101 Best New Cocktails: Red Barchetta by Mel James, BC’s Kitchen, Lake St. Louis, MO on gazregan.com

Red Barchetta

Adapted from a recipe by Mel James, BC’s Kitchen, Lake St. Louis, MO.

“I created this cocktail for the 2012 Campari competition. It is quite special to me because it was the first cocktail that I created 100% on my own, with no help, opinions asked or input from anyone (and only my second competition at that point as well). It tied first place with Ted Kilgore, and the tie breaker ended up being our technical scores. I took second place and was beside myself thrilled – I had never expected to even place, and the fact that people enjoyed one of my cocktails brought me a joy that is beyond words.” Mel James.

2 strawberries, hulled

45 ml (1.5 oz) Campari

30 ml (1 oz) North Shore gin #6

30 ml (1 oz) The Big O ginger liqueur

7.5 ml (.25 oz) Cherry Heering

7.5 ml (.25 oz) premium aged balsamic vinegar

3 dashes Angostura orange bitters

1 strawberry speared with a small rosemary sprig, as garnish

Muddle the strawberries in a mixing glass, then add the remaining ingredients. Shake over ice and fine-strain into a chilled cocktail glass. Add the garnish.

gaz sez: This is one of those recipes that shouldn’t work, but it does. When I read it I nearly threw it into the circular file, but hey, it’s got gin and Campari, right? I gave it a shot. It worked. I especially like the way the strawberries play with the balsamic in this one, and the ginger and cherry liqueurs dance well together, too, but it’s the Campari/gin combination that holds this drink together, and the aromatic rosemary garnish adds a special something, too.

Seeing Double at Happy Hour on nytimes.com

By STEVE REDDICLIFFE

There are a few seats at the Center Bar that early in the evening, before it gets too dark, offer one of the best views of New York City. Those are at the southern end of the marble bar, several feet away from the baby grand piano. The bar is not on a high floor, and these particular stools do not showcase nearby Central Park or any other New York landmarks, for that matter.

What they do is give you indelible views of two skylines, the first made up of bottles of Absolut, Plymouth, Ketel One and Hendrick’s, of Balvenie, Highland Park and Hibiki, all artfully displayed on shelves behind the bar; behind those, clearly visible and perfectly framed, are the actual buildings of New York, those on Avenue of the Americas and Fifth Avenue, their tans and deep browns a mirror image of many of the bottles in front of them.

It’s a neat effect, one of many at this excellent new Time Warner Center bar from Michael Lomonaco, the executive chef at the Porter House restaurant down the hall.

In addition to spots at the bar, there are a half-dozen tables and a long, plush banquette in the dining area, all nestled into a fourth-floor perch that offers a memorable perspective on a vibrant scene.

Different seats offer different vistas, of course — of the Maine Monument in Central Park, the Central Park South straightaway, the endless caravan of yellow cabs in Columbus Circle, the posture-perfect Columbus himself (at what seems like eye-level, no less).

Fittingly enough, the first-rate drinks look great too, among them the amber Martinez (with Bombay Sapphire gin and sweet vermouth, $16); the sunset-tinged Bramble (Hendrick’s gin, fresh lemon, simple syrup and house-made raspberry compote, $14); the Amethyst Daisy (with Zacapa rum, lime, soda and macerated apricots in a sleek highball glass, $15); and the Sparrow (with Bombay Dry gin, Montenegro amaro, Dry Sack Medium sherry and Cherry Heering, $16).
….

A DANE IN ITALY!

Drink Rosso
1 part Cherry Heering
1 part Dimmi
2 parts Prosecco
fresh squeezed Meyer lemon juice
served in a flute glass

CHOCOLATE PUERH MANHATTAN by H. JOSEPH EHRMANN

Alto Bar in Adina Hotel Berlin Germany

Elephantenbar in 5* Hotel Elephant Weimar Germany

CHERRY HEERING at MANHATTAN COCKTAIL CLASSIC MAY 17 – 21

INVITATION – A TASTE OF HISTORY

Heering Triple Dream No Bake Dessert on Koshereye.com

Mixologists use Peter F. Heering liqueurs in many favorite new and classic cocktails including the legendary Singapore Sling, a drink born in 1919 in Singapore’s Raffles hotel. Of course, we enjoy sipping Heering liqueurs, (both cherry and coffee flavors), but are also inclined to whip up Heering infused desserts– like our newest creation, The Triple Dream No Bake Layer Cake. The most difficult part of this dessert is not the creating, but resisting eating seconds. O.K. … and thirds!

RECIPE;
Inspired by a French pastry called the Millefeuille—and adapted from a friend’s recipe, this decadent triple layered dessert is simple to prepare– combining the flavors of creamy vanilla, dark chocolate and Heering Coffee Liqueur. It is layered and served in a 9 x 13 dish.

Ingredients

3 (8 oz.) containers parve whipping cream, such as RichWhip – defrosted and divided
1 package (3.75 oz.) instant vanilla pudding mix
4-6 ounces Peter F. Heering coffee liqueur- divided
6 ounces vanilla soy milk
1 box chocolate graham crackers – parve
8 oz. of chocolate chips or semi-sweet chocolate (parve)

Directions

With an electric mixer, combine two containers of whipping cream, vanilla pudding mix and soy milk. Whip until stiff peaks form, then set aside.
Pour 4-6 ounces of Heering liqueur into 9 x 13 glass or crystal serving dish.
Add first layer of graham crackers and then 1/2 of whipped cream mixture.
Top the whipped cream mixture with a second layer of graham crackers.
Top with remaining whipped cream mixture.
Top with final layer of graham crackers.
Mix chocolate chips with one container un-whipped cream; gently warm in microwave or on stovetop in a pot over simmering water, until the mixture is mostly melted. (Watch carefully.) Remove from heat and gently combine with a spatula to ensure smooth consistency. Pour warm chocolate mixture over top layer of graham crackers.
Refrigerate covered for 4-6 hours – or overnight.
Serve with a glass of Heering Coffee Liqueur or coffee- or both!

Notes

This luscious pastry can be made as a dairy dessert.
In place of parve whipping cream, use real dairy whipping cream and substitute whole milk for soy milk. Lady fingers can be substituted for graham crackers.

The top can be garnished with chopped roasted almonds or hazelnuts.

The second layer of graham crackers can also be quickly dipped in additional liqueur. However, this must be done quickly or graham crackers will get too soft.
Serves 10-12.

Recipe:Kosher, Dessert, Parve

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