Heering at the BBC Good Food Show in Glasgow

Heering will be at the BBC Good Food Show in Glasgow between the dates of 31st of October and 2nd of November. The show has about 16 000 visitors and Heering will be there with its own stand.

Heering cocktail inspiration from Amsterdam

In the latest Apéritif there is an article on the bar life in Amsterdam. As it seems there are not so many places where you can go for cocktails (rather for beer and wine) but there are some few places that are really good. In one of these places, the Apéritif journalist found a Heering cocktail on the menu; the Honey Cherry Sour. ( at bar Feijoa, created by Timo Janse and Robbert Negen). It sounds delicious.

The Honey Cherry Sour
3 cl Krupnik polish honey vodka
2 cl Heering Cherry Liqueur
4 cl freshly squeezed lemon juice
2 dashes of egg white

Shake everything with the egg white, fill a tumbler glass with crushed ice and pour everything over the ice. Garnish with one or two cherries.

More writing on offthepresses.blogspot.com

Still on Cherry Heering

I tend to focus on a product when it comes through the mail, so I’m still harping on that old Cherry Heering.

The most famous Cherry Heering cocktail is the Singapore Sling. As I mentioned earlier, I never have pineapple juice about the house (though I had every other needed ingredient: gin, lime juice, Cointreau, grenadine, Benedictine, Angostura), so I had to look elsewhere for it.

Last Wednesday night, as I returned wearily to Brooklyn, I stopped in the Clover Club for a nightcap. “Can you make me a Singapore Sling?” I said, stepping up to the bar. “Yup,” said the bartender without a moment’s hesitation. This pleased me, and renewed my confidence in the bar staff at the Clover Club. A bartender I had never met before was dead certain he could make me what is, let’s face it, an infrequently requested drink.

As I opened the cocktail menu, I noticed a bottle of Cherry Heering on the back bar with a pour spout stuck in it. Wow, I thought. You don’t see that every day. Weird. I mean, are they pouring out the stuff all the time? Then all my assumptions flew out the window as I saw they have changed the menu recently, and the Singapore Sling was a new listed attraction, under a new category called “Tiki Drinks.” No wonder my bartender was so confident.

So, he fixed me one. And it was OK. Not particularly memorable. And they served it in a clay Tiki mug. Why does no one adhere to Jerry Berry dictum that Tiki drink should be served in clear glasses so as to show off their often lovely coloring? Damn, I thought. I’m not crazy about this drink.

I didn’t give up. A few days later I bought some pineapple and pureed it in my blender. It didn’t become juice; it was much thicker than that. So I added some water. It became thinner, but was still not juice per se. But I liked the taste and the consistency, so I let it be. I assembled all the ingredients. I employed Martin Miller’s gin, and my own homemade grenadine.

And the result was friggin’ fantastic! A gorgeous color, a splendid density—not to thick, not to thin—and super flavorful. I gave one to the Wife and it knocked her off her feet. I love Clover Club, but I have to say—I made a better Singapore Sling than they did.

Anyway, it was a relief: I do like the drink.

UPDATE: I tried another recipe, from the B.A.R. manual, asking for less pineapple juice and no Grenadine, and topped with soda water. It was good, too, but I liked it less. I think the deletion of the Grenadine and the addition of soda diluted the flavor a bit. Purist, however, might term this more austere version as more authentic. The Singapore Sling seems to be one of those cocktails whose true recipe is hotly debated. These arguments can be very interesting. They also make me tired.

http://offthepresses.blogspot.com/

HCL cocktail recipes on cocktail menus at up and coming restauran

We got the recipes to two new cocktails that are now displayed in hot, up and coming restaurant Red Light Little River in Miami. The recipes sound delicious; why not try them at home?

Strawberry Heering Field

½ oz Cherry Heering Liqueur
1 oz Dos Maderas Rum
4 muddled strawberries
3 basil leaves
¾ oz lemon juice
¼ oz maple syrup

Orange Crema Blossom

2 part Crema De Alba
1 part Cherry Heering Liqueur
1 part Grey Goose L’Orange

Excerpt from drinkhacker.com

The following could be read on drinkhacker.com (written by Christopher Null- longtime entertainment, technology, and lifestyles writer and the finicky proprietor of what has been called “the best home bar in San Francisco”.)

Cherry Heering Re-Release and Review

Cherry Heering has always been one of cocktaildom’s most puzzling spirits. Bartending books regularly call it either Peter Heering or Cherry Heering, sometimes in the same tome, leading novices to wonder if there is more than one kind of Heering out there. To compound matters further, the bottle itself just reads “Heering.” Beneath that you’ll find “Original Cherry Liqueur… bottled by Peter F. Heering.” Neither of the common names for the liqueur actually appear on the label!
Cherry Heering (which is what the company calls it, so we’ll call it that too) has been around since 1818 and stakes its claim as “the original cherry brandy.” The Danish concoction is regularly called-for as a branded ingredient in cocktails, and it’s really the best way to add both red coloring and cherry flavor to a drink recipe. I daresay it’s the best cherry liqueur you can get: The clear Maraschino liqueur has a strange minty flavor to it; though since it’s clear it works well in many cocktails where you don’t want color. Kirschwasser, at its typical 90 proof, is far more burn than Bing.
Heering is a mere 48 proof and a lovely shade of crimson. The aroma of Heering has more in common with Port wine than it does with cherry elixir, and that wine-like character extends into the flavor. It’s all due to the dark Stevens cherries used for the juice and the oak-aging of the liqueur for up to five years before it’s bottled. Smooth and less sweet than you’d think, it’s not medicinal at all, and really plays to the strengths of the fruit. Heering is even palatable on its own (try it chilled), though sipping liqueurs solo is a fool’s game. Really, Cherry Heering is most impressive in cocktails, and I’m now even pondering whether to replace it in my cherished Casino recipe, color be damned.
The weird thing is that Heering says it is reintroducing the brand in the U.S. this fall to take advantage of the classic cocktail craze and jump-start sales again. I’m told the packaging has been redesigned… so I put the new bottle against one that’s been in my collection for years. The new bottle is on the left. If you can spot any differences (color variations are due solely to lighting conditions), you’re a better man than I am. (UPDATE: Turns out the old bottle, shown at the top of the post, was used from introduction through 1995.) The good news, I’m promised, is that the recipe remains unchanged. Cherrs! I mean cheers!

http://www.drinkhacker.com/

Excerpt from Off the Presses with Robert Simonson

Below you will find a terrific posting from writer Robert Simonson on Cherry Heering. Robert writes for Imbibe Magazine, The New York Sun, Time Out Magazine New York and Saveur Magazine. Robert also holds an advanced certificate from the Wine and Spirits Education Trust and a BAR-certified Certificate from the Beverage Alcohol Resource (B.A.R.).

Giving the Gilroy Cocktail a Heering

A bottle of Cherry Heering came in the mail yesterday. These things happen around here. One day, you don’t have a bottle of Cherry Heering. The next, a guy rings your doorbell and hands you one. It would have seemed curmudgeonly to have refused it.

I like saying “Cherry Heering.” Maybe it’s me, but it just sounds silly. It’s Cherry Liqueur, but we don’t say “Cherry Liqueur.” We invoke the name of the Dane who invented it, Peter Heering, as if he came in assorted flavors: Apple Heering, Pineapple Heering, Cherry Heering. Just a weird quirk of language that’s fixed itself in our lexicon over the years.

The Heering caught my wife’s eye. She suddenly remembered that her parents used to drink Singapore Slings. This floored me. You have to know that her parents are SO not Singapore Sling-type people. It’s as if somebody suddenly told you that George W. Bush reads Troloppe. I didn’t have any pineapple juice on hand, so that was out. (Truth to tell, I never have any pineapple juice on hand. The canned stuff is awful, and I don’t see the point of buying an entire pineapple and pureeing it just so I can make a handful of drink.) So she said, “Well, can you make something else with Cherry Heering?” I looked hopefully at my shelf of old cocktail manuals, recently reprinted by Mud Puddle Books, and said “I’m sure I could come up with something.”

Of the Mud Puddle reprints (and I must here boast that I have them all!), I have found McElhone’s 1927 work “Barflies and Cocktails” the most useful. The other, older manuals are interesting as historical works. But “Barflies,” being closer to our time, has practical uses. The recipes are clearly and simply explained, and composed of ingredients and measurements one can easily decipher.

I paged through looking for a Cherry Heering recipe and came up with the Gilroy Cocktail. It goes like this:

1/3 Gin
1/3 Noilly Prat French Vermouth
1/6 Cherry Brandy
1/6 Kirschwasser

I combined the ingredients and shook, as instructed. It produced a rose-colored libation of distinctive taste and refreshing quality, quite unlike anything else I’ve had. A lost gem. I recommend you try it. The wife was pleased, too.

A bit of confusion: I looked up the Gilroy on the internet, and every recipe I could find varied from McElhone’s by eliminating the Kirschwasser and added lemon juice and orange bitters. They also recommended more cherry brandy and less vermouth. In fact, the only place I can find McElhone’s version is in the McElhone book! Geez. Can’t there ever be friggin’ agreement on any cocktail?

Anyway, I’m sticking with McElhone’s rendition. I like it. I suppose the other one is good, too. But I like having a drink that gives both my Cherry Heering and my Kirschwasser some exercise. Lord knows they need it.

http://offthepresses.blogspot.com/

Excerpt from nightclub.com

The following could be read in the Night Club & Bar Magazine regarding the Accessorize 2009 competition:

Cherry Heering Invites Bar Creations

Cherry Heering liqueur was founded in Denmark in 1818 and is recognized as the essential ingredient in many famous cocktails including the Singapore Sling and the Blood & Sand. When a company this established decides to do something innovative, it is no small matter.
For 2009, the team behind this iconic cherry cordial combined fashion and spirits promoting with a national campaign that conveyed simplicity and ingenuity in both mixology and tailoring.
The tagline of “Accessorize 2009 – Enter the Heering World Championship of Fashion Mixing and Drink Designing,” invites top designers and mixologists to visit the Web site page (www.heering.com) where they can sign up to create a drink inspired by a haute couture gown or a gown inspired by a designer cocktail.
The qualifying rounds are all online, and there are six categories including: classic, vintage, exotic, dramatic, romantic and rock ‘n’ roll. The grand finale will take place at the Raffles Hotel in Singapore in July of 2009.
“We are excited to bring Cherry Heering liqueur back to the forefront for taste- and image-conscious consumers and also top mixologists,” says Joel Gosler, Kindred Spirits President.

Excerpt from the blog spiritmeaway.com

The following could be read regarding the Accessorize 2009 competition on the blog spiritmeaway.com (by Meaghan Dorman)

Make it Work for Heering in Accessorize 2009!

I’m borderline obsessed with Project Runway. So when I heard about Cherry Heering’s Accessorize ‘09 competition, I could practically hear Tim Gunn spurring designers to design a cocktail dress with what else as their muse but an actual cocktail! The competition is split into a section for mixologists to create a cocktail using Cherry or Coffee Heering and one for designers to create a cocktail dress. Both have categories of Classic, Romantic, Exotic, Vintage, Dramatic and Rock n Roll. The contest’s site has both cocktails and dresses featured in each category that entrants should choose as a muse. (designer picks a cocktail to inspire their dress and vice versa), and they must enter through Heering.com. The finals to this international contest will be held June 4th in Singapore! In order to pick the 15 national finalists, all entries must be submitted by February 28th 2009. I’m so excited to see what people come up with!! They should really get Tim Gunn to judge the designers, that would make my year. I will definitely be covering this contest as it progresses, so check back!

www.spiritmeaway.com

Heering Cherry Liqueur wins gold medal!

Heering Cherry Liqueur was awarded a gold medal when competing in the International Review of Spirits Competition. The liqueur got 95 points and was called “exceptional”. The Peter F Heering company is very pleased with the award.

Excerpt from the blog spiritmeaway.com

The following could be read on the blog spiritmeaway.com hosted by Meaghan Dorman:

Cherry Heering Back on the Scene

Last night I was at the Campbell Apartment testing out some recipes made with Cherry Heering. The cherry liqueur has been around since 1818 but since Kindred Spirits took it over around the beginning of the year its enjoying an increased visibility on the scene. Jonathan Pogash has created some cocktails for the Campbell Apt that feature the liqueur, they should be on the menu in the next few days. Now I know there have been some sugary-sweet cherry liqueurs and cordials on the market over time, but don’t make the mistake of assuming Cherry Heering is a glorified commercial grenadine like some others. It has a distinct ripe cherry flavor and a cinnamon spice to it. It is also has a good viscosity to it, which I look for in a liqueur. It mixes well with dark liquors but makes a great after-dinner drink served neat. I can see lots of tasty holiday drinks being made with Cherry Heering. They also have a coffee liqueur coming out around the top of the year, which I am really looking forward to since I love coffee cocktails! Here are the two recipes I tried last night:

Cherry Whiskey Fizz
• 2 oz premium bourbon
• ¾ oz Cherry Heering Liqueur
• 1 oz lemon
• 1 egg white
• Splash of soda
Combine all ingredients except soda in a mixing glass, add ice and shake well. Pour into a collins glass over fresh ice, top with soda. Garnish with a brandied cherry and a fat lemon peel speared together.

Blood & Sand
• 2 parts premium Scotch
• 1 part Cherry Heering Liqueur
• 1 part Sweet Vermouth
• 1 part orange juice
Combine ingredients in a mixing glass, add ice and shake. Strain into a chilled 7 oz cocktail glass. Garnish with an orange disk flamed over the top, then dropped into the cocktail

http://spiritmeaway.com/

Legal Notice   |   Log in to graphic guideline