Thank you all for participating in Sling Award 2014!

We will announce the Quarter-finalists June 9th.

Good Luck and keep your eyes open for Sling Award 2015!

You will find a Q & A on the below link


Q A Peter F Heering Sling Award 2014 Final


Monday, January 27th, 2014

Make gravlax the newest addition to your small plates menu
By Francine Cohen


Stop all the whining about this polar vortex repeat performance and get inspired by the culinary culture of a people who manage just fine in this weather…Swedish people.

Their classic dish, gravlax, has a place on both your Super Bowl buffet if you’re having friends over for the big game or can be an easy to prep and highly profitable bar snack that pairs beautifully with all sorts of cocktails on your menu.

Chef Magnus Lindström of Swedish Taste, Göteborg, presented this dish this past summer in the Hamptons as part of the Swedish Culinary Summer program ( which was sponsored, in part, by Peter F. Heering / Xanté (

Though prepped outside by the pool this is truly a year-round item that works with a variety of spirits and is sure to please guests as well as meet your food costs.

Lindstrom should know about these things; he won the Swedish Chef of the Year Award 2003

and was twice an European Olympic Gold medalist in Gastronomy. Magnus established Swedish Taste in 2000 as a popular food & wine Studio for tastings, cooking lessons and special events and then in 2008 he added a top-rated gourmet restaurant to the establishment.

See how the Swedish chef makes preparing and serving gravlax easy for you:

1 large salmon filet, skin on
1/2 part sugar
1/2 part salt
Cracked pepper
Fresh Dill

Coat salmon liberally with salt and sugar, add black pepper and a liberal amount of dill (as this is what gives gravlax its unique flavor). Place in a shallow glass baking dish, cover with plastic wrap and weight it down. Place in the refrigerator for at least 48 hours. Remove and slice thinly and serve.

And, pair it with a Xanté mojito (recipe below), or something more warming for the season.

Xanté Mojito
4 parts Xanté
8-10 mint leaves
4 lime wedges
2 parts sugar syrup

Muddle mint and lime, add Xanté and sugar syrup. Shake and pour into a highball glass, fill with crushed ice, top with soda, give it a quick stir.

Los Angeles: Kitchen Meets Bar Class at Spork Foods

Posted on May 16, 2014 by Natalie Bovis

Teaching is my favorite thing to do in the liquor business. Whether training distributors’ sales teams, doing an on-premise spirits talk in bars and restaurants, or teaching a cocktail class for the everyday person who loves to entertain, sharing my passion for mixology keeps my own fire ignited. I particularly love teaming with a cooking school because it really exemplifies that following a cocktail recipe is not more complicated than making a cake.

I really love teaming up with the lovely ladies at Spork Foods in West Hollywood. Their all-vegan cooking school not only focuses on healthy, easy-to-make dishes but Jenny and Heather deliver the information with all the snappy fun of a one-two duo at an improv theater. It’s Los Angeles at its best!

This week, we presented a Kitchen Meets Bar cocktail class, based on the name of my video series Edible Cocktails: Kitchen Meets Bar, in which I use ingredients in both food and drink. The gals and I paired healthy appetizers with drinks using market-fresh ingredients, and the students got to make, nibble and drink the fruits of our (and their) labor. It was a blast! Here are some recipes for you to consider for your next party:


Peter F. Heering Sling Awards Launch on barlife UK

Win a trip to BCB in Berlin, 500 Euros and a silver Stelton shaker by putting your own twist on the iconic Singapore Sling.

Cherry Heering is a brand that all bartenders know and one that sits on almost every back bar in the country but the history of this brand is less widely understood. It has a heritage dating back almost 200 years since its launch in 1818. In fact Cherry Heering was one of the worlds truly global brands.

It is then, little surprise, that it is a vital ingredient in classic cocktails such as the Singapore Sling and Blood & Sand. It is the former cocktail that Cherry Herring celebrate each year through their Peter F. Heering Sling Awards.

The Singapore Sling may have gone out of fashion a touch in recent years (not least due to the bar that claims to be the home of the Sling now producing awful imitations of the drink that made it famous) but this should not take away from the fact that a well made Singapore Sling is a superb drink that should be in every bartenders repertoire.

Cherry Heering though are looking to the future and as a result run a competition each year to discover the latest modern twist on this drink. The competition now commands great respect internationally and this years entry system is up and running.

To get involved you need to compose a cocktail inspired by the classic Singapore Sling. The drink must include Cherry Heering – no homemade syrups or other infusions are allowed. Name the drink and take a picture (including the Heering bottle is a plus). Upload picture and recipe together with your information, via the web page, before the 25th May.

From this point the 16 semi-finalists will be picked from the global entries by an international jury. These 15 will receive an electronic tablet with all the details on the next round. The next round will see all 15 finalists making a 3 minute video which will be judged in London before the top 5 are flown out to the BCB exhibition in Berlin to compete for the cash, goodies and bragging rights.

For those of you who haven’t been to BCB or checked out the Berlin bar scene it is well worth the effort for that alone. So get your creative hats on and put a spin on a drink which should be more celebrated, who knows you might even fall back in love with this classic.

Entry via until 25th May.

Five unusual spirits for your cocktail cupboard on


Got gin, vodka and brandy aplenty? Take your cocktail creativity up to the next level with the addition of one of these less-common ingredients


Cherry Heering

There’s plenty of cherry-flavoured spirits on the market, but even at their best many taste artificial and at their worst, they’re like drinking cough syrup. This rich red Danish liqueur, which dates back to 1818, is made as naturally as possible, and really does taste of the fruit. It’s indispensable in classic cocktails including the Singapore Sling, Remember the Maine and Blood and Sand – an excellent whisky cocktail you can create at home by shaking 20ml of scotch with 20ml of sweet vermouth, 20ml of Heering and 20ml of orange juice with ice, before straining into a chilled martini glass. Garnish with a maraschino cherry or strip of orange peel.

Blood and Sand on


Scotch based cocktails are a rare breed. Like a driver from Minnesota who knows how to merge onto the highway. That was for my lovely wife who thinks we Minnesotans can’t merge because we’re all too nice to cut in front of each other. It’s mostly true.

This cocktail is one of a handful of traditional scotch cocktails you can make. You start with some good scotch; you’ll need to experiment with which taste you prefer. I’ve used The Balvenie 12 year old because it’s what I have on hand. Add some orange juice. Then comes the sweet vermouth and finally, the ingredient that you probably don’t have…the Cherry Heering! This is a cherry liqueur that can be had for about $20 and it will last a long time. This stuff has been made since 1818. I bet you don’t even remember what you were doing that year! Read more about this delightful liqueur here.

The Blood and Sand is named after a Rudolph Valentino movie from 1922. Haven’t seen it, but it makes for a helluva drink. I chose not to garnish this with a cherry because I thought the drink stood up by itself quite nicely. This is an inspiring drink. You might want more than one, but drink responsibly kids (21 and over obvs). It might even inspire us Minnesotans to step on the gas and merge like a champ. Side note: It’s not about being polite on the road fellow Minnesotans. It’s about driving right, which means adjusting your speed to properly merge without disrupting the flow of traffic to a halt. Phew, I said it.

Here’s the recipe:

1 oz Scotch
1 oz orange juice
3/4 oz cherry brandy (Cherry Heering is the best)
3/4 oz sweet vermouth

1. Combine ingredients in an iced cocktail shaker.
2. Shake and strain into a cocktail glass.
3. Garnish for a cherry if you wish, but I didn’t.

Recipe courtesy of Ted Haigh from Vintage Spirits and Forgotten Cocktails

Weekend Cocktail: Blood & Sand on

May 11, 2014 By

Vacations, if you’re fortunate enough to take one, are a beautiful concept. You might travel or stay at home, but you’ve reclaimed your time for yourself. You can use it as you see fit.

If you’re anything like me and my wife, though, you tend to pack a lot of activity into the short time you’re away. See this monument; visit this museum; hike this trail; make good time; back on the road; you just peed an hour ago; hold it.

I’ve started to think that may not be the best approach. I read once that when you pay for a vacation, you aren’t simply paying for the experience of being in a place. You’re really paying for the memories you’re making. They are yours to recall any time you like, the next day or twenty years on. For a brief instant you can be back there in the sun, or the woods, or the city, or wherever. In light of that, it’s best to slow down and appreciate where you are rather than how fast you’re getting someplace else.

The same idea applies to a good cocktail. So much of our experience with food and drink is contextual – if you’re having a good time, it will taste better. You can get trashed in a hurry and make all sorts of hazy memories, but taking the time to really savor a well-prepared drink is something that can add layers of enjoyment to where you are, and who you’re with, and how you remember it.

Blood & Sand

The Blood & Sand is a unique and enjoyable scotch cocktail, one of the few. Named for a 1922 movie about bullfighting and how women ruin it, the drink appeared around 1930 in the Savoy Cocktail Book.

I first had a Blood & Sand while I was traveling (incidentally, while meeting with the publisher of this very online magazine) and was immediately impressed by it. It’s easy drinking, which is not to say it is a weak drink. Very potent, as I discovered upon consumption of the second (it was that kind of meeting).

You’ll need:

  • 1 oz. Famous Grouse scotch
  • 1 oz. sweet vermouth
  • 1 oz. Cherry Heering brandy
  • 1 oz. fresh orange juice (ideally blood orange)
  • orange peel (cut into a coin shape)
  • 1 match

The Blood & Sand is a breeze to prepare. Simply add the liquid ingredients to a shaker with ice, do the needful, and then strain into a cocktail or coupe glass. Between the vermouth and cherry brandy, the drink will be suffused with red and quite pleasing to the eye. But wait, there’s more.

Cut a coin-sized disc from the orange peel. Don’t be afraid to cut deep, as the pith will aid you in what you are about to do. Light the match and hold it over the glass. Bring the peel close, and squeeze citrus oil into the flame. It will flare up, providing a dramatic touch and ever-so-gently altering the flavor. I gave the rim of my glass a light kiss with the peel, but this is not strictly necessary.

After you finish delighting those around you with your dash and elan, discard the peel and enjoy. The sweetness of the brandy and vermouth is kept in check by the scotch. The orange rounds things off and ties all the flavors together.

Fresh orange juice is a must. If they are available you can use blood orange for its sweetness and hue, but it’s not a requirement.

I chose the Famous Grouse scotch because that was how it was first served to me, and I saw no pressing need to mess with a good thing. A blend is a solid bet for this one, as a single malt may come on a wee bit strong and overpower the other flavors (though you should let your own taste be your guide). The Famous Grouse is lighter in body, but strong enough that it is not wholly subsumed by the competing flavors.

The vermouth shouldn’t be too big and complex. Carpano Antica is great, but after thorough testing I’ve determined it could be a little much for this drink. Your lighter Martini & Rossi or Cinzano will do fine, and allow the cherry brandy to shine through.

Speaking of which, the cherry brandy was also tricky for me to nail down. Much of what you’ll find on shelves tastes a bit like Robitussin, and should be avoided. Many recipes call for Cherry Heering, a Danish liqueur with strong, natural cherry flavors and vibrant ruby color. I went with a Grand Marnier Cherry cognac I had on hand, which performed very well but wasn’t quite there. The Heering is worth tracking down for this one.

The Blood & Sand is a perfect drink after a long day, whether you were at work or on vacation. Just remember to take your time and enjoy what you’re doing, wherever you are.

Follow Neal on Twitter.

The Eurovision Song Contest hyldes med egen on

Af den 2. maj 2014 i Drinks nyheder | 0 kommentarer

Rødgrød med fløde er en specialmixet cocktail med alt det bedste fra Danmark

For at hylde at Danmark i år har fået æren af at være vært ved dette års europæiske melodigranprix, er den danske nationalret ’Rødgrød Med Fløde’ blevet forvandlet til en festlig cocktail, hvor den danske kirsebærlikør fra den Kgl. hofleverandør, Peter. F. Heering, blandt andet indgår som ingrediens i den gamle dessertklassiker.

Den søde dessert Rødgrød Med Fløde har siden 1800-tallet været en klassiker, og selv turister afprøver i flæng retten trods besvær med udtalelsen. Nu er ’Rødgrød Med Fløde’ også navnet på en lækker cocktail, som er blevet kreeret i anledning af det europæiske melodigranprix, som sætter i gang på mandag i København.


Et nyt twist til den danske nationalret

Cocktailen indeholder klassiske danske ingredienser som Cherry Heering, Brøndums Snaps og dansk produceret honning og fløde, som alt sammen er med til at give smagen af Dannnebrog.

De danske ingredienser mixes med jordbær puré, friskpresset citronsaft og tilsættes is, og cocktailen kan med fordel nydes alle ugens dage under melodigrandprixet.

Cocktailen er udarbejdet af en af bartenderen på FUGU cocktailbar i København.

Opskriften på Rød grød Med Fløde:

  • 1,5 cl Cherry Heering
  • 3 cl Brøndums Snaps Original
  • 3 cl jordbær puré
  • 2 cl dansk honningsirup
  • 2 cl Friskpresset citronsaft
  • Let topping med dansk piskefløde
  • Isterninger
  • kanel eller vanilje som pynt

Kom ingredienserne i din shaker og shake grundigt! Dobbeltstrain nu indholdet over i et coupette glas og pynt/garnish lidt kanel eller vanilje pulver

En meget national cocktail on

I denne uge er København rammen om årets internationale Melodi Grand Prix. Og når nu Danmark er værter for den store begivenhed, bør man selvfølgelig nyde en ærke-dansk cocktail, mens de mange sange ruller hen over tv-skærmen.
Det mener man hos Peter F. Heering, firmaet bag den legendariske kirsebærlikør Cherry Heering, og man har derfor fået bartender Rasmus Damgaard fra til at kreere en meget national cocktail. Den er navngivet “Rødgrød Med Fløde”, og såvel dens udseende som smag er inspireret af den klassiske dessert, der har afsluttet mange måltider på de danske borde lige siden 1800-tallet.
Damgaard står bag baren under Melodi Grand Prix’et og sørger for drinks til de mange danske og udenlandske gæster, musikere og sangere. Og udlændingene får rig lejlighed til at øve sig i at sige det svære “rødgrød med fløde”, da den nye cocktail kan bestilles ved baren …
Her kommer opskriften på drinken:Rødgrød Med Fløde
1,5 cl Cherry Heering
3 cl Brøndums Snaps Original
3 cl jordbærpuré
2 cl dansk honningsirup
2 cl Friskpresset citronsaft
En bakke isterninger
Let topping med dansk piskefløde (fløden skal danne et lag for sig)
Pynt: Stødt kanel eller vanille
Et Martiniglas
Cherry Heering, snaps, jordbærpuré, honningsirup og citronsaft shakes kraftigt med isterningerne. Stop, når der er dug på shakerens yderside. Hæld indholdet i Martiniglasset gennem en strainer – en professionel bar-si – eller en almindelig si, så du undgår at få iskrystaller og klumper i cocktailen.
Top med piskefløde ved at hælde fløden langsomt ned i glasset over bagsiden af en spiseske. Herved lægger fløden sig som et hvidt lag oven på “jordbærgrøden”. Pynt med stødt kanel eller vanille.


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