Gegam Kazarian & 1887 – One of Heering´s 200 year

Words by: Ashley Pini

Born in Yerevan city, Armenia, Gegam believes his interest in bartending began at the tender age of 5: “When I was young I would pick cherries with my cousins in my grandparents’ garden. I would put them inside the bottle with a little bit of sugar, stir them with a cherry tree branch and leave the mix for a while in the sun. Afterwards we would drink the juice; I certainly call them my first cocktails.”

Gegam spent this childhood “smelling and mixing different products, trying to invent new flavours and smells,” cementing his belief that it was his upbringing that lead him to where he is now: “My grandfather used to make wine and distil it. I remember always staying by his side and helping him in everything I could.”

Other family rituals also played their part in the formation of his career, including his mother’s “precise way of setting the table. I think this showed me that minding each detail is essential, that´s why I don’t use only crystal glasses but different metals; silver, gold, copper, wood, ceramics, organic and natural materials as well, and I take care of every detail when serving a drink,” he added.

Since a child, Gegam said he was taught “to treat my guests with great hospitality. Armenians are very hospitable people and so hospitality is essential for me.”

Following an imaginative upbringing, Gegam began working in a Mexican restaurant to pay his University fees. He worked his way up through the ranks, spending time working as a steward, waiter and assistant, as well as in the kitchen and bakery departments to broaden his knowledge: “I also worked as a sommelier, and all this acquired knowledge has helped me to become the man I am now,” he added.

Today Gegam enjoys “watching how my guests enjoy the experiences and the different sensations that cocktails produce. I love to serve people, and it gives me great pleasure,” he said.

He continued “I love tasting different types of food. I enjoy experiencing different tastes and fragrances, searching and acquiring new ingredients for my cocktails.”

“I get motivated by my projects and my journeys; connecting with different ethnic cultures, lifestyles, experiences, origins through the sense of taste. I want people to experience different sensations.”

Finding the motivation for his career comes easy to Gegam “My absolute motivation comes from creating sensations to wake up the senses,” he explained. “It doesn’t matter what I have been doing before, or what I am doing now, I take advantage of all of my previous knowledge; martial arts, philosophy, chemistry, medicine, or even my travelling experiences,” he continued.

“I connect them with the ingredients and I pass them over into my cocktails. Through the taste of just a sip of one of my cocktails I aim to transmit my energy, my experiences and my knowledge.”

Despite crediting many mentors that have shaped his journey, Gegam explained “I never imitate at any of them. I carve my own, personal path.”

“Although I’m fond of classic cocktails and I use them as a base for my creations, I like to go my own way. I have my personal, unique concept which incorporates design, aromas, music and lots of other small details, as well as beauty, meditation, my life and my faith,” he added.

Of Cheery Heering, Gegam said “I loved cherry from childhood, so when I tried Cherry Herring I really liked its flavour, and I started using it in my cocktails”.

A love of bartending is clear within Gegam, who if given the chance to change just one thing about the industry would “reinforce the connection between culture and cocktails. If bartenders had more knowledge and thought more about national products, spices, ingredients or herbs than alcohol, it would make me really happy.”

“People have to pass on the knowledge about their country’s ancient liquors, ingredients and products to the next generations to conserve the knowledge about them. I want to see more natural and ethnic ingredients in modern cocktails and less artificial ones. I want people to perceive the cocktail industry not only as alcoholic drinks but from its gastronomical, natural and nutritional point view,” he added.

A lover of his chosen career, Gegam concluded “I think that bartenders are like priests. We listen to lots of different stories and see lots of things happening in our establishments but we never talk about them. Just like the famous three monkeys “I don’t see. I don’t hear. I don’t speak”.

Gegam chose 1887 as the year of his cocktail as it was the year “four Armenian friends: Martin, Tigran, Avet and Arshak, salesmen, inaugurated Raffles Hotel in Singapore, one of the best-known hotels in the world.”

“My cocktail is inspired by the story of my childhood cherries, connected with the origins of the Armenian people, and the creation of Raffles Hotel in 1887,” he finished.

 

Kazari´Sling 

60 ml Ararat Armenian brandy infused with dehydrated pineapple

22.5 ml Cherry Heering

15 ml Palo cortado sherry

20 ml Lemon juice

10 ml Natural artisan grenadine without added sugars

2 Dash Thyme bitters

Method: Shake all ingredients with ice and fine strain into clay jug.

Garnish: Dehydrated Pineapple with pomegranate beans and Armenian dry cherry lavash,

a traditional Armenian sweet that is made from fruit crushing and drying in the sun.

Glassware: Armenian traditional clay jug

Svenske Christoffer Johansson segrade i den globala drinktävlingen Heering Sling Awards 2015

Publicerad 2015-09-29 av LivetsGoda.se

Peter F. Heering, som sedan 1818 har producerat den världskända likören Heering Cherry, firar i år 100-årsjubileum för drinken Singapore Sling med den globala tävlingen Heering Sling Awards 2015. Tävlingen bestod i år av två moment: Ena delen var en cocktailtävling där bartendrar från hela världen fick skicka in sina två bästa tolkningar av Singapore Sling. Den andra delen, kallad Here’s to the tiger, var ett välgörenhetsprojekt där barer över hela världen skulle samla in pengar till stöd för världens tigrar. Den förstnämnda delen avgjordes den 22 september och som slutlig totalsegrare stod Christoffer Johansson som till vardags arbetar på nyöppnade restaurang Pix Pintxos & Cocktails i Göteborg.

Christoffer Sling(1).jpg
Christoffer kommer nu tillsammans med de andra fyra slutfinalisterna samt en representant vardera från de fyra barer som donerade mest pengar till tigrarna att resa till Raffles Hotel i Singapore där originalet Singapore Sling först såg dagens ljus 1915.

Christoffers vinnardrink Chris Cross Bitter Sling är en djup men uppfriskande tolkning som förutom Heering Cherry körsbärslikör består av Antica Formula Vermouth, Suze gentianalikör, Grapefrukt, Citron, Honung och Cava serverat i ett högt glas med is.

Originalet till Singapore Sling skapades av barmästaren Ngiam Tong Boon i den legendariska Long Bar på Raffles Hotel i Singapore. Drinken bestod då, precis som nu av Heering Cherry körsbärslikör blandat med gin, apelsinlikör, örtlikör, lime, ananas, bitters och grenadin. Idag är drinken i sig en miljonindustri för hotellets bar och man har till och med en egen barskola för att utbilda ny personal i den legendariska drinken.

Heering Cherry och nytillskottet Heering Coffee säljs i Sverige av Renbjer & Magnusson AB. Båda produkterna finns tillgängliga genom systembolagets beställningssortiment, Heering Cherry art nr. 77688, 239 kr och Heering Coffee ar nr. 85531, 259 kr.

Svensk bartender vinnare i Heering Sling Awards 2015 on mynewsdesk.com

Pressmeddelande Renbjer & Magnusson

Peter F. Heering, som sedan 1818 har producerat den världskända likören Heering Cherry, firar i år 100-årsjubileum för drinken Singapore Sling med den globala tävlingen Heering Sling Awards 2015. Tävlingen bestod i år av två moment: Ena delen var en cocktailtävling där bartendrar från hela världen fick skicka in sina två bästa tolkningar av Singapore Sling. Den andra delen, kallad Here’s to the tiger, var ett välgörenhetsprojekt där barer över hela världen skulle samla in pengar till stöd för världens tigrar. Den förstnämnda delen avgjordes den 22 september och som slutlig totalsegrare stod Christoffer Johansson som till vardags arbetar på nyöppnade restaurang Pix Pintxos & Cocktails i Göteborg.

Christoffer kommer nu tillsammans med de andra fyra slutfinalisterna samt en representant vardera från de fyra barer som donerade mest pengar till tigrarna att resa till Raffles Hotel i Singapore där originalet Singapore Sling först såg dagens ljus 1915.

Christoffers vinnardrink Chris Cross Bitter Sling är en djup men uppfriskande tolkning som förutom Heering Cherry körsbärslikör består av Antica Formula Vermouth, Suze gentianalikör, Grapefrukt, Citron, Honung och Cava serverat i ett högt glas med is.

Originalet till Singapore Sling skapades av barmästaren Ngiam Tong Boon i den legendariska Long Bar på Raffles Hotel i Singapore. Drinken bestod då, precis som nu av Heering Cherry körsbärslikör blandat med gin, apelsinlikör, örtlikör, lime, ananas, bitters och grenadin. Idag är drinken i sig en miljonindustri för hotellets bar och man har till och med en egen barskola för att utbilda ny personal i den legendariska drinken.

Heering Cherry och nytillskottet Heering Coffee säljs i Sverige av Renbjer & Magnusson AB som sedan starten 2004 positionerat sig som den ledande importören av hantverksmässiga varumärken för Sveriges kräsna cocktailbarer och entusiaster. Båda produkterna finns tillgängliga genom systembolagets beställningssortiment, Heering Cherry art nr. 77688, 239 kr och Heering Coffee ar nr. 85531, 259 kr.

WINNER OF PETER F HEERING SLING AWARD 2015 IS….

To celebrate SINGAPORE SLING’S 100TH ANNIVERSARY in 2015, Peter F. Heering invited bartenders from all over the world to create exciting versions of the legendary Singapore Sling.

“It’s a real honour to be part of such a prestigious competition. All the bartenders are incredibly talented and we had a hard time picking the five best Sling menus. I’m looking forward to see what these future cocktail gurus will accomplish.” – DAVID WONDRICH, Drinks Historian.

To compete in the 2015 Sling Award, each bartender presented a Sling menu consisting of three different Slings. There can only be one winner of the 2015 Sling Award, but the jury has selected 5 lucky bartenders to join us to Singapore and the legendary Raffles Hotel where the Singapore Sling was once born. These five bartenders will join us to Singapore and the legendary Raffles Hotel in November to show us their interpretations of the iconic Singapore Sling. The fabulous five will also have their Sling menus immortalized in the legendary Difford’s Guide.

RAISE YOUR GLASS TO THE FABULOUS TOP FIVE JOINING US TO SINGAPORE:

1. SWEDEN, Christoffer Johansson, Puta Madre,  Chris-Cross Bitter Sling

2. CHINA, Hungie Fong, Origin, Tiger Tiger Plum

3. IRELAND, Richard Grimsey, Classic Restaurant Limavady,  Tiger Lilly

4. AUSTRALIA, Matthias Aso, Sydney Hilton Zeta Bar, The Cup Cake Sling

5. FRANCE, Jeremy Lafrance, Le Calbar, 100 of a Tiger

 

LET’S HEAR IT FOR THE BARS THAT RAISED THE LARGEST SUM FOR PANTHERA! AS A REWARD, ONE BARTENDER FROM EACH BAR WILL JOIN US TO SINGAPORE:

Bar/Restaurant

ELIXIR, San Francisco

THE ENVOY, Hong Kong

PEPPERCRAB GRAND HYATT, Dubai

THE OAKLAND ART NOVELTY COMPANY, Ferndale

The fantastic four will join the five bartenders to Singapore to celebrate the Singapore Sling’s 100th anniversary.

 

We’d also like to propose a toast to our global expert jury for the NYC finale:

DAVID WONDRICH. Widely acclaimed drinks historian, drinks correspondent for Esquire magazine, author of highly influential Imbibe! and Punch, guest lecturer and founding partner in Beverage Alcohol Resource.

JULIE REINER. Cocktail icon and founder of internationally top ranking bars Flatiron Lounge, Pegu Club and Clover Club. Clover Club has been listed in Drinks International’s “The World’s 50 Best Bars” two years in a row. Julie was Awarded “Best Bar Mentor” at Tales of the Cocktail 2014.

JOAQUÍN SIMÓ. Multi-awarded mixologist and owner of Pouring Ribbons. Joaquín has served as panelist at Tales of the Cocktail, the Manhattan Cocktail Classic, the Copenhagen Spirits & Cocktail Conference, Paris Cocktail Spirits and the Gourmet Latino Festival.

TOBY CECCHINI. Writer and bartender who graced Death & Company and Fort Defiance with his bartending skills before founding the widely acclaimed Long Island Bar in 2013. Toby has written Cosmopolitan: A Bartender’s Life as well as numerous articles for GQ, Food and Wine, Saveur and The New York Times.

SAM ROSS. Bartender extraordinaire, multiple Tales of the Cocktail Spirited Awards nominee and 2011’s American Bartender of the Year. Sam re-christened Sasha Petraske’s influential cocktail bar Milk & Honey as Attaboy in 2013 and continues Sasha’s legacy of classical techniques and craft cocktails.

ANDY SEYMOUR, our host, counts over twenty years experience in the bar, restaurant and hospitality industry, and has emerged as one of the leading educators and consultants on all matters of beverage. Through his company Liquid Productions, and as a partner in Beverage Alcohol Resource (BAR), Andy has devoted his energies to the understanding of today’s cocktail culture, to developing education and beverage programs and to creating events that bring that culture to an even greater audience.

PETER F. HEERING SLING AWARD 2015 PRESS RELEASE Country Name Bar/Restaurant/Signature cocktail 12345 Bar/Restaurant We’d also like to propose a toast to our global expert jury for the NYC finale:

SINGAPORE SLING AT RAFFLES HOTEL – LONG BAR

The original Singapore Sling recipe from Raffles Hotel

15 ml Cherry Heering

30 ml Gin

210 ml pineapple juice

15 ml lime juice

7,5 ml Cointreau

7,5 ml Dom Benedictine

10 ml ml Grenadine

A dash of Angostura

 

Shake all ingredients with ice and pour into a sling glass. Garnish with  fresh pineapple and a fresh cherry

 

SLIDERS & SLINGS

by Emilie 30.10.13

 Udover den meget fantastiske asiatisk-inspirerede mad, som vi gaflede ned i Singapore, blev det også til et par miniudgaver af den allestedsnærværende burger. Begge gange stærkt akkompagneret af dejlige drinks! Det er lidt som om det er et tema i Singapore – skal du ha’ drinks, skal du også ha’ burgere. Og det er jo egentlig ikke en helt dårlig idé..Første omgang af burger x drinks kombi’en fik vi på baren ‘Lantern’ på Fullerton Bay Hotel, der ligger med en fantastisk udsigt udover vandet, Singapores skyline og det gigantiske Marina Bay Sands hotel.

De små burgere – eller sliders, som de af en eller anden grund nu hedder – var virkelig lækre og bøffen var selvfølgelig lavet af mørt og perfekt mediumstegt wagyu-kød. Som et ret ekstravagant og velsmagende lille sidekick til burgerne fik vi også en omgang trøffel-fritter med mayo og ketchup. Mener at kombien af fritter + tre sliders kostede ca. 32 singapore dollars – eller ca. 150 kroner.

Selvom det naturligvis er obligatorisk at drikke Singapore Slings i Singapore, hoppede vi i denne omgang på udvalgte Halloween-specials drinks. Min kunne noget med mandarin, gin, lime og andet syrligt – og smagte dejligt!

The Fullerton Bay Hotel og Lantern bar ligger på:
80 Collyer Quay, Singapore

Meeen intet besøg i Singapore kan siges at være fuldbyrdigt uden en Singapore Sling indtaget på det historiske Raffles Hotel (opkaldt efter Singapores grundlægger, Sir Stamford Raffles). Så Emily, Acie og vores danske ‘guide’ Karin spenderede vores ‘frieftermiddag’ med sliders og slings i vaskeægte kolonistil på Long Bar på Raffles Hotel.

Det siges at sling’en er opfundet af en bartender, der arbejdede på Long Bar på et tidspunkt før 1915. Den blev originalt kaldt en gin sling og består af gin, kirsebærlikøren cherry heering (der som et lille kuriosum er dansk produceret!), og frisk appelsin-, ananas- og lime juice, men der er eftersigende flere alternative versioner, der ‘claimer’ at være den originale.

Fred være med det. De der slings var særdeles gode og der var noget herligt ‘old world in a new country ‘over at sidde der på Long Bar og sippe Singapore Slings, spise jordnødder og smide skallerne på jorden (det er åbenbart obligatorisk!), mens vi vendte verdenssituationen.

Burgerne – de små sliders – var måske nok lige til den kedelige side uden hverken fikse mayo’er, fikst tilbehør, men til gengæld med en anelse for tørre bøffer – de slog i al fald ikke dem fra Lantern i lækkerhed, men det kunne dog ikke slå os ud af kurs – det var en helt perfekt eftermiddag!

Prisen er lidt til den pebrede side – men sådan skal det vel være med verdensberømte turistattraktioner – en omgang sliders og en sling kostede ca. 53 singapore dollars per mand. Hvilket er ca. 240 kroner.

Raffles Hotel og Long bar ligger på:
1 Beach Road, Singapore

http://ganeoggaffel.dk/2013/10/sliders-slings/

Drink recipes: Singapore sling on Helium.com

Drink recipes: Singapore sling

by Betsy Young

Working in the bar of the Raffles Hotel in Singapore as the world approached WWI, Ngiam Tong Boon the barman wanted to create a pink drink for the ladies. He wanted something exotic, cool and refreshing with a tasty punch to it. No one disputes who invented the drink or where it was invented but the original recipe is long gone. Even the Raffles Hotel admits that the drink they serve today is only approaching the original. Here I offer you a recipe that dates back to the 1930’s and always invokes the desire for a second one.

Equipment
Cocktail Shaker
Cocktail Strainer
1 Collins or sling glass

Ingredients
3 ounces pineapple juice
1 ounces of gin
ounce Cherry Heering
ounce lime juice
ounce Benedictine
ounce Cointreau
2 dashes of angostura bitters
2 dashes of orange bitters
1 orange wedge and maraschino cherry to garnish
2 ounces of soda water
Ice

Building the Drink
Fill a cocktail shaker full of ice
Add all ingredients except garnish and soda water
Shake vigorously for about 30 seconds
Fill Collins or sling glass halfway with ice
Strain and pour drink into Collins glass
Top off with soda water and garnish with a flag of orange wedge and cherry

Tips
Any dry cherry brandy can be substituted for the Cherry Heering, but it seems to suit this drink best if it can be obtained.

Orange bitters can be a tough one to find but is available online and keeps well

The recipe used is credited to Dale Degroff

http://www.helium.com/items/449471-drink-recipes-singapore-sling

The Fussy One.com presents Drink of the Week

The Singapore Sling
■1 oz. London dry gin
■1 oz. Bols Cherry brandy or Cherry Heering
■1 oz. Bénédictine
■1 oz. fresh lime juice
■2 oz. soda water
■1 dash Angostura bitters

Combine all ingredients except soda water and bitters and shake in ice. Strain in an ice-filled collins glass and top with soda water. Dash with Angostura bitters.

Today is my Dads birthday, so I thought it would be a fun idea to put up a drink in his honor.

This is a drink that has specific memories to me from my childhood. I used to go with my family to Australia almost every year and on a number of occasions we would stop over in Singapore for a few days. I can remember my dad was always excited when he arrived, he would get unpacked then announce to the family “I’m heading down to the bar for the first Singapore sling of the trip.” As we were fortunate enough to stay at the gorgeous Raffles Hotel on many occasions, it is easy to understand why this was his recurring drink of choice.
…..
http://thefussyone.com/2012/08/04/singapore/

Singapore Sling on au.news.yahoo.com

http://au.news.yahoo.com/thewest/travel/a/-/cruising/9243375/an-early-taste-of-cruising/

…..First, though, came the tour of the infamous Raffles Hotel, and a chance to try a cocktail fit for a lady.
The Singapore Sling, made up of gin, Cherry Heering, Benedictine and fresh pineapple juice, was invented by barman Ngiam Tong Boon in the hotel’s Long Bar to give women a ladylike drink to sip with male counterparts.

Singapore Sling on Heering Seriouseats.com

Of all the drinks that have been mangled over the years, perhaps no recipe has been more tromped upon than that for the drink with one of the greatest names in mixology: the Singapore Sling.
The Singapore Sling (in the form of its ancestral relative, the Straights Sling) dates to the closing years of the 19th century. By the 1920s, the drink had adopted its more familiar moniker and was associated with the Long Bar at the Raffles Hotel in Singapore, which continues to serve the sling as its house drink.
It would seem to be a simple matter to just cite Raffles’ recipe as the preferred mix, except for a couple of problems: first, all convenient barroom legends and Wikipedia listings aside, the drink didn’t originate at Raffles, and there are related though different recipes that share top billing for “original”; and second, the version of the Singapore Sling currently served at Raffles Hotel is, from the numerous accounts I’ve heard (not having had an opportunity to visit Singapore), so saccharine-sweet and gloopy as to be undrinkable.
I can’t say for sure if this recipe below is the original—nobody can, so I’m off the hook on that one—but as cocktail historian David Wondrich points out in this month’s Esquire (from which this recipe is taken), this version can lay some claim to historical authenticity, but even more important, it falls into the category of “delicious”.
Which, after all, is what it’s all about.
Special equipment: Collins glass
Ingredients
serves 1, active time 1 minute, total time 1 minute
• ice
• 1 ounce gin (Tanqueray or Beefeater recommended)
• 1 ounce fresh lime juice
• 1 ounce Cherry Heering or Bols Cherry Brandy
• 1 ounce Benedictine (optional)
• chilled club soda
• 3 dashes Angostura bitters
• optional: pineapple spear, cherry, and/or orange slice for garnish
Procedures
Combine gin, lime juice, Cherry Heering, and Benedictine in a Collins glass filled with ice. Top with club soda, and dash bitters into the drink. Garnish with a pineapple spear, cherry, orange slice or nothing at all.

http://www.seriouseats.com/recipes/2011/04/time-for-a-drink-the-singapore-sling-recipe.html

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