Calabura Flip Cherry Heering on Cocktailvirginslut

[calabura flip]
2 oz Smith & Cross Rum
1/2 oz Cherry Heering
1/2 oz Angostura Bitters
1 oz Demerara Syrup
1 Egg

Dry shake, add ice, and shake again. Double strain into a rocks glass and garnish the foam with drops of Fee’s Whiskey Barrel Bitters.

For a drink to go with dessert at Lineage, bartender Ryan Lotz had an idea that kept the continuity with the Final Voyage’s rum theme. The idea of a Cherry Heering and rum Flip reminded me of the gin and cherry one that I had several months ago; however, this one upped the ante. Not only was the base spirit more robust, but there was a half pony of Angostura Bitters in the mix as well! Ryan did not have a name for the drink, but based on the Jamaican rum and the cherry liqueur, I am dubbing it the Calabura Flip after the Jamaican Cherry Tree, Muntingia calabura, that has a variety of other names depending on where this species grows.

The Flip presented a cinnamon and cherry aroma from a combination of the Fee’s bitters on the garnish and the Heering in the drink; moreover, Angostura Bitters contains cherry wood and other spice notes that might be bolstering these notes as well. Next, the sip was a rich and bitter cherry flavor, and the swallow contained the Angostura’s spice and the Smith & Cross potent and funky rum notes. The flavors on the swallow were well balanced in intensity and worked well with the rich and spiced elements in the cherry liqueur.

Cherry Heering the Gypy Rose on

The Gypy Rose, a refreshing blend of cherry heering and sloe gin, topped with champagne.

Cherry Heering Blood & Sand

Cherry Heering Remeber the maine on

Remember the Maine? Hell, I Barely Remember the Walk Home.
Treat this one with the respect it deserves, gentlemen.
~ Charles H. Baker, Jr.

Charles H. Baker, Jr. — bear with me, drinks people; I know you know this, but others may not — is a towering figure in cocktail literature. His 1946 two-volume The Gentleman’s Companion was one of the first serious cocktail books I bought almost twenty years ago. Because bars sometimes base cocktail programs on his recipes more than half a century after publication, a passing familiarity with them helps tipplers navigate options at bars that trade in old-school drinks.

This weekend in Portland, I was pleased to recognize Remember the Maine, one of his classics, featured at Teardrop Lounge. It’s not unlike a Manhattan, but with an absinthe kick, you wouldn’t mistake one for the other. The drink’s name refers a popular slogan that decried the sinking of the battleship USS Maine in Havana’s harbor, thus sparking the 1898 Spanish-American War. Baker invokes the slogan in his typically florid and heavily-capitalized prose:


His original recipes reads: Take a tall bar glass and toss in three lumps of ice. Onto this foundation donate the following in order given: one jigger good rye whiskey, ½ jigger Italian vermouth, one to 2 teaspoons of cherry brandy, ½ tsp absinthe or Pernod Veritas. Stir briskly in clock-wise fashion — this makes it sea-going, presumably! —turn into a big chilled saucer champagne glass, twisting a curl of green lime or lemon peel over the top.

That “cherry brandy” has caused some confusion — or at least room for interpretation — among bartenders since both Cherry Heering (a dark, sweet, cherry-infused brandy) and Kirsch or Kirschwasser (a clear distillate of cherries, nearly double the proof of Heering) may be used. I find the lower-proof Heering rounds out the drink nicely, but feel free to experiment. The drink doesn’t call for much absinthe, but tread lightly if you’re unsure whether you enjoy the taste; its presence is not a subtle one.

Remember the Maine (modern adaptation)

2 oz rye
.75 oz sweet vermouth
2 bar-spoons Cherry Heering
½ bar-spoon absinthe

Stir briskly with a bar spoon in a mixing glass with ice. Strain into another glass and serve up.

Goes well with: A stop at Teardrop if you’re in Portland. In fact, it’s one of the reasons to visit.

Teardrop Lounge
1015 Northwest Everett Street
Portland, OR 97209-3117



RECIPE – FRESH CHERRY SCOJITO – by Viviane Bauquet Farre of

Ingredients (serves 2)

1/2 lemon – cut in 1/4″ pieces

1/2 large lime – cut in 1/4″ pieces

4 large Bing cherries – pitted

8 large mint leaves – torn in 1/2″ pieces

8 large lemon-balm leaves (or lemon verbena) – torn in 1/2″ pieces

1 teaspoon organic sugar

3 oz Glenmorangie, Lasanta Sherry Cask Highland Single Malt Scotch Whisky

3/4 oz Cherry Heering

club soda or sparkling water

fresh Bing cherries as garnish

Step 1: Place the lemon, lime, cherries, mint, lemon balm and sugar in a mixing glass. Using a muddler, crush until the sugar has dissolved and the fruits have released their juices. Top with ice cubes, Scotch whisky and Cherry Heering. Shake vigorously until very cold.

Step 2: Fill 2 tumblers with ice. Strain the mixture into the glasses. Top with a little club soda or sparkling water. Garnish with a cherry and serve immediately.
Posted in News @ 12:00 am by admin10
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