HEERING CLASSICS SEMIFINAL STARTS APRIL 18

HEERING CLASSICS ROUND 2 CLOSED

Heering Masterclass Arizona cocktail week February 18th

Pork & Beans opens Downtown

By Celine Roberts

Chefs Richard DeShantz and Keith Fuller’s new venture has a boldly beer-centric drinks program

Richard DeShantz’s trifecta of Downtown restaurants, Meat & Potatoes, Butcher and the Rye and Täkō, has taught Pittsburgh to expect great things from behind the bar. Employing expert staffs, earning a James Beard semifinalist award for Outstanding Bar Program two years running, and creating excellently curated bar menus emphasizing each establishment’s individual character have all been standard procedure. When Keith Fuller, executive chef of the highly respected and creative but now-closed Root 174, and DeShantz, with partner Tolga Sevdik, teamed up for Pork & Beans, the city collectively started counting down. It opened in late October to the anticipation of foodies and drink enthusiasts alike.

The space is inviting, with bright colors and padded pink bar stools. A beer-can mosaic of a pig adorns one wall and a chain-link, barbed-wire-topped fence separates the dining area from the front bar. A few outdoor tables and in-vogue glassed garage doors pleasantly blend the street with the interior, which will be lovely for warmer days and happy hours.

Michael R. Anderson, Pork & Beans’ bar manager, has worked for the company’s other three establishments and intends to bring the same quality and focus to this new venture while keeping it playful. Each restaurant focuses on its own style, and Anderson is intent on Pork & Beans following suit. He pulled in Riley Snyder, formerly of Beerhead, to run the beer program after sitting at his bar and chatting with him after shifts. With 30 beers on draft and about 120 in bottles in formats ranging from 12 to 40 ounces, Pork & Beans has a laser focus on beer. Order a 40 and it’ll give you a brown bag to go with it. The restaurant also offers wine (in cans, too!), cocktails and nitro cold-brew coffee on draft, for a total of 36 taps.

The cocktails a friend and I quaffed all went down nicely, and the menu provides an excellent tableau for every palate. The Tennessee Ninja Mint Julep is an herbal riff on a classic, sweet and satisfying. It’s served in a beans can repurposed from its use in the house pork-and-beans dish. (The beans are made and canned in-house.) The house gin and tonic, the P&B G and T, utilizes a custom artisan tonic from Bittercube.

Since Pork & Beans is focusing on its beer program, I’ll be excited to return for dinner and take advantage of the beautiful wooden cooler-cabinet full of bombers, which are 22 oz. bottles of beer. These are to be ordered for the table, like one might split a bottle of wine. “We wanted to keep the wine list minimal to encourage sharing beer at the table,” says Anderson. If searching for the best of both worlds, order a beer cocktail. The Scotch Cherry was a creamy delight, smoothly blending Cherry Heering and Scotch ale.

Espresso-martini med kaffelikør i Mad og Bolig

Servér en dessertcocktail, hvor sødmen fra likørerne balancerer smukt sammen med bitterheden fra espressoen. MASH står bag denne opskrift på espresso-martini, der på fineste vis afrunder en god middag.

 

En sofistikeret dessertcocktail med espresso og likør – det er, hvad barchef Nikolaj Brøndsted fra MASH har udviklet. Nyd den efter en god middag.

Se også: Sådan laver du den bedste kaffe

Ingredienser til espresso-martini:
2 cl. Licor 43

3 cl. vodka

1 cl. Heering Coffee likør (eller en anden kaffelikør)

2,5 – 3 cl friskbrygget espresso

Garnér med kaffebønner eller lidt revet muskatnød

Sådan laver du espresso-martini:
Kom alle ingredienser i en shaker med isterninger. Ryst shakeren kraftigt og si over i et afkølet cocktailglas. Ryst shakeren lidt, mens du skænker op for at få alt skummet med. Garner med 3 kaffebønner og server straks.

 

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

IN SEASON: BLOOD ORANGES RIPE FOR THE PICKING

Words by: Jane Ryan and Simon Difford
Pictures by: Gareth Evans

15:28 GMT // 25 Feb 2014

You may have thought that February and March in the northern hemisphere were confined to the likes of cauliflowers, leeks and spring greens but it’s also the season of the blood orange. This rich and vibrant variant of the citrus fruit makes a wonderfully addition to cocktails calling for orange juice as well inspiring its own recipes.

 

Native to southern Italy and parts of Spain, the blood orange can vary from the dark-fleshed Moro variety to the delicately flavored Tarocco. Their blood-red hue comes from a pigment called anthocyanin, found in varying degrees depending on the fruit.

The Flavour Thesaurus by Niki Segnit describes the fruit saying ‘blood oranges usually add a berry, specifically raspberry, note to the sweetness.’ The book goes on to suggest some unusual flavour pairings such as asparagus in a sauce maltaise, and with beetroot courtesy of Heston Blumenthal at The Fat Duck.

Searching for more than the typical sweet blood orange twists on classics we asked bartenders to share their blood orange recipes. A weekend of tastings and we present our favourite:

….Bloody Blood & Sand
Glass:
Coupette
Garnish: Orange zest twist
How to make: SHAKE all ingredients with ice and fine strain into chilled glass.
¾ shot Blended Scotch whisky
¾ shot Islay single malt whisky
¾ shot Cherry Heering cherry brandy liqueur
¾ shot Martini Rosso
¾ shot Blood orange juice
Comment: An equal parts Blood & Sand that works due to the smoky influence of Islay single malt whisky and the rounding citrus notes of blood orange juice.
Origin: The original Blood and Sand cocktail was created for the premiere of the 1922 Rudolph Valentino movie, Blood and Sand. This 2014 adaptation amplifies Scotch notes with the addition of Islay whisky and uses blood orange juice to add colour and flavour.
….

 

 

 

 

 

http://www.diffordsguide.com/class-magazine/read-online/en/2014-02-25/page-2/blood-orange

PETER F. HEERING® 2013 SLING AWARD COMPETITION TOP 5 GLOBAL FINALISTS ANNOUNCED ON BARBIZMAG.COM

2013 Tales of the Cocktail Set the Scene

 

The Jury has spoken. On July 19th at Tales of the Cocktail at Latrobe’s on Royal, the US Semi-Finals Peter F. Heering Sling Awards were hosted by the Imbiber himself, Dan Dunn. The non-sequestered jury made up of spirits, bar and media experts included: Bill Goldring, Owner, Sazerc Company; Charles Joly, Crafthouse Cocktails Co-founder; 2013 James Beard Award Winner, Helmut Adam; Publisher, Mixology Magazine, Ti Martin; Owner, Commander’s Palace, Ann & Paul Tuennerman, Founders, Tales of the Cocktail; Tracy Howard, Associate Editor, Imbibe Magazine; Tan Vinh, Spirits Columnist, Seattle Times; Noah Rothbaum, Editor-In-Chief, Liquor.com. This group selected the Top 5 Global Finalist for the 2013 Peter F. Heering Sling Award, who will now go on to compete for the overall 2013 Peter F. Heering Sling Award at the BCB Bar Convent in Berlin, October 8th – 9th, 2013.

These global bar stars were challenged to create their own interpretation of the classic cocktail The Singapore Sling. They were awarded with a personal mini-computer tablet to immortalize their interpretation of the SLING.

The following are the 5 Global Finalists for the 2013 Peter F. Heering Sling Award:

From England, Rye Sling Star, by Ben Manchester, Hotel du Vin, Brighton

From Spain, Passage of Singapore, by Juan Jose Maillo Garrido, Cameo Bar

From USA, Highland Sling, by Michael Flannery, Apt 13

From USA, The Bucktown Sling, by AnneMarie Sagoi, The Charleston

From USA, Sterling Sling, by Lucinda Sterling, Middle Branch Bar

The Singapore Sling is a South-East Asian cocktail, a long drink developed sometime before 1915 by Ngiam Tong Boon, a Hainanese bartender working at the Long Bar in Raffles Hotel Singapore. It was initially called the gin sling, a sling was originally an American drink composed of a spirit, water, sweetener and flavored – now CHERRY HEERING® the essential ingredient in the world famous Singapore Sling, has challenged the world’s best bartenders with the announcement of the 2013 Peter F. Heering SLING Award®.

Peter F. Heering has had the unique honor to be purveyor to every royal court worthy of their name while possessing the proper style, class and breeding to socialize across the courts of the world. HEERING® has always been fashionable. CHERRY HEERING® is a small but indispensable component of iconic cocktails such as The Singapore Sling, and that is exactly how HEERING® likes to be seen; as an accessory that adds lavishness, extravagance and civilization to the mix. HEERING® continues to evolve and recognize that even the timeless classics need a refreshing remake now and then, thus HEERING® has challenged the best of the best behind the world’s bars to create their own interpretation of The Singapore Sling and also possibly writing their name in the history of cocktails.

CHERRY HEERING liqueur is sold in more than 100 countries all over the world and is the essential ingredient in the world famous Singapore Sling and Blood and Sand cocktails. For more information about Peter F. Heering, please visit https://www.heering.com

www.facebook.com/heeringliqueur cherryheering Heering

CHOCOLATE PUERH MANHATTAN by H. JOSEPH EHRMANN

“THE SHEIK” presented on cocktailvultures.wordpress.com

The Sheik

“At night when you’re asleep,
Into your tent I’ll creep…”

Well, we hope you’ll be carrying a tray of these serious cocktails. Something with brandy, fresh citrus, and the sweet darkness of vermouth and cherry. Where’s the fainting couch?

To an iced shaker, add:

1 ounce Napoleon brandy
1 ounce freshly-squeezed orange juice
3/4 ounce sweet vermouth
3/4 ounce Cherry Heering

Shake and strain into a chilled cocktail glass.

For garnish: score an orange rind to create a crosshatching pattern, then peel a large swath and roll it around a pick to create the “turban.” Dropping in a brandied cherry would not be looked upon as amiss.

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