemontoise
1.5 cl simple syrup (candied sugar)
2.5 cl Espresso coffee
3 Coffee beans
Shake all ingredients, except the coffee beans, with ice.
Pour the shaked mix through a sieve into the coupe glass.
Finish by gently placing the three coffee beans in the foam.
Café Satiné
Artisanal alternative to this velvety smooth cocktail with coffee liqueur.
LOWBALL GLASS
5 cl GRUM Café Tirlemontoise
9 cl milk
Whipped cream & Chocolate shavings
Fill a lowball glass with ice cubes and pour the GRUM Café Tirlemontoise into the glass.
Add milk up to the ice.
Top with whipped cream and finish with chocolate shavings and/or cocoa powder.
Café Velours
Warm coffee liqueur with whipped cream and chocolate — delicious as a digestif or with dessert.
TASTING GLASS 10CL
5 cl GRUM Café Tirlemontoise
Whipped cream
Chocolate shavings
Fill the tasting glass with 5cl GRUM Café Tirlemontoise.
Steam the coffee liqueur until warm.
Add whipped cream to the rim of the glass.
Finish with chocolate shavings.
Café Libré
A local coffee & beet variant of the classic Cuba Libre.
HIGHBALL GLASS
4 cl GRUM Barrel Aged
0.5 cl GRUM Café Tirlemontoise
10 cl Cola
Fill a highball glass with ice cubes and pour the GRUM Barrel Aged over the ice. Add the GRUM Café Tirlemontoise.
Fill the glass with Cola and garnish with a dried orange or lime.
Café Doré
Delicious balance between sweetened coffee liqueur and complex woody notes from the barrel.
LOWBALL GLASS
5 cl GRUM Barrel Aged
0.5 cl GRUM Café Tirlemontoise
1.5 cl simple syrup (candy)
1 dash of Aromatic Bitters
Fill a mixing glass with ice cubes.
Pour all ingredients into the mixing glass and stir until drinking strength is reached.
Strain the shaked mix halfway into a lowball glass filled with ice cubes (or one larger block of ice) and finish with orange zest.
Mélasse Libre
Cuba Libre with a local beetroot-rum twist, fresh and spicy with lime.
LOWBALL GLASS
5cl GRUM Gold
10cl Cola (max 15cl)
2 lime wedges
Fill a lowball glass with ice cubes.
Squeeze the lime wedges over the ice.
Pour GRUM gold over the ice cubes.
Add the cola and stir gently.
Finish with a slice of lime.
Fizz Impérial
Fresh, festive variation on the Old Cuban with imperial beet molasses complexity.
COUPE GLASS
5 cl GRUM Gold
6 cl Prosecco
4 mint leaves
2.5 cl simple syrup (crystal)
3 cl Lime juice
Grapefruit bitters
Shake all ingredients, except the prosecco, with a few ice cubes.
Strain the shaked mix twice and add to the glass.
Top up with Prosecco & 2 dashes Grapefruit bitters
Finish with a floating mint leaf.
BETTERAVE EXOTIQUE
Local variation on the Tiki classic Mai Tai with citrus, almond, beetroot rum & candied syrup.
LOWBALL GLASS
1.5 cl GRUM Silver
1.5 cl simple syrup (candied sugar)
Fill a Double Rox halfway with crushed ice.
Shake the GRUM, orange curacao, almond syrup, and lime juice with half a cup of ice cubes.
Pour the shaked mix through a sieve into the glass. Top off with crushed ice and the simple syrup. Optionally add a dash of grapefruit bitters.
Finish with dried citrus and a sprig of mint.
Simple syrup is a 1:1 ratio (unless stated otherwise) of sugar (granulated, rock candy, vanilla, honey, ...) to water, in which the sugar (in grams) dissolves in warm water (in milliliters) and the cooled syrup is added to the cocktail. The syrup is stored in the refrigerator.
