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“WAR OF THE SLING” with Cherry Heering, Death´s Door Spirits and Charles H.

We want to see you!
Come join in Heering’s 200-year celebration as Heering (Peter F Heering)and Death’s Door Spirits take on New Orleans and Tales of the Cocktail2017 together with King Cocktail Dale DeGroff and Lorenzo Antinori from Charles H. Four Seasons Hotel Seoul 포시즌스 호텔 서울 at Arnaud’s & the French 75 Bar

See some of the word’s best bars – The World’s 50 Best Bars and nominated at TOTC, shake up their own versions of the unparalleled Singapore Sling, one of history’s most classic cocktails. You will get to taste and grade the Slings made by specially invited bartenders:

Mea Leech & Carlos Gabriel Irizarry Agostini / La Factoria, Puerto Rico
Cedric Allen Mendoza / Manhattan Bar, Singapore
Alba Huerta / Julep, Houston
Christine Wiseman / Broken Shaker at Freehand Miami, Los Angeles
Gui Jaroschy / Broken Shaker at Freehand Miami, Miami
Jose Luis Leon Martinez & Benjamin Padrón Novoa Pablo Pasti Mangialavori / Licoreria Limantour Mexico City

Who can really Sling it? That’s up to you.

Please RSVP to info@heering.com by July 11.

Must be 21+ and have an offical Tales of the Cocktail wristband.

Masterclass de Cherry Heering agita São Paulo e Rio de Janeiro

A Peter F.Heering iniciou este ano as comemorações de 200 de seu mundialmente famoso brandy de cerejas Cherry Heering. As atividades envolvem uma competição de conquetelaria e Masterclasses para bartenders em mais de 80 cidades do mundo.

No Brasil, a “aula” ficou a cargo da bartender brasileira Claudia Schumacher, que retornou ao país recentemente, após 9 anos trabalhando em Nova York e Nova Orleans. Foram duas paradas, em São Paulo e Rio de Janeiro e os eventos contaram ainda com a presença de Adéle Robberstad, CEO da companhia.Na capital paulista, os bartenders foram reunidos no Guilhotina Bar, que acaba de ser indicado para quatro prêmios no Spirited Awards do Tales of the Cocktail 2017. Já com os cariocas, o encontro foi no agradável Garoa Bar, no Leblon, que faz parte de um grupo de bares que nasceu na Espanha. Perguntada se sentiu diferença entre as duas cidades, Adéle afirma que “os bartenders de São Paulo estavam muito ansiosos para mostrar o que sabiam, talvez por srem mais experientes. Já no Rio, senti uma geração mais jovem, afluente, e que fez muito mais perguntas. Foi muito interessante.”

O encontro contou com boa presença: no total, foram aproximadamente 100 profissionais participantes, que puderam degustar Cherry Heering combinado com 15 destilados diferentes e 2 tipos de bitters, conhecer um pouco mais sobre coquetéis clássicos criados com o produto e, ao final, alguns voluntários assumiram a barra para preparar drinks para todos. Além disso, foi o lançamento oficial do Heering Classic Challenge, concurso global da marca, também parte da comemoração dos 200 anos em 2018.

Após um Singapore Sling de boas-vindas, Claudia abriu as apresentações contando um pouco da história do Cherry Heering, para logo em seguida apresentar três clássicos criados com o brandy de cereja de origem dinamarquesa e que é importado ao Brasil pela Maison Laffitte.

Como escreve Simon Difford em nossa página sobre o Singapore Sling, as evidências sugerem que foi de fato o chinês Ngiam Tong Boon quem criou o Gin Sling, atualmente conhecido como Singapore Sling, quando trabalhava no Long Bar, no Hotel Raffles, em Singapura. Isso aconteceu em algum momento entre 1899, quando Boon começou a trabalhar no hotel após a sua expansão, e 1915, quando ele morreu, depois de deixar o hotel para viajar de volta para Hainan, na China. Há pouca controvérsia sobre quem criou o Singapore Sling, aonde e quando. Mas há um enorme debate sobre qual o nome e ingredientes originais. Por isso vale a pena ler o artigo de Simon.

Outro clássico apresentado e degustado foi o Blood and Sand, provavelmente o coquetel de scotch whisky mais conhecido. Foi criado em 1922 e o nome homenageia um filme de touradas com Rodolfo Valentino, lançado no mesmo ano.

Para fechar esta parte, Claudia nos apresentou o Remember the Maine , cujo nome é inspirado pelo slogan criado pela imprensa norte-americana e que, supostamente, incitou o início da Guerra Hispano-Americana de 1898. “Maine” era o nome de um encouraçado dos EUA que afundou misteriosamente no porto de Havana, em Cuba. Trata-se de uma versão do Sazerac, criada por Charles H. Baker Junior e apresentada em seu clássico livro de 1939 “The Gentleman’s Companion”.

O set-up à disposição dos participantes apresentava exemplos dos mais diversos, para serem combinados com Cherry Heering: cachaça, vodka, gin, tequila blanco e añejo, rum branco e envelhecido, scotch whisky, irish whiskey, bourbon, conhaque e pisco.

Em São Paulo, a combinação mais apreciada foi com Pisco, enquanto que no Rio de Janeiro o rum envelhecido foi o que mais agradou. Pessoalmente, minha combinação preferida foi com rum branco, que trouxe notas bem interessantes de coco.

Em seguida, bitters aromáticos e de laranja foram colocados à disposição para adicionar complexidade à mistura. Para fechar, damasco, chocolate branco e escuro puderam ser consumidos junto com a mistura para dar mais inspiração à parte final do evento, quando voluntários dentre os bartenders foram para trás do balcão criar alguns coquetéis.

Claudia Schumacher, que comandou os dois dias, disse que estes foram seus primeiros encontros após retornar ao Brasil e “foi uma honra e muito gratificante ter a chance de conhecer tanta gente do mercado, apaixonados pela profissão, interessados em aprender, trocar ideias, participar. Acho que o Brasil tem uma grande cena promissora de coquetelaria e fico feliz em estar de volta e agora fazer parte. O evento mostrou-me o quanto bartenders brasileiros estão interessados em aprender cada vez mais”.

Já a CEO da Perter Heering afirmou que “a indústria de coquetéis vai crescer nos próximos anos no Brasil e vai se desenvolver rapidamente, pelo conhecimento, conscientização e técnica. O desenvolvimento da coquetelaria será muito mais amplo e não ficará apenas restrito ao “de bar em bar”, mas também para os outros locais. Um restaurante “cool and fresh” também irá olhar com mais atenção para uma carta de coquetéis (coisa que talvez não seja sempre o caso hoje) e precisará da ajuda da nossa indústria para educar os seus funcionários e criar menus. A comunidade bartender será de grande ajuda para fazer com que os restaurantes e os hotéis também se concentrem no que está sendo servido nos copos.”

O próximo passo agora para os bartenders brasileiros é inscrever seus coquetéis inspirados em clássicos no Heering Classic Challenge. O campeonato terá 3 fases: inscrição de um coquetel autoral inspirado em um clássico com Heering, adaptação para o menu de uma companhia aérea e a grande final em Londres, durante a Cocktail Week 2018, no Cabinet Bar, do nosso Simon Difford e sede do Difford’s Guide.“Não há nenhum bar do Brasil na lista 50 World’s Best Bars e não há razão para isso, pois há muito potencial. Esta competição vai ajudar a criar o próximo clássico moderno. Estamos à procura de bartenders para criar algo igualmente único, a partir de um coquetel clássico, com adição de Heering para dar-lhe um toque inesperado. Quem sabe não pode ser algo brasileiro e levá-lo para o final em Londres. Os 75% melhores de cada região (Europa, Ásia, Oriente Médio/África, América do Norte, América Latina e Australásia), irão para a próxima rodada e aqui espero que o Brasil seja uma grande parte dos participantes da América Latina”, completa Adéle Robberstad.

The 12 bottles of Christmas on marketwatch.com/story/the-12-bottles-of-christmas-2016-12-09

by Charles Passy

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Tis the (sipping) season

Merry Drinkmas! Yes, it’s time again for the 12 bottles of Christmas, our annual gift guide to all things sip-worthy. As in years past, we’ve included bottles of many kinds — wine, spirits, cider, you name it — at a variety of price points. Keep in mind that during this most festive of seasons, you’re allowed to buy a gift for yourself, too. And if you’re looking for other suggestions, don’t forget our 2015, 2014, 2013 and 2012 editions of the 12 Bottles of Christmas. Happy shopping (and happy holidays)!

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The red bottle

For nearly 200 years, the good folks of Peter Heering, a Danish distiller, have been crafting a sweet, cherry-flavored sip that’s known simply as Cherry Heering. While the red-hued drink has had a somewhat grandmotherly reputation — Queen Elizabeth II is said to be a fan — it’s caught on of late with the hipster set, especially because of the fact it works so well in a variety of cocktails. (And it’s a must-have for making a Singapore Sling.) For the holidays, the brand has come out with a special packaging ($30) that includes a bottle and two limited-edition glasses.

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Weekend Sip: Hipsters Adopt a Queen Elizabeth Favorite

12/9/2016
Cherry Heering, a red liqueur said to be a hit with Queen Elizabeth II, has recently caught on with hipsters. WSJ’s Charles Passy and Lunch Break’s Tanya Rivero give it a taste-test.

THE PETER F HEERING® CLASSICS ANNOUNCES 2016 WINNER AT LONDON COCKTAIL WEEK on FINE WINE

The 2016 Peter F. Heering® Classics finalists were selected by a global jury comprised of Simon Difford – one of the worlds most renowned and respected drinks experts, David Wondrich, CHERRY HEERING® – 2016 WINNER ANNOUNCED James Beard Award Winner for his book Imbibe! and founding partner on Beverage Alcohol Resource, the United States leading training program for bartenders and other mixologists, Din Hassan, a veteran from the Singapore nightlife industry, Hamish Smith, a multi-award winning drinks journalist at Drinks International Magazine, Lauren Mote, Co-proprietor of Bittered Sling, a wildly successful line of high quality small batch cocktail and culinary bitters and Charlene Dawes, Managing Director and Owner of Tastings Group Limited. The Peter F. Heering® Classics tapped the best bar talent in the world to re-write cocktail history by creating their version of a classic cocktail.

WINNING RECIPE GRANT MURRAY, INVERNESS, UNITED KINGDOM ”BRACE POSITION” 15ml Ardbeg poured into ice filled Boston, stir and strain out liquid, leaving whisky coated ice in Boston. Then put into Boston… 35ml Botanist Gin 15ml Cherry Heering 10ml Briottet Liqueur de Violette 15ml Fresh lemon juice 15ml Sugar syrup (3:1) Shake all ingredients together and fine strain into chilled speakeasy martini glass. Garnished with cherry and lemon

 PITA DIXON, MELBOURNE, AUSTRALIA ”THE RIGHT WAY” 25ml cognac (Pierre Ferrand) 25ml rye whisky (Rittenhouse Rye 100) 25ml Cherry Heering 2 dash Angostura bitters 2 dash Peychaud’s bitters -Build in mixing glass or a Boston glass -Add ice -Stir -Strain over block ice Orange twist to garnish (I have put my preferred brands for use in this cocktail)

ANDREW SCHNEIDER, VANCOUVER, CANADA ”MOUNT PLEASANT” 2oz Cherry Herring .5oz Orgeat .25oz Fernet Branca 1oz Lemon Juice 1 egg white Shake all ingredients without ice, then with ice. Double strain into a cocktail glass and garnish with fresh grated nutmeg.

DAWID GUZIK, LUXEMBOURG, LUXEMBOURG ”SECRET CLOVER” 4,5cl Copperhead Gin, 3cl Cherry Heering, 2 bsp Honey Acacia, 6 Fresh raspberries, 1,5cl Resh lime juice, 1 Whole egg white, 4 dash Elemakule Tiki Bitters. Crush raspberries and add all ingredients. Dry shaken, shake with ice. Double strain  into a cocktail glass. Garnish marzipan flavored with cherry and honey.

LAURA WALKER, WELLINGTON, NEW ZEALAND ”BLOOD FROM A STONE” 2oz Cherry Herring .5oz Orgeat .25oz Fernet Branca 1oz Lemon Juice 1 egg white Shake all ingredients without ice, then with ice. Double strain into a cocktail glass and garnish with fresh grated nutmeg.

 

Harland: The Singapore Sling on sunstar.com

By ROBERT HARLAND

ALTHOUGH I’m a frequent visitor to Singapore, until now I’d never tasted a Singapore Sling. Given that this legendary cocktail – arguably the national drink of Singapore – celebrated its 100th anniversary last year, I decided it was high time to try one.

Fortunately, there’s a Raffles Hotel not far for my Makati home so I popped into the hotel’s Long Bar last week to find out more about this iconic cocktail.
It was created in 1915 at the original Raffles Hotel in colonial Singapore by Hainanese bartender Ngiam Tong Boon.
At the time it was considered bad form for women to consume alcohol in public. So Mr. Ngiam set about making a cocktail disguised as a fruit juice so the ladies could enjoy an alcoholic drink without fear of being branded unladylike. His concoction was the colorful Singapore Sling.
It quickly became a hit with the ladies and its fame soon spread to other countries. Today, the Singapore Sling is a standard classic on cocktail menus around the world.
Over the years, there have been a number of recipes for the Singapore Sling, but it’s believed one of several “original” recipes was mixing two measures of gin with one of cherry brandy and one of orange, pineapple, and lime juice.
According to senior bartender at Raffles Makati, Dennis Kantong, all Raffles Hotels and Resorts around the world, use the classic Singapore Sling recipe. It’s quite a list – Tanqueray gin, DOM Benedictine, Cherry Heering, Cointreau, Grenadine, Angastora bitters, lemon juice, pineapple juice, and garnished with a slice of pineapple.
There is certainly an art to making cocktails which Dennis, a 15-year veteran of Raffles Hotels, so aptly demonstrated. A series of quick pours, a steady hand, and intense concentration. Everything into a shaker with ice, a few firm shakes, and there was my very first Singapore Sling.
The verdict? Delicious, but potent!
Then it was the turn of fellow bartender Karlo Ramos to show off his expertise and demo the hotel’s rather special version of the Singapore Sling – the Makati Luxury Sling.
It’s an unusual blend of Tanqueray Ten, Grand Marnier, DOM Benedictine, and fresh lemon. It’s topped with local pineapple juice with Angostura and cherry blossom syrup. As a final touch of luxury, 24K gold flakes are sprinkled on the cocktail.
In no time at all Karlo had this unique concoction ready and “smiling” with just the gold flakes to add to complete the job. A rather extravagant drink, but delicious.
To commemorate the 100th anniversary of the Singapore Sling, Raffles Hotels & Resorts have joined forces with leading bespoke gin maker, Sipsmith, to produce “Raffles 1915 Gin.”
Handcrafted at the Sipsmith Distillery in London for Raffles, the recipe is a balance of Malaysian botanicals – jasmine flowers, fresh pomelo peel, lemongrass, Kaffir lime leaf, nutmeg and cardamom – distilled alongside some of the classic gin botanicals found in the award-winning Sipsmith London Dry Gin.
Served exclusively at Raffles Hotels & Resorts’ bars and lounges worldwide, the Raffles 1915 Gin will now be used in the creation of Singapore Slings, including special versions of the Sling that have been fashioned to be unique to each location.

Grant is becoming The Usual suspect for prize drinks on inverness-courier.co.uk

Written byGregor White

AN INVERNESS bartender is continuing his winning ways with a prize trip to the Big Apple.

Last month Grant Murray (30), general manager of Inverness cocktail bars Bar One and Scotch & Rye, was crowned world champ in the Cherry Heering Classics Competition, seeing off more than 2500 other entries from 46 different countries.

In that case his prize-winning creation was Brace Position – a mix of Ardbeg 10 whisky, Botanist gin, Creme de Violet, Cherry Heering, lime juice and sugar syrup.

Now he has also shown what he can do with Jack Daniels after his drink called The Usual emerged as one of three winners in an international search run by the drink giant through their Tennessee Calling competition.

Described by Grant himself as “a simple cocktail with complex flavours that takes a classic jack and coke and spins it on its head” it seriously impressed judges who travelled to Inverness to sample it and listen to the story that inspired it.

Grant said: “I based it around my journey from where I started to where I am today within the world of bartending and hospitality.

“The good, the bad and the ugly all played an important part, and Jack Daniels was present throughout.”

His skills will now see him heading to New York bar The Dead Rabbit, recently voted the best bar in the world by industry journal Drinks International.

Working and helping to plan an event there to mark Prohibition Repeal Day in December after that he also gets the chance to fly to the Tennessee home of Jack Daniels to learn from master distiller Jeff Arnett how the drink is actually made.

“Anyone who knows me knows that this is literally a dream come true for me,” said Grant.

“I am absolutely blown away.

“What I have achieved this past year has been far beyond anything I could imagine.”

Get Ready for Holiday Spirits on t2conline.com

by Elizabeth Taylor

It is that time of the year when we all love to celebrate. Cheerful bliss is in the air and toasts are coming your way.

We took a look at some of the hottest brands on the market and here is a list of some of our favorite spirits for mixing your holiday drinks for festive fun.

Heering Liqueur – This is a fantastic selection for several occasions this season. The classic Cherry flavor dating from 1818 is well known and will warm up any cold winter night. The extension flavor of coffee is made from all natural ingredients and contains no additives or artificial coloring. The base of Caribbean rum, cacao and coffee is bold and maintains allure. There is a slight trace of caffeine in this gluten free product that will add a lovely kick to your White Russian. Who doesn’t need a little wake me up after a few hours at an office cocktail mixer?

Another amazing option is a select cocktail called the Coffee Berry. Take two parts of Coffee Herring and mix with one part blackberry liqueur Crème De Mur, two parts fresh pressed lemon juice, and one part simple syrup. Garnish with a blackberry and get ready to be the highlight of the party.

Bringing It Back Bar: What to Do with Cherry Heering on hospitalitytimes.ie

by Chloe Frechette

Undoubtedly the most storied of cherry liqueurs, Cherry Heering is also among the longest-lived; invented in 1818, it’s remained the category’s calling card for nearly two centuries—and for good reason. Having gained a reputation for quality early on, the liqueur has, in recent decades, earned a strong following among bartenders who regularly ask for it by name, not only in classic recipes like the Singapore Sling and the Blood and Sand, but in new ones, too.

Originally created by Danish merchant Peter Heering, the recipe for his namesake liqueur has changed very little since its invention. Historically produced by macerating crushed Stevns cherries (a particularly aromatic strain native to Denmark) in neutral spirit alongside a blend of spices, Heering is perhaps best known for its uniquely complex flavor profile and rich texture, much of which is imparted during the aging process; prior to bottling, the liqueur sees oak for a minimum of three years, and up to five.

Heer, Heer

 

Emotional Rescue

Part of an expanding family of Manhattan spin-offs, this cocktail adds cherry liqueur and French quinquina to the base of rye whiskey.

Cooper’s Regard

Cherry Heering shines alongside falernum and manzanilla sherry in this rye-based cocktail from Break Room 86.

Koffie Van Brunt

In this unorthodox take on Irish Coffee, Cherry Heering adds a complex sweetness to the blend espresso and aged rum.

More Recipes →

So popular was Heering in the first few decades of its existence that it became a successful worldwide brand—not to mention a favorite of European royalty. A supplier to the Royal Danish Court beginning in 1876, it would make its way to both the Imperial Russian Court and that of the Prince of Wales, in 1878. In 1901, the King of England followed suit, and, to this day, Cherry Heering remains a purveyor to Queen Elizabeth II.

In cocktails, Heering has played a historically critical role, though notably, its centrality to certain iconic recipes has been based more in retroactive decision-making. Though Heering is now widely accepted as an integral component in the Blood and Sand cocktail, for example, the first reference to the drink in Harry Craddock’s 1930 Savoy Cocktail Book did not specify brands—nor did similarly dated Singapore Sling recipes, which called simply for “cherry brandy.”

The brand name was formally aligned with both drinks sometime later, and was chiefly a comment on quality. As Dale DeGroff notes in an addendum to his The Essential Cocktail, “There are some products whose best brand is not a matter of dispute, and cherry liqueur is one of them. . . There’s no substitute for this world-class, wonderfully dry, versatile liqueur; if [Cherry Heering’s] not available, don’t make a Blood and Sand.”

When Heering is called for, opinions differ on precisely how much to add in both new and classic drinks. At Fort Defiance in Red Hook, head bartender and owner St. John Frizell adds a full ounce of the liqueur to his Singapore Sling—double the amount specified in many historical recipes.

“That really makes that drink,” explains Frizell. “[Cherry Heering] provides this profound depth of flavor that is hard to get from any other ingredient.” Equally unexpected is his original Koffie Van Brunt, a hot, rum-based drink that showcases Heering alongside espresso. Topped with a cream float, the cherry liqueur lends a deep, complex sweetness to this unorthodox twist on an Irish Coffee.

Bartender Caitlin Pfeiffer, meanwhile, highlights Heering alongside both sweet and savory flavors, calling on falernum and manzanilla sherry in her rye whiskey-based Cooper’s Regard. “[The drink] is about demonstrating how Cherry Heering can bring about its own bold flavor,” she explains, “while simultaneously enhancing the spice notes of [the] other ingredients.”

Brian Miller adopts a similar approach in his nuanced variation on the Bensonhurst (itself a variation on the Manhattan), building on a rye base by adding incremental measures of Cherry Heering, maraschino, dry vermouth and quinquina wine. Dubbed the Emotional Rescue by Donna’s Karen Fu, the drink calls for just half a teaspoon of Cherry Heering.

“A small amount goes a long way to achieve balance,” explains Wu, who asserts that, unlike other liqueurs, Cherry Heering on its own isn’t necessarily pleasant, let alone palatable. Nonetheless, she gives it a coveted spot on the backbar.

“Cherry Heering is a liqueur that may surprisingly remain as a classic mainstay in the ever-growing cherry category,” says Wu. “[It] bridges the gap of old and new guard in the spirit world; we continue to come back to it.”

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