Danish capital´s a heady cocktail of drinking dens, Copenhagen´s own

NEW YORK — Bookended by the Carlsberg and Tuborg breweries, the Danes have long been a nation of beer drinkers. But a new generation of bartenders is driving a vibrant cocktail culture in Copenhagen.

And as of two years ago, the city has its own signature quaff, the Copenhagen Cocktail.

Created by Gromit Eduardsen, bartending partner at 1105 (www.1105.dk), the drink has a cheery pink hue and lightly fruity flavour and won a contest sponsored by Danish liqueur brand Cherry Heering.

However, don’t expect to find the drink on every cocktail menu in town.

At Ruby (http://rby.dk/), offerings run to classics and seasonal libations with international influence, such as the Mirabellini (hazelnut-infused pisco shaken with Mirabelle plum jam and topped with dry Champagne).

Hidden speakeasy The Union (Store Strandstrde 19; 1255 Kbenhavn K) is also noted for its excellent drinks, which flow from midnight until the wee hours — but don’t look for the Copenhagen Cocktail there either.

You can however get one at Mash (www.mashsteak.dk/), short for “Modern American Steak House,” a prime venue for business lunches and dinners. “It has a great bar team,” Eduardsen says, “and it’s probably the best steak house in Scandinavia.”

Among Eduardsen’s rather lengthy list of other must-drink spots: The streamlined Oak Room (www.oakroom.dk/) in the Nrrobro “Latin Quarter” district, “seductive 1800s-style cocktails” at Salon 39 (www.salon39.dk/) in Frederiksberg, and pretty much any of the myriad new bars opening at a fast clip in the hip meat-packing district known as Kdbyen (the name translates as “Meat City”).

For work-hard/play-hard types, Copenhagen “rocks all night long,” says Eduardsen, pointing to Simon’s Copenhagen (http://simonscopenhagen.com/index.html) as a great example; the late-night dance spot is housed in an old art gallery. Not a bad way to get your Copenhagen Cocktail on.

Copenhagen Cocktail

50 ml Genever

20 ml Cherry Heering

20 ml fresh lime juice

20 ml Sirop de gomme (sugar syrup)

Dash of Angostura bitters

Shake over ice. Strain into chilled cocktail coupe. Garnish with an orange twist.

Watch Eduardsen make his award-winning cocktail (www.youtube.com/watch?v-wGPNtAfh64U )

http://www.theprovince.com/travel/Danish+capital+heady+cocktail+drinking+dens/5735225/story.html

Wilde Heart on Tempered Spirits.com

Last month, Imbibe ran a piece on Irish Whiskey that caught my attention, namely because I hadn’t tasted or mixed with very many Irish whiskeys. If you’ve paged through a large number of cocktail books, you’ll understand why — it’s just not used in cocktails very often. According to Imbibe the scene is changing, however, and more and more bartenders are experimenting with what was once the most popular spirit in the country.

As a result of the aforementioned article and a visit to the faux-Irish bar at the New York, New York Hotel in Las Vegas, the Hutch in the basement now has three Irish whiskeys added to its stockpile: Tullamore Dew (decent and mild), Bushmill’s Black Bush (a wonderful blend, a bit maltier, with a hint of sherry), and Redbreast 12-year (a great all-around single-malt). The one that’s been used most frequently as of late is the Black Bush, which is specifically called for in the following drink, the Wilde Heart.

Wilde Heart

1 1/2 ounces Bushmill’s Black Bush Irish Whiskey
3/4 ounce Amaro CioCiaro
1/4 ounce Cherry Heering

Stir with ice and strain into a cocktail glass. Garnish with an orange twist.

The Wilde Heart comes from Brandon Josie of 15 Romolo in San Francisco and is a wonderful mix of grain, bitterness, and sweetness. Despite its name, the drink is a gentle one, the CioCiaro being one of the less powerful Italian amari out there but quite a tasty one (I picked it up after seeing it poured into the Southern Cola at Holeman & Finch). What I love here is the use of Cherry Heering: it normally provides a powerful wallop of flavor that, while wonderful, tends to take over drinks. Plus, I rarely use it in anything except the Blood & Sand and the Singapore Sling*. In the Wilde Heart, it adds just enough fruity oomph to highlight the sherry-cask flavor of the Black Bush and the slight notes of fruit in the amaro. The hint of citrus oil from the orange twist completes the package. Says the 15 Romolo bar menu: “As dark and flamboyant as the author namesake.”

On the Wilde Heart: ”The subtle depths of sherry cask-finished Black Bush whiskey is matched with the nutty richness of an Italian amaro, with cherry liqueur lending a plush sweetness.”

Bushmills Black Bush: “Aged in used sherry casks, Bushmills Black Bush is rich and luscious, with an aroma of almonds and cherries and a bold flavor touched with dried fruit and honey.”

Redbreast: “Made with a combination of malted and unmalted barley, the single pot-still whiskeys from Redbreast are some of the best spirits coming out of Ireland. Redbreast 12-year-old is bold, with notes of honey, orange zest, and hazelnuts…”

Imbibe, September/October 2011

If you’re a Manhattan drinker, give the Wilde Heart (or the Redbreast whiskey) a try and I think you’ll have a new drink for the Fall. For a few more classic Irish whiskey drinks, head over to 12 Bottle Bar’s drink menu and sift through their selection.

*PS: I couldn’t find the Original Singapore Sling recipe listed online, but Ted Haigh published it in “How the Sling was Slung” in Imbibe July/August 2011. The recipe follows:

Original Singapore Sling

1 ounce London Dry Gin
1 ounce Bols Cherry Brandy or Cherry Heering
1 ounce Bénédictine
1 ounce Fresh Lime Juice

2 ounces Soda Water
1 dash Angostura Bitters

Combine all ingredients except soda water and bitters in an ice-filled Collins glass. Top with soda, then dash the bitters on top. Garnish with either a thick lime spiral (a la the 1920s) or omit the Bénédictine and bitters and float sloe gin on top (a la the 1930s).

For a newer version, check out Robert Hess’s show, but I like the original version best; Beachbum Berry’s Singapore Sling (? – 1950s), from Beachbum Berry Remixed, is also very good (up the gin to two ounces, reduce the Bénédictine to 1/2 ounce, add 1/2 ounce of brandy and omit the bitters, though they wouldn’t do any harm).

Wildest Redhead on tastingtable.com

Red-haired Meaghan Dorman, who presides over the cocktails at this Iroquois hotel lair, was insulted that the Wild Redhead, a lemon juice-Cherry Heering cocktail featured in the circa-1970s Jones Complete Bar Guide, didn’t reflect its sassy moniker. Dorman amplified the drink, creating this spicier, boozier version that lives up to her brazen expectations.

Wild Redhead – Make It At Home

Ice
¾ ounce fresh lemon juice
½ ounce honey
¼ ounce St. Elizabeth Allspice Dram
1½ ounces blended Scotch
¼ ounce Cherry Heering

In a cocktail shaker filled with ice, combine the lemon juice, honey, dram and Scotch and shake vigorously. Drizzle the Cherry Heering over ice (ideally one large cube) in a rocks glass and then strain the cocktail into the glass. Serve.

Frangelico Truffle with Cherries Flambé on citysip.com

As the temperatures convert to cold, cocktail lists make a seasonal switch. Hazelnut is one of our favorite Autumnal ingredients. So, if staying in is more your thing, try whipping up these decadent Frangelico Hazelnut liqueur concoctions the next time a seasonal cocktail craving kicks in. Drink on their own as an after-dinner dessert supplement or as a complement to your sweet ending. These sips exude indulgence. Enjoy!

Frangelico® Truffle

1 oz Frangelico

1 oz SKYY vodka

¾ oz of espresso

Shake with ice, served chilled up in a cocktail or martini glass. Dust with dark chocolate shavings

Cherries Flambé

1 ¼ oz Frangelico

2 barspoons Harvest Song Sour Cherry Preserve

¾ oz Cherry Heering

Shake hard, strain long over rocks or can be served up. Served in a Collins glass

Harvest Walnut Old Fashioned

2 oz Knob Creek Bourbon

3 Bar Spoons Harvest Song Walnut Syrup

3 Kingston Cubes – lemon

1 twist of lemon

Spirited Traveler: Cocktailing in Copenhagen on msnbc.msn.com

NEW YORK— Bookended by the Carlsberg and Tuborg breweries, the Danes have long been a nation of beer drinkers. But a new generation of bartenders is driving a vibrant cocktail culture in Copenhagen.

And as of two years ago, the city has its own signature quaff, the Copenhagen Cocktail.

Created by Gromit Eduardsen, bartending partner at 1105 (http://www.1105.dk),

the drink has a cheery pink hue and lightly fruity flavor and won a contest sponsored by Danish liqueur brand Cherry Heering. (Cherry Heering also is a key ingredient in the classic Singapore Sling and Blood & Sand cocktails.)

However, don’t expect to find the drink on every cocktail menu in town.

At Ruby (http://rby.dk/), offerings run to classics and seasonal libations with international influence, such as the Mirabellini (hazelnut-infused pisco shaken with Mirabelle plum jam and topped with dry Champagne).

Hidden speakeasy The Union (Store Strandstrde 19; 1255 Kbenhavn K) is also noted for its excellent drinks, which flow from midnight until the wee hours – but don’t look for the Copenhagen Cocktail there either.

You can however get one at Mash (http://www.mashsteak.dk/),

short for “Modern American Steak House,” a prime venue for business lunches and dinners. “It has a great bar team,” Eduardsen says, “and it’s probably the best steak house in Scandinavia.”

Among Eduardsen’s rather lengthy list of other must-drink spots: The streamlined Oak Room (http://www.oakroom.dk/) in the Nrrobro “Latin Quarter” district, “seductive 1800s-style cocktails” at Salon 39 (http://www.salon39.dk/) in Frederiksberg, and pretty much any of the myriad new bars opening at a fast clip in the hip meat-packing district known as Kdbyen (the name translates as “Meat City”).

For work-hard/play-hard types, Copenhagen “rocks all night long,” says Eduardsen, pointing to Simon’s Copenhagen (http://simonscopenhagen.com/index.html)

as a great example; the late-night dance spot is housed in an old art gallery. Not a bad way to get your Copenhagen Cocktail on.

TOP 5 DRINKS TO WARM UP YOUR WINTER on Hg2Blogg.com

With the winter coming upon us, and the scarves and hats being taken out of the closet, Hg2 decided to recommend a few cocktails to go along with those winter clothes. We have scoured the world for the best drinks to warm you up on an icy winter evening.

Madame George Cocktail at the Rains Law Room, New York

Madame George- New York
Instead of the traditional rum of the tropical version of this drink, the Rains Law Room in New York has infused Irish Whiskey and Cherry Heering brandy with ginger, stewed dark cherries and lime for this hearty concoction. Ginger syrup and lime juice add a little tang, while the brandied cherry tops the drink creating the perfect zesty New York style take on the snowy season.

 

Roasted Chestnut Mint Julep- Amsterdam
Vesper Bar in Amsterdam has added a selection of winter specials to their menu in preparation for this year’s cold season. Among these is the roasted chestnut julep, which combines the seasonal tastes of fresh roasted chestnuts prepared in house, infused with bourbon, whiskey and mint, and finished with a dash of sugar. This sweet, hearty drink is sure to delight anyone in need of comfort after a stressful days work.

 

Mulled Wine- London
Winter in London is the season of mulled wine, and around October many of the bars and pubs begin to bring out their versions, each somewhat unique to them. Among Hg2’s favorites is the Cross Keys pub in Covent Garden, which combines fruits, cinnamon and a blend of sugar and other spices to create the perfect festive flavors. And why not have indulge in a mince pie to go along with it!

 

Hot Mojito- Moscow
The Baltshug Kempinski Hotel has prepared a selection of 5 hot cocktails for 650 rubles all of which a worth a try this winter. Braman Denis Petrov’s favorite however is the hot mojito which is sure to be a hit with all Muscovites. It is a blend of black tea leaves and cloves, both of which spice up the traditional dark rum, brown sugar and mint of a traditional mojito. This interesting twist allows you to still indulge in a typical favorite but retaining a wintery warmth.

 

Hot Buttered Rum- Toronto
For a slightly more traditional winter drink, why not try a hot buttered rum at Sidecar Bar and Grill in Toronto. This perfect après-ski recipe, mixes cinnamon, clove, brown sugar, lemon zest and butter with Sailor Jerry spiced rum, keeping the flavors simple, hearty and perfect for a bitter cold afternoon in the snow.

 

 

 

sun-sentinel.com

Sra. Martinez

4000 NE 2nd Ave., Miami, 305-573-5474, SraMartinez.com

Sra. Martinez co-owner David Martinez and and newly-appointed beverage director, Scott Mayer, have added several new cocktails to the what was recently named one of the best bars in America by Esquire magazine. Look for: The Afternoon T, gin with house-made crème de chai and apricot preserves; Remember the Alamo, Sombra Mezcal, Cherry Heering and Carpano Antica Formula; and the Indian Summer, toasted coconut-infused Santa Teresa Claro Rum, Domaine de Canton, mint and chilies. They’re perfect accompaniments to chef Michelle Bernstein’s classic Spanish tapas.

Cherry Macarons with Cherry Heering Liqueur on mykitchentreasures.com

Cherry Macarons by – Happy Cook / Finla

www.mykitchentreasures.com/2011/11/cherry-macaron-with-heering-cherry.html

The Spirited Traveller: Cocktailing comes to Copenhagen on reuters.com

 (Reuters.com) – Bookended by the Carlsberg and Tuborg breweries, the Danes have long been a nation of beer drinkers. But a new generation of bartenders is now driving a vibrant cocktail culture in Copenhagen.

And as of two years ago, the city has its own signature quaff, the Copenhagen Cocktail. Created by Gromit Eduardsen, bartending partner at 1105 (<www.1105.dk>), the drink has a cheery pink hue and lightly fruity flavour and won a contest sponsored by Danish liqueur brand Cherry Heering. (Cherry Heering also is a key ingredient in the classic Singapore Sling and Blood & Sand cocktails.)

However, don’t expect to find the drink on every cocktail menu in town.

At Ruby (<rby.dk/>), offerings run to classics and seasonal libations with international influence, such as the Mirabellini (hazelnut-infused pisco shaken with Mirabelle plum jam and topped with dry Champagne). Hidden speakeasy The Union (Store Strandstræde 19; 1255 København K) is also noted for its excellent drinks, which flow from midnight until the wee hours – but don’t look for the Copenhagen Cocktail there either.

You can however get one at Mash (<www.mashsteak.dk/>), short for “Modern American Steak House,” a prime venue for business lunches and dinners. “It has a great bar team,” Eduardsen says, “and it’s probably the best steak house in Scandinavia.”

Among Eduardsen’s rather lengthy list of other must-drink spots: The streamlined Oak Room (<www.oakroom.dk/>) in the Nørrobro “Latin Quarter” district, “seductive 1800s-style cocktails” at Salon 39 (<www.salon39.dk/>) in Frederiksberg, and pretty much any of the myriad new bars opening at a fast clip in the hip meat-packing district known as Kødbyen (the name translates as “Meat City”).

For work-hard/play-hard types, Copenhagen “rocks all night long,” says Eduardsen, pointing to Simon’s Copenhagen (<here>) as a great example; the late-night dance spot is housed in an old art gallery. Not a bad way to get your Copenhagen Cocktail on.

RECIPE: Copenhagen Cocktail

(Courtesy of Gromit Eduardsen)

5 cl Genever

2 cl Cherry Heering

2 cl freshly pressed lime juice

2 cl Sirop de gomme (sugar syrup)

Dash of Angostura bitters

Shake over ice. Strain into chilled cocktail coupe. Garnish with an orange twist.

Watch Eduardsen make his award-winning cocktail <here>. The opinions expressed are her own.) (Editing by Peter Myers)

Vera Pizzeria, It’s the newest Elmwood hot spot that you don’t want to miss blog.visitbuffaloniagara.com

In Italian “vera” means true—and if you’re looking for true Italian pizza, Vera Pizzeria, on Elmwood Ave., should be your first choice. It’s no secret that Buffalo is home to many different and delicious pizzerias; however, Vera Pizzeria is that classic Italian-Italian choice that you don’t want to miss. Fresh ingredients, such as san marzano tomatoes and buffalo mozzarella, top the brick-oven cooked pizzas. Everything is made fresh–their sausages, sauces, dough, etc. No matter what you prefer, a traditional Margherita pizza or looking to try something new, like the Fennel Taleggio pizza with caramelized onions, fennel, Tallegio cheese, topped with toasted hazelnuts and pecorino romano, Vera Pizzeria has your perfect, Italian pizza.

Besides the fantastic pizza, Vera Pizzeria sets itself apart from others with their house-conceived, handcrafted cocktails. For example, Blood and Sand, blended Scotch whisky, sweet vermouth, Cherry Heering and fresh-squeeze orange juice, described as “sweet and tangy, with a long smoky finish.” I can promise you, you cannot cocktails like these anywhere else.

It almost seems foolish to call this place a pizzeria, with their fresh ingredients, handcrafted cocktails, friendly wait staff and a classic atmosphere—Vera Pizzeria is much more than that. It’s the newest Elmwood hot spot that you don’t want to miss.

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