Belroy's Bijou

Meet Joeri Visser, the creative genius at the helm of Belroy's cocktail group in Antwerp. Six years ago, Joeri embarked on a transformative journey from his internship at Rotterdam's hotelschool to the dynamic cocktail landscape of Belgium. Despite his initial intention to find mentorship in the Netherlands, Joeri's path led him across the border, where he found inspiration and guidance from some of Belgium's finest bartenders, including the esteemed Dries Botty and Dieter Van Roy. Driven by a relentless passion for mixology, Joeri immersed himself in the world of cocktails, refining his skills and expanding his repertoire. His dedication and talent have been recognized with multiple awards, culminating in his recent triumph at the global competition of Elit Vodka.

"What i find truly unique about the industry that we work in, is that we all help each other. We might be competitors on paper, but in reality we are all colleagues working in different establishments. We help each other grow!" 

What made You het into bartending?

"I had the opportunity to get some experience in the land of hospitality while studying at the hotelschool in Rotterdam, but was never able to experience cocktails and nightlife culture. For my final internship i wanted to see what that was like. After a difficult search for a mentor in The Netherland, this landed me at Belroy's."

What is your favorite cocktails to drink & to make?

"my favorite cocktails depends on the weather. A Paloma in the summer or an Old-Fashioned in the winter can make me the happiest guy in the world! But all year round i would say: a G&T. Nothing too fancy or overcomplicated. My favorite drink to make is whatever pleases my guests. As long as it puts a smile on their faces, it's a win in my book!"

What makes a bartender stand out?

"A good bartender has to make good drinks. Although there's a lot more to it. Going back to a bar that you love is rooted much more in hospitality in my opinion. The atmosphere, the ambiance, the feeling, that's what makes a bar and bartender stand out. Be social, work hard and make good drinks, then you'll stand out!"

What cocktail are you tired of making?

"I don't know... maybe a White Russian. Isn't that a bit like ordering a grilled cheese in a Michelin star restaurant?"

Who is in your opinion the best bartender in Belgium?

"For me it would be a 3-way tie: Ruben Patoor of Fugazi, Yochen Verbeeck of Hootch and Ran Van Ongevalle of Bar Ran."

What is you favorite bar in Belgium?

"I love Hootch in Heist-Op-Den-Berg. Even though it's in the middle of nowhere, it's worth visiting. The vibe, the drinks, the decor, it all just works! The way that Yochen and Diego host you is really nice and makes you at easy straight away. I also love Bar Ran! The location is a bit smaller which makes it feel busy easily, but the drinks are stellar! They might be the best in Belgium!"

What inspires you to create new drinks?

"I like to put my own development in my drinks. When i learn something new, a new technique or a new ingredient i will use it in my drinks. Therefor my menus are a reflection of my own journey through bartending."

What is your favorite product to work with?

"I'm going for the obvious: Ice! hahaha. Ice is the most important part of a good drink. It can make or break any recipe, no matter the cost of ingredients, amount of work, or skill."