Darren Mynes & 1941 – One of Heering´s 200 year

Words by: Hayden Wood

Hailing from Dublin with a Degree in Mechanical Engineering, Darren began his bartending career in New Zealand in 2012. With his engineering thought process he’s motivated to break down and de-mystify the cocktail scene (an enigma in itself) and make it more accessible to his customers at the iconic Longroom Bar in Ponsonby, Auckland.

No doubt a tough year for Cherry Heering sales globally, Darren chose 1941 – Alan Turing’s invention of the machine that solved the enigma code, which took years off the second world war and saved countless lives. His inspiration is Turing’s mathematical mind. Using an inspired process to that of the creation of the invention that solved an unsolvable code, Darren uses a similar methodology in designing his drinks and developing a sustainable bar culture in Auckland.

His first introduction to Cherry Heering was a version of the classic Raffles Hotel Singapore Sling at Monsoon Poon in Auckland. As we know, the Singapore Sling includes; Gin, Cointreau, DOM Benedictine, Grenadine, Bitters, Pineapple and Lime juice plus soda and let’s not forget Cherry Heering. There is a whole lot going on in this drink. “I think there is a way to approach drinks in a deductive way – break down each element to achieve great results and we can do this with the Sling.”

This analytical approach also manifests itself in Darren’s approach to sustainability. He is lucky to work in a venue with a full service kitchen which helps close the loop on produce. “It turns to a nightclub at the weekend. That in itself is quite a wasteful venue in terms of plastic straws for example.”

“So what we’ve done is we’ve taken all our waste produce, for instance our egg yolks, they go to the kitchen to make the hollandaise for the café during the day. All the rest of our waste goes to a worm farm that we have in the complex.”

We’re trying to promote bartenders to not put straws in drinks. We’ll serve the drink and if people want a straw they can ask for one and get one, but not just wastefully putting that plastic into the glass. Just small measures can make a difference because we go through 500-600 people in the venue at the weekend. So if we do that, we can turn down a just little bit of our footprint.”

“There is a bar, Sherwood, Queenstown, that basically have all their wines in kegs. So no glass bottles and all beers are on tap too. They just reduce all that sort of waste and recycling. I think for me the sustainable bar just stops that needless stuff that can get in the way and New Zealand is leading the charge on this. Take napkins for example – serving drinks on napkins is fine but most of them go straight into the bin. It’s not going to be repurposed – it’s just essentially – you’re putting something on the bar top that you’re going to throw straight in the bin. The same goes with the straws. It’s trying to find those things that don’t inherently affect the customer’s experience and make them environmentally friendly to help the planet.”

Another passion Darren has, is extending New Zealand cocktail culture to embrace lower ABV drinks using Aperitifs as the main ingredient. “For me the whole concept of aperitivo is it’s not really about the drinks, it’s more about the time of the day and being with your friends.”

We’re going to just sit down. We’re going to enjoy each other’s company with some food. And yes, there are some drinks there as well, and I think that’s the thing that I really like about it.

“A lot of times these rituals are solely around the drink aspect, where this one is more about gathering with people and approachable relaxed drinks are involved.”

Can a combination of Irish engineering excellence and Kiwi environmental awareness delivery relief, hope, in the midst of what is arguably one of our most waste heavy industries? That’s the crux of Darren’s style. He’s developing a sustainable approach within bar culture alongside offering lower ABV cocktails and he sees this as important as his analytical approach he takes to generating flavour profiles. Seventy-seven years on from Turing, perhaps this is a modern day cipher to the enigma code for hospitality sustainability.

ENIGMA Cocktail

“This cocktail is based loosely on the Remember the Maine, a drink with a similar inspiration. I use ingredient that would have been found in Europe at the time of WWII: Scotch, Vermouth, Yellow Chartreuse, Cherry Heering and then to bind the flavour a dash of Peychaud bitters.”

Makes 1 drink

45mls Bruichladdich Port Charlotte

20mls Sweet Vermouth

7.5mls Cherry Heering

7.5mls Yellow Chartreuse

1 Dash Peychaud Bitters

Stir with ice in a mixing glass and strain into a chilled Coupe/Nick and Nora.

Garnish with orange zest.

Heer´s Another Cherry Liqueur You Should Know

Maraschino isn’t the only cherry liqueur on the block. Cherry Heering is another variety boasting a legacy that likewise stretches back more than a century. And the differences between them are striking — starting with their colors.

The Unique Qualities of Cherry Heering
While there are a (small) number of producers of maraschino liqueur, Cherry Heering is both a brand and unique type of cherry liqueur unto itself. The lone producer of Cherry Heering would prefer you call it Heering Cherry Liqueur, but no one really abides by that.

Established in 1818, the liqueur is named for its creator, Peter Heering. It’s Danish in origin (although the juice in my bottle comes from Sweden, according to the label’s fine print) and clocks in at 24 percent ABV, a few points lower in strength than the most common maraschino liqueurs that make it to the U.S.

Getting back to that color, it’s a deep, wine-dark red — in marked contrast to maraschino’s often-transparent clarity. Both its color and low alcohol content point to another important distinction between Cherry Heering and maraschino liqueur: the former results from infusion of fruit in spirits; the latter entails a distillation, a process that yields a clear or nearly clear distillate.

Cherry Heering is made with Danish cherries (several sources note the variety as the Stevens), which are crushed and left to soak in neutral spirits along with a selection of spices. According to drinks writer Paul Clarke, that liquid is then aged in barrels for as long as five years, during which time sugar is added to sweeten the product. By comparison, Cherry Heering is much richer, sweeter, and more viscous of a product than maraschino. There’s a candied, vanilla aspect reminiscent of dessert wine.

Can I Substitute Cherry Heering for Maraschino?
Basically, Cherry Heering isn’t really interchangeable with maraschino, despite their both being cherry liqueurs. And so it’s not surprising that a set of classic cocktails has grown up around Cherry Heering much like those associate with maraschino. Three of the best-known concoctions are the Singapore Sling, a gin drink or equatorial origin; Remember the Maine, a boozy, brown-and-stirred number made with rye whiskey; and the Blood and Sand, one of the rare cocktails that features Scotch whisky.

Do you have any other favorite uses for this unique cherry liqueur?

(Image credits: Roger Kamholz)

Heer´s Another Cherry Liqueur You Should Know on thekitchn.com

Maraschino isn’t the only cherry liqueur on the block. Cherry Heering is another variety boasting a legacy that likewise stretches back more than a century. And the differences between them are striking — starting with their colors.

 

The Unique Qualities of Cherry Heering
While there are a (small) number of producers of maraschino liqueur, Cherry Heering is both a brand and unique type of cherry liqueur unto itself. The lone producer of Cherry Heering would prefer you call it Heering Cherry Liqueur, but no one really abides by that.

Established in 1818, the liqueur is named for its creator, Peter Heering. It’s Danish in origin (although the juice in my bottle comes from Sweden, according to the label’s fine print) and clocks in at 24 percent ABV, a few points lower in strength than the most common maraschino liqueurs that make it to the U.S.

Getting back to that color, it’s a deep, wine-dark red — in marked contrast to maraschino’s often-transparent clarity. Both its color and low alcohol content point to another important distinction between Cherry Heering and maraschino liqueur: the former results from infusion of fruit in spirits; the latter entails a distillation, a process that yields a clear or nearly clear distillate.

Cherry Heering is made with Danish cherries (several sources note the variety as the Stevens), which are crushed and left to soak in neutral spirits along with a selection of spices. According to drinks writer Paul Clarke, that liquid is then aged in barrels for as long as five years, during which time sugar is added to sweeten the product. By comparison, Cherry Heering is much richer, sweeter, and more viscous of a product than maraschino. There’s a candied, vanilla aspect reminiscent of dessert wine.

Can I Substitute Cherry Heering for Maraschino?
Basically, Cherry Heering isn’t really interchangeable with maraschino, despite their both being cherry liqueurs. And so it’s not surprising that a set of classic cocktails has grown up around Cherry Heering much like those associate with maraschino. Three of the best-known concoctions are the Singapore Sling, a gin drink or equatorial origin; Remember the Maine, a boozy, brown-and-stirred number made with rye whiskey; and the Blood and Sand, one of the rare cocktails that features Scotch whisky.

Do you have any other favorite uses for this unique cherry liqueur?

 

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