A Cherry Heering Tour of Copenhagen’s Best Bars

By Camper English

During a recent trip to Copenhagen, I stayed an extra day to explore (and revisit) its bars, courtesy of the Danish Cherry Heering liqueur. My job was to run around and drink Cherry Heering cocktails at the best bars in town: tough job!

I began at Ruby, one of the city’s most stylish bars. (I previously posted the menu here.) I had two drinks there, mixed up by Nick Hovind. The first was the Harvard Dropout, a spin on the Cherry Harvard that is usually made with cognac.

Harvard Dropout
From Ruby in Copenhagen

1 dash Peychaud’s Bitters
20 ml Noilly Pratt Vermouth
20 ml Cherry Heering
40 ml Talisker 10-year-old Scotch

Stir, serve up. Garnish with a cherry.

Then I moved on to the next drink:

Cherry in the Rye
From Ruby in Copenhagen

40 ml Wild Turkey Rye Whiskey
10 ml Luxardo Maraschino Liqueur
3 Danish Cherries
10 ml Cherry Heering
30 ml Lemon Juice
10 ml Sugar

Shake, serve over ice. Garnish with Danish cherry.

The next bar I visted was Moltkes Speakeasy. I think it is only open on Fridays. The building in which its housed dates back to 1702, but it is now owned by some trade guilds and has a Michelin-starred restaurant in the basement. The back bar is a cabinet built into the wall that may have once held financial books. The space is wonderful, the tiny bar in the front serving two rooms of tables.

They serve classic cocktails; nothing too complicated or modern. That said, I had a modern classic cocktail there – the Copenhagen. The drink was created by Gromit Eduardsen, owner of the bar 1105, for a Cherry Heering cocktail contest in 2009. I visited Gromit’s bar last time I was in the city.

The Copenhagen
By Gromit Eduardsen of 1105

2 cl. Cherry Heering Liqueur
5 cl. Bols Genever
2 cl. Lime Juice
2 cl. Sugar Syrup
1 dash Angostura Bitters
Orange twist

Shake with ice and strain into a cocktail glass.


Next up at Moltkes, I had my favorite scotch cocktail and one of my favorite classic drinks of all time, the Blood and Sand. It has equal parts scotch, Cherry Heering, sweet vermouth, and orange juice.

Then it was on to my next stop, Restaurant Umami‘s U-Bar. The bar is chic, but at the time of the night I was there it was rather unpopulated. The bar carries an enviable selection of Japanese whiskies, plus sake, soju, shochu, and other Japanese ingredients.

There, Chris Doig served me a Night Blossom. The drink is usually served with a cherry blossom liqueur, but he substituted Cherry Heering in it, along with shochu, apple juice, and Calpico, a milk-based soft drink.

After that I went over to MASH, or Modern American SteakHouse. The restaurant is part of the same group as Umami. The place has a terrifying rabid cow on the sign- yummy?

The place was jam-packed (it was Friday night, after all) with young professional-sorts out for dinner and drinks in groups after work. The only Cherry Heering drink they had on the menu was the Cherry Alexander, a verion of the famous brandy drink made with Germain-Robin brandy (they specialized in small batch American spirits, especially brandy), Cherry Heering, cherries, chocolate liqueur, cream, and muscat wine.

The drink was tasty, but just because I was drinking a dessert drink doesn’t mean I was at the end of my drinking for the night.

My final stop of the night (and I’ll note it was only my final stop because I got lost trying to find the next bar after this one) was Union. I love this bar, and you probably will too. It feels like home base. I posted the cocktail menu here.

Almost (but not quite) faster than I could drink them, the cocktails kept coming out, courtesy of Geoffrey Canilao. He made me four drinks:

  • One with champagne, Creme de Violette, Cherry Heering, and a lemon twist.
  • A second called the Danish Sour, made with Maker’s Mark bourbon, lemon juice, Cherry Heering, and ginger beer.
  • A third made with rye whiskey, Lillet, Cherry Heering, and orange bitters.
  • A fourth made with cognac, Cherry Heering, pineapple, egg white, and ginger wine.

After that came my ill-fated attempt to hit 1105 which ended in me wandering the streets of Copenhagen apparently unable to read a map. Eventually I got some sense and hailed a taxi to return to my hotel.

Thanks to Cherry Heering for making the night great.


An Excuse to Drink – 40th Anniversary of Walt Disney World on ahistoryofdrinking.com

October 1, 1971: The Magic Kingdom, the first of the Walt Disney World parks, opens. Built on 27,000 acres near Orlando Florida, the park was constructed after the success of the Disney Land property in California. Currently bringing in over 17 million visitors a year, the park has only closed for the September 11th attacks and hurricanes Floyd, Frances and Charlie.

Unlike the sparse cocktail offerings for Disneyland, Disney World is rather forthcoming with its adult beverage recipes.

Cafe Danois:

adapted from a Walt Disney World Resorts recipe

Since National Coffee day was only a few days ago, I thought it appropriate to include one their signature “international” coffees

  • 1 oz cognac
  • 1/2 oz Cherry Heering
  • Coffee
  • whipped cream

Glass: Sugar-rimmed Irish Coffee glass

Garnish: cinnamon stick

Build in glass, top with coffee and whipped cream.

Smooth Sailing

from Disney’s Polynesian Resort

  • 1 oz vodka
  • 1/2 oz Cointreau or triple sec
  • 1/4 cup orange juice
  • 1/4 cup cranberry juice
  • 1/4 cup sour mix (be sure to make your own!!)
  • 1/2 oz Cherry Heering

Glass: 8oz glass (real type not stated)

Garnish: orange slice and maraschino cherry

Stir with ice in mixing glass. Strain into glass with a float of Cherry Heering. Garnish with orange slice and maraschino cherry.


Old-school spirits that still have soul on Lasvegasweekly.com

Herbs & Rye Bar honors the booze of the past with classic cocktails precisely prepared

Between “Thriller” and “Purple Rain,” we can’t decide which song embodies a classic cocktail. Nectaly Mendoza figures both are timeless and calls it a draw. We’re sitting at his bar, Herbs & Rye, talking about Victorian wallpaper and jail, Rémy Martin Cognac and the kegs his father used to keep in the kiddie pool.

In a city of mixologists, Mendoza and his right hand Gerardo De La Torre (“G”) are bartenders. They appreciate good booze, and from Gothic to Prohibition, they honor the eras and ironclad techniques behind drinks with generations of cool.

“Any cocktail done properly is great,” Mendoza says as G whips up a Buck’s Fizz with house-pressed orange juice, gin, Louis Roederer champagne and Heering, “the original cherry liqueur” since 1818. Its Danish cherry and almond flavor is a foundation of drinks like the Singapore Sling and Blood & Sand, but brands aren’t listed on the Herbs & Rye menu. “We use what’s best for the drink,” says Mendoza, “and we follow method 1,000 percent. We make it the same way the original person made it. You don’t go to your mom’s house and tell her what to make for dinner.”…



Liquor.com Behind the Drink: The Blood and Sand

Behind the Drink:  The Blood and Sand

 Contributed by Gary Regan

“Could you write about the history of the Blood and Sand?” asked my intrepid editor at Liquor.com. “Of course, sir. Leave it to me,” I replied.

To the best of my knowledge, the recipe for the drink first appeared in print in Harry Craddock’s 1930 The Savoy Cocktail Book.

That’s it. The end.

Unfortunately, that’s all we know about the origins of the Blood and Sand, a concoction that was introduced to me by Liquor.com advisor Dale DeGroff when he held forth from behind the bar at New York’s Rainbow Room, circa 1997. More on this in just a minute.

So if we don’t know its inventor and we’ve no idea about the establishment in which it originally reared its spicy little head (unless it was the Savoy), what else do we know about the tipple? Nothing, save the fact that, in all probability, it was named for a 1922 movie starring Rudolph Valentino, the silent-film star known as “The Latin Lover.”

Valentino’s performance in Blood and Sand—it centered on a bullfighter and was based on the novel by Vincente Blasco Ibáñez—was said to have been one of his finest, though the picture itself wasn’t exactly hailed as a masterpiece. “It is the story’s name and not the story or plot that made Blood and Sand the big hit,” wrote a reviewer at the time. Such is not the case with the cocktail, however.

When Dale told me about it, he said that the list of ingredients pretty much confounded him, so he just had to try one. I had to concur. Scotch, cherry brandy, sweet vermouth and orange juice don’t seem to belong in the same crib, let alone the same glass. The fact is that the Blood and Sand works very well, indeed. But this drink by any other name would taste as sweet. Sorry, Mr. Shakespeare.

Get the recipe for Gary Regan’s Blood and Sand on Liquor.com.


Slings, Sand and Bloody Good Cherry Hooch on theImbiber.net

By Dan Dunn

Over the years the Singapore Sling has had its praises sung by the likes of Tom Waits, Jimmy Buffett, The Replacements and Hunter S. Thompson, and is well deserving of its place in the pantheon of great cocktails. But for my money the coolest thing about this venerable libation (besides the fact that it was invented at the Raffles Hotel in Singapore, which is featured as a Japanese stronghold in one of my favorite videogames, “Medal of Honor: Rising Sun”) is that it’s one of two cherry-flavored cocktails a grown man can order in a bar and still seem like a bad-ass…the other being a Blood & Sand.

From the beginning, the Singapore Sling recipe called for Cherry Heering, an iconic cordial that has been produced in Denmark since 1818 and has once again become fashionable in the U.S. Why? Well, marketing dollars certainly have something to do with Cherry Heering’s resurgence, as does the classic cocktail craze and the support of many of the top mixologists at high-end drinkeries from San Francisco to Soho.

Cherry Heering is made with fresh cherries that are gently pressed, blended with spices, and stored in oak barrels. Due in part to the influence of the wood, it’s sweet but not sickly sweet like Apple Pucker and some of those other nauseating fruit-flavored abominations created in chemical labs in places like Newark. There isn’t a single artificial flavor in Heering, and the ruby red color that makes it look so inviting in a glass is all natural, too. And while it’s popularly known for being a key ingredient in a Sling, Heering also works well over ice in a rocks glass, topped with Coke and a dash of fresh lemon juice. Aristocratic types who could care less about a drink order that impugns their manlihood will surely delight in a Heering Royale, which is one part cherry liqueur, five parts champagne, in a flute with a cherry garnish.

Singapore Sling
This is the original recipe created at the Raffles Hotel, home of the Singapore Sling in Singapore.

  • 1 part Cherry Heering Liqueur
  • 2 parts premium gin
  • 6 parts pineapple juice
  • 1 parts lime juice
  • 1/2 part Cointreau
  • 1/2 part Dom Benedictine
  • 1/2 part Grenadine
  • A dash of Angostura bitters

Combine ingredients in a mixing glass, add ice and shake. Strain over fresh ice into a sling glass. Garnish with fresh pineapple and cherry.

Blood & Sand

  • 2 parts premium Scotch
  • 1 part Cherry Heering Liqueur
  • 1 part Sweet Vermouth
  • 1 part orange juice

Combine ingredients in a mixing glass, add ice and shake. Strain into a chilled 7 oz cocktail glass. Garnish with an orange disk flamed over the top, then dropped into the cocktail


My sister-in-law requested a cocktail that would unwind you after a rough day. Something comforting that wouldn’t put you on your ass for the night. Here it is.



Cherry Heering tastings at Mission Wine & Spirits

Pasadena; November 4th, November 25th and December 17th

Sherman Oaks; November 5th, november 26th and December 16th

Glendale; November 6th, novemer 27th and December 18th





Legal Notice   |   Log in to graphic guideline