La Descarga presents Blood & Samba: Cachaca, Carpano Antica, Cherry Heering, OJ

It’s always a sultry night in La Descarga no matter what the thermostat says outside of the Hollywood rum bar. And yet, the Cuban-themed venue has debuted a new fall cocktail menu this week. Unlike usual seasonal cocktail menus at other cocktail bars, this one doesn’t really pay any mind to which ingredients are in season at the farmers market. Rather, inspired by classics, tropical concoctions and the LD bartenders’ boozy dreams, this new menu features an array of delicious drinks that will transport you to more tropical climes. And what makes this LD menu different from all others in the past? LD’s GM Steve Livigni said, “The biggest change on the menu is probably the fact that all of the new drinks were developed by the staff here at LD, not Pablo and I, under the guidance of head bartender Kenny Arbuckle. Kenny did most of the drinks but Meghan Malloy and Armando Conway contributed as well.”

Another favorite, even a play off the classic Blood & Sand but Scotch is replaced with Cachaca for a sweeter, quaffable cocktail. Even LD’s GM and mixologist Steve Livigni counts this among his faves.


Mount Vernon

The Washington Post, September 28, 2011

Course: Beverage • Features: Fast


One hallmark of PDT mixologist Jim Meehan’s cocktails is his unusual use of fruit brandies and eaux-de-vie as featured spirits. Here, the clear cherry brandy kirschwasser takes center stage (hence the George Washington-inspired title), along with <a href=’’>Spanish brandy de Jerez</a> (such as Gran Duque d’Alba brand).

 1 serving


  • Ice
  • 1 ounce kirschwasser
  • 1 ounce brandy de Jerez
  • 3/4 ounce freshly squeezed grapefruit juice
  • 1/2 ounce Pedro Jimenez sherry
  • 1/2 ounce Cherry Heering liqueur
  • 3 preserved cherries (or maraschino cherries, for garnish (see related recipe)


Fill a cocktail shaker halfway with ice. Add the kirschwasser, brandy, grapefruit juice, sherry and Cherry Heering; shake well, then strain into a chilled cocktail (martini) glass.

Garnish with the cherries on a pick.

Heering featured in

Some of the best cocktails we have seen!!! Check it out on:


The Savoy Hotel in London has just started a programme to ensure it has a ready stock of fine cherries all year around. Chris Moore, head bartender at the Beaufort Bar, revealed all.

For the last five years, cherries have been my nemesis. During the season, while they are at their best, they are a joy, loaded with sweet juices and just an edge of acidity, providing a delicious flavour accompaniment to classic cocktails. Their deep, rich red colour also looks fantastic.

A sense of loathing and dread never fails to arrive every September when, without fail, we have to make that dreadful decision; which of the artificial, sugared or chemical-loaded cherries we should use to replace the sheer deliciousness of nature.

Last year this particular dilemma plagued me even more than usual. Even with the reopening of a 120-plus-year-old institution, I still couldn’t get cherries off my mind. So the trial began, sample after sample of commercially preserved cherries, each one rejected after the next. Even our purchasing department were surprised by the lack of quality available after I’d rejected upwards of 15 samples.

So I bit the bullet. We paid £120 for a kilo of Fabbri Amarena Cherries. They came much heralded – indeed, they are the cherry that Heston Blumenthal uses to top off his much-lauded black forest gateaux. With much anticipation, I prized off the lid, and, along with my back-of-house team, tried them. We were in agreement. They were disappointing. The best product we could possibly find out of season just wasn’t good enough.

So, this May I was particularly excited when the time of the year came around again where we could receive our first delivery of fresh, seasonal cherries. For the last few years I’ve favoured using a glaze to finish cherries, preserving all of the natural flavour inside, but giving them a wonderful sheen and a slightly sweet, boozy kick, made up of a mixture of Cherry Heering, sugar syrup and Angostura Bitters. The cherries seem to hold their flavour well, but always had to be kept refrigerated while they were being marinated to preserve the glaze itself.

In mid-August, that dreaded feeling returned, but this time a chance conversation with our beverage manager and executive sous chef changed everything. If we weren’t happy with the quality of the cherries that could be found during the Autumn-Winter hiatus, then why couldn’t we preserve the cherries ourselves, and control the outcome of them, thereby achieving exactly the results we wanted?

It’s a solution that our industry is embracing at the moment, and is something I’m a big advocate of: if there isn’t a product out there which fits the required flavour profile, then we make it. It’s something which is driving producers and suppliers as well, forcing them to bring out products and ingredients which we are requesting, but don’t exist. This means that there is a growing number of wonderfully produced, high quality products being brought to the market, resulting in an even higher quality of beverage than has ever been created. Hopefully this means that at some point somebody will be producing the exact type of cherry I constantly search for every winter.

There was however, a problem with the plan. We now had to consider the sheer logistics of what we wanted to create. After some simple maths, we calculated that to service two bars with the type of volumes we were thinking of, and a kitchen with an even larger output through the eight-month period we were looking at, we would need 800 kilos of cherries, enough marinade and somewhere to store them.

Following some research, we decided that to preserve the cherries, they would have to be stored in a liquid which was at least 25% abv. It would also require a reasonably high sugar content, not just for preservation, but also because the cherries would become overloaded with alcohol and inedible otherwise. Alcohol would also break down the texture too much without the presence of sugar, turning them to mush.

More simple experiments told us that for every 2kg of cherries, we needed a litre of marinade. This meant that the sheer cost of 400 litres of marinade had to be taken into account. Even if we managed to persuade the powers-that-be to buy the stock for this, we then had the issue of what to do with the hundreds of litres of liquid that would be left over once the cherries were used. For us, this last one was an easy fix. Each outlet has created a different recipe for their cherries, but the marinade we decided to use for the Beaufort Bar was simply the glazing mix we used through the Summer (Cherry Heering, sugar syrup and Angostura Bitters), fortified with Grey Goose vodka. We have a drink on our menu which calls for both vodka and Cherry Heering as its main components. We tried using a mock-up of the marinade in the drink on the menu, and, as luck would have it, it made it even better. The American Bar has created a drink especially celebrating their marinade as well.

The next part was a straight race against time, as by this point we were now in the last week of the season for cherries – obtaining 800kg of cherries was therefore going to be difficult. Our purchasing department came through in style, and took delivery of this massive order over the course of two days.

The next part was massively time-consuming. Every single cherry had to be washed, laid out and covered in a walk-in fridge to dry out for 24 hours. This dries them out slightly and prepares them for absorbing the marinade. The following day, they were weighed out and placed in to sealable glass jars, 2kg at a time. After this, the ingredients were measured out one jar at a time, sealed, and transported down to the cellar.

The results so far have been as good as we could hope, but time will only tell whether they go the full distance to eight months. We at The Savoy feel very lucky to have the space, facilities, staffing and support from a managerial level to take on a project of this scale. But most of all, I look forward to not having to embark on the endless quest for acceptable cherries out of season.

Cherry Heering Manhattan by

Cherry Heering Manhattan

Bourbon, Cherry Heering Liqueur, Vermouth, Bitters

$26 for $52-worth of Heering Cherry and Coffee Liquers! on JDEALS.COM

The next time you have guests over for Shabbat dinner, forego the decaf with Coffee Rich for something with a little more zing. With this jdeal, spend $26 for $60 worth of Heering Cherry and Coffee Liqueurs (shipping included).

Your must-have fashion accessory of the season, Heering Cherry Liqueur adds extravagance and civilization to the mix of some of the most legendary cocktails of all time, including the original Singapore Sling. The original “Cherry Brandy,” it contains only natural ingredients including Danish grown cherries and almonds for a smooth, invigorating flavor.

Coffee Heering is a rare blend of Caribbean rum, dark coffee and rich cocoa. It’s perfect for warm and cold cocktails, but you can also pour it over ice and chill. A splash of Coffee Heering transforms a standard drink into a delicious Coffee Sourz or an aromatic Coffee Latte. Both liqueurs are Kosher certified with the highest ranking, the OU certification.

Buy this jdeal and be your own mixologist. Your guests will agree: Heering Cherry and Coffee Liqueurs are the perfect recipe for great-tasting, creative cocktails.

Expires 03/15/2012. Limit 1 voucher per household; may purchase multiple as gifts. Redeemable online only. Must use in one visit; no cash or credit back. May not combine vouchers. Not valid with other offers and subject to availability. Voucher may not be used toward shipping. May redeem voucher _ days after purchase.


The Venue

Cherry Heering has been produced since 1818 and is the original ‘Cherry Brandy.’ Purveyor to H.M. Queen Margrethe II of Denmark and H.M. Queen Elizabeth II of Great Britain, the liqueur earned gold medals that provided it with a seal of approval stating that Cherry Heering liqueur possessed the proper style, class and breeding to socialize with Russian Tsars and English Dukes. The modern day seal of approval comes from the top US mixologists in top high-end bars and lounges who are creating cocktails with the ultimate cocktail accessory – Cherry Heering liqueur.

One of the first global brands, Cherry Heering is sold around the world and is the essential ingredient in the world-famous Singapore Sling, Blood and Sand, and Copenhagen cocktails. Today CHERRY HEERING is distributed in more than 100 markets, among these the US. As of October 2010, the US market introduced a new flavor, COFFEE HEERING Liqueur, which is equally loved around the globe.

Cherry Heering and Coffee Heering are sold on, the ultimate website for wine enthusiasts to rate, buy, and share wines bringing consumers, wineries, restaurants and retailers together. connects members directly to the retailers allowing a one-to-one marketing relationship and offers a patent pending matching system that connects users with their “perfect” bottle. Retailers who use gain instant access to a large online community of wine enthusiasts, can easily find consumers within their geographic location, can benefit from the online inventory system, and lots more.

Cherry Heering recipes on

Cupids cocktail

cherry heering, peach schnapps, fresh orange juice

Find more recipes on

US: Xanté Co/Peter F Heering switches distributor on

Sweden-based The Xanté Company/Peter F Heering has appointed Gemini Spirits & Wine as its new US importer.

Chicago-based Gemini will handle pear-flavoured Cognac liqueur Xanté and cherry liqueur Heering from 1 November, replacing previous distributor Kindred Spirits.

Xanté Company/Peter F Heering’s customer services manager, Anna-Karin Olofsson, said the distributor switch is necessary because of the Swedish company’s US expansion plans. “To take the brands to the next level we felt it was necessary to have a stronger sales force with more people on the street,” she said.

The brand portfolio of Gemini, a subsidiary of the Sazerac Company, also includes Cachaça 51, Kilbeggan Irish whiskey and Glenfarclas single malt Scotch whisky.

The Rosemary Sling

The Rosemary Sling was created to the Competition, Heering Sling Awards.

Check out the video on:


Cherry Heering on

Hoarding Alert: Cherry Heering

 The Toronto cocktail cabal has been waiting (rather impatiently) for this moment—the imminent release of the Cherry Heering. It’s an unassuming bottle, since it was designed long before booze bottles had to look sleek and, in fact, may be overlooked by those who don’t know better as something reminiscent of a bottle you saw in your grandparents’ liqueur cabinet.

Well, they knew a good thing, it turns out, since Cherry Heering is going to be snapped up by the coolest tattoo-adorned men and women in the city, since the nearly 200-year-old Danish liqueur is considered the highest-quality cherry flavouring around. This is to say that, unlike many red-coloured liqueurs and flavoured vodkas, it actually tastes like cherries. Imagine. It’s also indispensable for the newly popular Blood and Sand cocktail, as well as the Singapore Sling (not actually a joke drink when made properly). So, try to fight your way through the line-up of people with funny facial hair and hats who will be hoarding the Heering and make sure to secure a bottle for your home bar.

Note: at press time, the LCBO could confirm that “several thousand” bottles of the Heering were currently sitting in their Whitby warehouse and expect that they should appear on Toronto shelves in the near future.

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