Maurizio Stocchetto & 1866 – One of Heering´s 200 years

Words by: Fabio Bacchi

Maurizio Stocchetto believes that tradition is experience that becomes art – part of a story that remains fresh no matter how many times it’s told.

As a typical artists’ son, Maurizio Stocchetto has big shoes to fill, a legacy that deserves to be respected and preserved. He sees bartending as an art form practised in the bar: that microcosm of new and age-old stories. His father, Mirco, invented one of the most iconic Italian-style drinks in the world, the Negroni Sbagliato [Bungled Negroni]. Perhaps the most fortuitous accident in bartending history, it put the bartending dynasty’s Bar Basso in Milan, and its Negroni Sbagliato, on the map. It’s not hard to recognise Stocchetto, the current face of Bar Basso in Milan. His disarming smile greets you as you walk into his bar: a smile named Maurizio.

Bar Basso’s atmosphere is sufficiently retro to transport you back in time. The large, traditional glasses that Bar Basso uses to serve its Negronis are a source of admiration and obvious wonder to those used to seeing the drink in a classic tumbler. Memorabilia of bygone times, including bottles and keepsakes from a long history of bartending, are on display. Maurizio remembers his father as a protagonist of the Italian bartending tradition that was part of the renowned international “Dolce Vita” era. And Bar Basso has a proud place in the history books, thanks to the creation of the Negroni.

What does Bar Basso mean to Milan and to you? 

It’s my home, it always has been and it always will be. We take you back in time – Maurizio explains-to a time that my father successfully transported from Cortina d’ Ampezzo to Milan when he took over this bar, turning it into a home for himself and the people of Milan. It was the Dolce Vita era, populated by a jet set crowd that made its mark. We keep a very close eye on the trends that come and go over time, we respect them, and we adopt any elements that suit our style, but deep down we don’t change. Our customers have made their choices, and we’re part of that, and very proud to be so. The history of the Negroni and it’s “alternative” cousin, invented by my father, is part of the history of Italy that appears in the books featuring this cocktail, in the interviews we give to magazines from all over the world. And so when we create a new cocktail, we take inspiration from historical events and their impact on society. The ingredients are part of the country’s history. Milan is a city known for the aperitivo, for fashion, for the Italian-style cocktail culture. The Negroni Sbagliato epitomises this, and has become popular across the world. The Negroni Sbagliato was born when my father accidentally used a bottle of Prosecco instead of Gin. There has never been a more perfect accident, and this is part of my history.

What’s the connection between Maurizio Stocchetto and Cherry Heering?

I remember the early days of my career at my father’s bar very clearly, the bottles of Cherry Heering elegantly arranged on the shelves. But I’d already come across Cherry Heering as a child. I collected small bottles given to me by my father, and the first of these were Heering bottles. I still have them. I like to take inspiration from historical events when creating my drinks. In 1866, Jean Baptiste Clément – a French composer, poet and musician – wrote a song called “The time of cherries”. Clément was also a member of the Paris Commune. The piece became a very famous French classic, and was covered by other artists including Yves Montand and Edith Piaf. The cherries in that song remind me of Heering’s cherries, the freshness of the composer’s ideas makes me think of the freshness of Heering. I dedicated this drink to the poet, and called it The Communard.

The Communard 

1/10 Dry Vermouth

7/10 Vodka

2/10 Cherry Herring

Glass: Cocktail

Method: Stir ingredients and pour into a glass

Garnish: piece of orange peel in the shape of a moustache (a tribute to Jean Baptiste Clément’s moustache) and a cherry.





Mattia Pastori & 1919 – One of Heering´s 200 years

Words by: Fabio Bacchi

Recent generations of bartenders include figures who rise quickly through the ranks of a very competitive career.  The modern bar industry offers opportunities that were unthinkable just a few decades ago.

Today’s bartenders step out from behind the bar much earlier, taking on managerial roles or serving as brand ambassadors for some of the most important players in the industry. Mattia Pastori is a steadfast example of this latest generation of Italian bartender. 

 Peoples’ stories

Born in a small city in Lombardy, Mattia was drawn to bartending from a young age, having spent time in his parents’ bar.  A magical world of shiny, colourful bottles and liquid mixtures created by his father. Mattia did his best to immerse himself in that world, populated by people with stories that were always new, different, never to be repeated. Mattia recalls “There was a group of customers who would come every week for an aperitivo. A man named Ubaldo made all the decisions. Before leaving, Ubaldo would book for the following week, deciding there and then what they’d drink for their next aperitivo. His manner made a huge impression on me. I was working in a hotel many years later when I bumped into Mr Ubaldo again. I was delighted to see this person who reminded me of the start of my career. When Park Hyatt sent me to America, to Miami, I immediately fell in love with surfing. The senior bartenders never let me work the evening shift, which would have allowed me to earn more tips. I had started paying for surfing lesson, but had to tell my teacher that I couldn’t continue because I couldn’t afford it any longer. He thought about it and said “Meet me in the water, I’ll teach you for free! I’ve met exceptional people through bartending”.

 Between present and future – nostalgia for the past

Today, Mattia is the outlet manager at Camparino in Galleria, Campari’s iconic flagship bar in Milan, a place rich with history. It’s a position laden with responsibility, impressive for a young man of barely thirty years of age. “Bartending has evolved at an extreme pace, blending cooking techniques and ingredients with more traditional bartending methods. But I do have a sense of nostalgia for the past. I grew up in a culture of professional associations. Bartending associations were global families, that took care to nurture their young carefully and gradually. They were families that shared everything, creating lasting bonds among people. We all had a mentor who served as a teacher, but also as a father and a brother. They taught me a sense of hospitality, elegance, what words to use in various contexts. Now I think things are far more individualistic. I have a sense of nostalgia for those times. My blog “Non solo cocktails” [Not just cocktails] shares my experiences on professional themes of general interest. I would like cocktail culture to become a common practice at home, like cooking”.

 Heering Amarcord

Mattia was always fascinated by the history of cocktails, those stories that deserve to be passed on. “I remember when I started out, the Singapore Sling was the third cocktail I ever prepared. I was struck by the unique Cherry Heering bottle, but at the time I barely knew what it was. It was one of the first products that caught my attention. History is an essential source of inspiration for my drinks. And this is certainly true of the drink I developed for the Cherry Heering 200 year anniversary, which was inspired by 1919.

In 1919, “Arte Futurista”, a large exhibition, was organised in Milan. Futurismo was an Italian artistic movement founded in 1909 by F.T. Marinetti. He based his own aesthetic concept on dynamism, on the cult of modernity and technique, a controversial contrast with all forms of artistic traditionalism. In 1931, “The Futurist Kitchen Manifesto” was published. It was written entirely by Filippo Tommaso Marinetti and also signed by the poet Fillia. It is a collection of Futurist thoughts, convictions and intentions relating to cuisine and gastronomy. As well as advocating for the elimination of pasta, the Manifesto preaches the abolition of the knife and fork, traditional condiments, food weights and volumes and table politics. He calls for the creation of “simultaneous and changing morsels”, inviting chemists to invent new flavours and encouraging the combination of music, poems and perfumes with the dishes. The “Arte Futurista” exhibition took place at 1, Manzoni Street, just two minutes walks from Camparino. Futurismo is the inspiration behind my drink.

Lavorato Amabile

40 ml Campari Bitter

10 ml Amaro Braulio Riserva

20 ml Cherry Heering

40 ml seltzer water

Method: Build ingredients in glass

Garnish: Edible flowers

Glassware: Frosted Camparino

The drink is a traditional combination of Italian aperitivo, bitter, amaro, spices and Vermouth with seltzer water. Today it is fashionable across the world. It represents an important moment involving food culture, where the cocktail becomes a tool for food pairing

Leonardo Leuci & 1962 – One of Heering´s 200 years

Words by: Fabio Bacchi

He’s almost breathless when he arrives, Leonardo Leuci, the Commodore as his fans call him, and his cherished “crew” have a jam-packed set of tasks. Instinctively he says, almost as if talking to himself, “I think I’d like to run a historic coffee shop”.

Let’s be clear: if the inventor (together with Roberto Artusio, Alessandro Procoli and Antonio Parlapiano) of the “Jerry Thomas Project”, the bar which introduced the (very successful) formula of a speakeasyto Italy, identifies the comeback of tradition and historic coffee shops as a future trend, we should probably bet on it. He was already far-seeing with the Jerry Thomas, the first Italian speakeasy, which was born as an after-hours laboratory for certain bartenders, and that today is an award-winning cocktail bar that is highly regarded in international mixology.

The origins of success

“It was 2010,”explains Leuci,“I had been back in Italy for a year and was absolutely certain that the role of the Italian barman was about to change”. In what way?“Look at the British. The customer is always king, satisfying your clientele is the main objective. The opposite is true in Italy: the barman only thinks of himself, and in most cases, he thinks he’s king.”What do you think your contribution to the Italian bar industry has been? “We brought the focus back onto the bartender as a true artisan of drinking culture.” The speakeasy though, as a formula, has done its time. “Yes, true. We are on the downward slope of the curve. The trend of going back to tradition remains though, I mean the idea of a bar as a place for socialising. This is how I see historic bars coming back.” Are you ready to open one? “There’s no rush.”

 Wishes that turned into projects

I ask: and Vermouth? “This is an idea I’d had for ages. Already back in 1999 I used to ask myself if it were possible to have only one brand of Vermouth. It had always been one of the fundamental cocktail ingredients, sadly forgotten. So when we opened the “Jerry Thomas Speakeasy”, we decided to look for producers of vermouth on the ground, as an alternative to the big name brands.”You were looking for the lost vermouth? “Exactly. In 2010 we got the formula: 30 litres of what we would later call ‘Vermouth del Professore’. It was an artisanal aperitif, developed in collaboration between the Jerry Thomas Project and the Antica Distilleria Quaglia that today is exported all over the world.”Then there was the Emporium, the spirit shop. And Mezcal? “‘La Punta’ is a project being run mostly by Roberto Artusio, who has a real passion for Mexico. The project is following a similar journey as the Vermouth. The idea is to increase the value of Mezcal by protecting those small producers who risk becoming extinct.”How so? “We will support projects to keep those small businesses going, like for example, building wells for the small villages of mezcaleros, paying for the product. Through bartending we have granted many wishes, and we will continue to do so.”

Bar stories

Leonardo has travelled around the world, and has many stories to tell. One is about Cherry Heering and which he keeps close to his heart.

“At the end of the 90s I was working in a nice cocktail bar near Rome, in the historical centre of the city. One day during aperitif hour, a lovely old lady with a strong accent from the north of Italy come to the bar and start to explain to me that she hadn’t gone out for a drink in a very long time. This was because her old friends didn’t often go out anymore, but at the time she was on a little holiday with her son in Rome. So she said she wished to have a drink in a nice bar. After a few minutes of old memories she asked me for a Sherry”.

A Sherry Brandy, I asked!  “To be honest, the request sounded really strange to me. So I tried to get a better understanding, but when I asked if she wanted a Cherry Brandy she answered, ‘Yes yes, a Sherry Brandy. I used to drink it 30 years ago and I loved it.’ I decided to pour a glass of Cherry Heering instead of the Spanish wine”. And then? “She took the glass and start to sip the drink, and after the first sip she told me ‘Ooooh this is very good … the best one. The others I tried yesterday tasted like Marsala and I don’t want Marsala, I want this!”.

Bartending of the future

What do you see on the horizon? “To me, going back to old authentic recipes will become more and more of a trend in the next few years. Understanding those recipes, using them again, giving them a new life will help a new generation of bartenders understand the importance of historical roots in this profession. This is also why I believe in professional training, training that is serious, correct and passed on well. Training that gives merit to recipes and products that are still used today thanks to their ability to always remain contemporary, like Cherry Heering for example. Some things don’t happen by chance. Training must be a conscious luxury in this line of work.”

One year, one recipe

“1962 was the year Italian radio broadcast the first Beatles album. In Italy, this was when brandy and vermouth were very fashionable. The 60s were those years of protest, revolt and renewal. They are a great source of inspiration for me.”



20 ml Italian Brandy

20 ml Dark Jamaican Rum

20 ml Cherry Heering

25ml lemon juice

10 ml sugar syrup

10 ml egg white

2 dash all spice bitters

Method: Shake all ingredients with ice and fine strain into chilled glass

Glass: Vintage coupette.

Garnish: Grated nutmeg



Joerg Meyer & 1914 – One of Heering´s 200 years

Words by: Ashley Pini

“When it comes to bartenders, you often can divide them into two teams: The ones who hunt down flavours and love the idea of putting many of them in a glass, and the ones who love the idea of using as few ingredients as possible. Both ways can create awesome drinks. It is more a question of personal style,” explained Joerg.

“Next to some basil affairs, I am more the second type of bartender,” Joerg continued.  

“I love classic cocktails, and for me a truly perfect drink has as few ingredients as possible. If you ask someone for a drink, and he or she serves you a two ingredients drink, this person has courage.”

Examples of such drinks are The Rusty Nail: “a famous two-part drink, often terribly sweet, sometimes executed by a master as a perfect drink,” Joerg continued. 

The Padovani is the modern version of this idea, a drink that Joerg mixes a lot of in his Cinchona Bar in Zurich. He also enjoys playing around with dozens of versions of Gin & Tonics: “I have fallen in love with this kind of strong, two ingredients player.”

 “You learn over time that in a two ingredients drinks, there is no place to hide cheap or weak ingredients. Two ingredient drinks are very honest; they tell you everything about the bartender and the ingredients.”

 Regaling a story from a few years ago, Joerg recounts that he invited Hidetsuego Ueno to attend as a guest at Le Lion Bar de Paris, a masterclass on Japanese ice handling: “I talked to him about my love for simple drinks, and I knew that he agreed with me.”

 Joerg continued: “I will never forget the first time I met him on the Cocktail & Spirit Stage in Paris, where he served us all the Bamboo Cocktail. His White Ladies are legendary. From then I knew, this was the right person to talk to about perfect and simple drinks.”

 It was during an afternoon playing around behind Le Lion Bar with Ueno that Joerg was introduced to Cherry Heering: “He introduced me to a simple yet difficult Cherry Heering drink, the Hunter Cocktail.”

 “He mixed me about two parts of a strong Noah’s Mill Bourbon with one part of Cherry Heering, and served it with his well-known smile. BOOM. I loved it. Bourbon and Cherry Heering. That’s it. You do not need anything more to create the perfect drink.”

 Following this encounter, Joerg began to practice mixing to perfect the ratio: “After that first perfect sip of a Hunter mixed by Ueno, I started to search my library for this drink and I found a few old recipes. The oldest I could find was from 1914.”

 “Jacques Straub calls in his book Drinks, for a one to two ratio with Rye Whiskey. Ueno explained to me that he had changed it because Bourbon was a perfect match, and I agreed.”

 On this note, Joerg started to play around with “different, younger and elegant Ryes,” finally settling on Vulson Old Rye for the perfect Hunter, with a modern twist.


The Hunter

50 ml Vulson Old Rye Whisky

20 ml Cherry Heering


Method: Fill a stirring glass with extra cold ice, stir and strain Glass: Rocks


James Irvine & 1977 – One of Heering´s 200 years

Words by: Jenny Adams

“Star Wars, for me, has been the one thing in my life that has remained relevant. I guess I’m a massive nerd,” admits James Irvine, proudly. When Cherry Heering approached him to help them honor 200 years in business in 2018, he gladly took to the challenge, selecting 1977 as the year he’d most love to design a drink around in the last two centuries. For Irvine, 1977 evoked thoughts of the original powerhouse by George Lucas debuting on the silver screen, of childhood and pop culture.

It’s true, this remaining relevance. There is something independently applicable about the Star Wars franchise, no matter the year. It’s long outlasted the disco that defined that decade. More movies hit the big screen through the Wall-Street-focused 1980s. A prequel trilogy emerged between 1999 and 2005, followed by a sequel trilogy in this decade. Easily the same could be said for Cherry Heering, which has known a shelf in barrooms prior to electric lights and indoor plumbing. As coveted through the turbulent 1920s and as brilliant in a Singapore Sling now as it was when the Raffles first served them in 1915.

“There was no real challenge in producing a drink,” Irvine offers, saying he was never intimidated to create the tipple to honor it. “I think the challenge was finding an appropriate name,” he says. “The flavor that inspired it was classic Kalimotxo, with a desert twist and some native produce.”

He started with the idea of a classic Kalimotxo––the Spanish classic-but-strange combination of red wine and Coca-Cola. He then considered his home base of Sydney, Australia for the twist. “The cola component is made using a key Australian ingredient … the humble wattle seed,” he says. “The cola is produced at a local bar, PS40, that has started commercially selling these bad boys.”

Irvine himself works with in Swillhouse Group Sydney, which owns and operates Shady Pines Saloon, The Baxter Inn, Frankie’s Pizza and Restaurant Hubert.

The Smoked Cherry Cola included in his drink is a several-day process, made with that small-batch wattle seed cola, cut with cold water and hit with Cherry Heering, whole dried chipotle peppers, lime peels that are de-pithed, as well as citric, absorbic and malic acids. Everything is put into a Cryo-Vac bag and sealed under high pressure. It’s sous vide for an hour, ice bathed and chilled until he carbonates it and uses it in the drink.

The drink itself is built with the chipotle and cherry cola, red wine and is lengthened by a splash of Estancia Raicilla, served in a crystal Riesling glass with a chipotle salt rim.

He settled on the name Tatooine Kalimotxo, a nod to a sun-scorched planet in the film, from which both Anakin and Luke Skywalker hail. It’s a further nod to the similar climate found in Australia’s own rough desert lands.

Irvine’s use of molecular techniques, acids and custom colas, plus a last, final carbonation process, give the simply served drink a crazy complexity. It’s a perfect homage to Lucas’ bizarre characters and to the complexity of considering the universe. Of life on other planets. Of galaxies far, far away.

Star Wars is the Great Pyramid of American Pop Culture. It is the fount from which so much nostalgia flows. It’s taught kids to dream beyond any boundaries and it’s kept grown adults feeling that sense of wonder so easily accessed in youth. Remarkable characters to cheer or hate. A love story. A generation definer that beyond all odds has been passed on to every generation since those very first tickets sold back in 1977.

The heyday will forever be that original screening, for this saga that has shaped not just a nation but the world. If you saw it on the screen the very first time … well … that was really something.

Tatooine Kalimotxo

75ml Chipotle x Cherry Heering Wattle Seed Cola*

75ml Red Wine

5ml Estancia Raicilla

*Chipotle x Cherring Heering Cola

350g PS40 Wattle seed Cola    Prep time: overnight

350g Cold Water

175g Cherry Heering

35g Whole dried chipotle peppers, blitzed

5 Limes peels, depithed

5g Citric Acid

5g Malic Acid

5g Ascorbic Acid


Dissolve acids into liquids

Place all ingredients into a cryovac bag and seal under high pressure

Set ANOVA to 60 degrees Celsius and sous vide for 60 minutes

Once ready, place in an ice bath and allow cooling and refrigerate for 24 hours

Once ready, fine strain and keep refrigerated



Jad Ballout & 1943 – One of Heering´s 200 year

Words by: Fabio Bacchi

Beirut is a cosmopolitan city at heart, a melting-pot of cultures and traditions, a door which connects different worlds together in search of something new. A mix of forgotten and new flavours that are renewed in the search for the perfect combination. This is an ideal that gives life to the modern local bartending scene, which Jad Ballout is an exuberant and innovative part of.

His energetic stage is the Central Station Boutique Bar, crossroads for old and modern spirits that are always new when retold. Initially devoted to the kitchen, Jad Ballout discovered that creativity in bartending that allowed him to combine different but complimentary techniques and ingredients.

Pushing customers to venture on paths of unexplored but captivating, peculiar flavours is a big challenge. Thanks to the influence of Jad Ballout, Lebanon is now on the global cocktail map. He wholeheartedly wants something that differs from classic cocktails.

Story and culture as sources of evolving inspiration

Jad Ballout has represented his country at a number of international cocktail competitions. He draws his inspiration from everything around him. He dives into, explores and absorbs everything and then pours it into a glass. A very specific identity that can be clearly identified with Ballout’s way of thinking. “I love to travel and explore various cocktail cultures in different countries, and meet the best bartenders around the globe,”he says. His recipe for celebrating the Cherry Heering bicentenary comes from observing the real world.  Jad Ballout: “The most iconic symbol of Lebanon is the cedar tree which is on both our national flag and emblem. And the most iconic cocktail for Cherry Heering is the Singapore Sling. Combining these two striking historical elements, I created the Cedar Sling, a cocktail that celebrates the freedom of Lebanon as well as the free spirit in each of us. The experience of Cedar Sling is like no other: a journey through the woody cedar forest and a swing among the cherry and pineapple garden thereafter.” 

Jad Ballout and the modernist cocktail era

“The cocktail world is moving at lightning speed. Something which was noble yesterday could become obsolete today. Bartenders now are taking the scientific approach to deconstructing and reconstructing cocktails with both modern technologies and classic techniques. From the centrifuge to the rotary evaporator, from fermentation to ageing, there are constantly new techniques being invented, and that is the trend in our industry. What’s more, bartenders are gradually taking a minimalistic approach in the presentation of their cocktails. Such an aesthetic tendency also demonstrates that we are moving towards a modernist cocktail era”. 

The modern bartender according to Jad Ballout

“Bartenders are natural entrepreneurs – we create, we do not follow. There is another side to simply creating good cocktails. Developing creative bar concepts is one skill that is harder to master. A creative bar concept needs not only great cocktails but also a great brand identity, interior design and consumer experience. In other words, bartenders need to be savvy in multiple disciplines to really strike a win. That means bartenders need to expand their horizons from common liquor-based knowledge, to design, art and business management-based knowledge. To make the industry a better place, each of us should consider ourselves as entrepreneurs, not merely as a craftsman. That is why at Central Station we involve everyone in the management decision process to let them learn and grow. We also enrol them in master classes where they can learn both cocktail creation and bar management. I believe that when everyone considers himself a stakeholder, he will take more responsibility and make the industry a better place”. 

Celebrating Cherry Heering Bicentenary

1943 is the year that Lebanon declared independence and created its very own national flag with a cedar tree. The cocktail adds a modern twist to the classic Singapore Sling, evoking the woody aroma of a cedar tree and the anise flavour of the Lebanese national drink, Arak.


15ml Cherry Heering

15ml Gin

80ml cherry stem & pineapple juice *

40ml dry red wine

40ml soda water

Method: Chill all the ingredients except the rosemary. Pour the mix into a cream syphon and carbonate it with one CO2charger. Release the gas and open the cream syphon. Pour the cocktail over ice cubes. Place two drops of cedar essential oil on the rosemary and then give it a spray of Arak, and flame it with a torch. Add the garnish carefully to the cocktail.

Glassware: Highball glass.

Garnish: Rosemary flamed with Arak and cedar oil


*Cherry stem & pineapple juice recipe

400g clarified pineapple juice (using centrifuge)

30g granulated sugar

15g dried cherry stems

2g ascorbic acid

Cook all the above sous vide for 2 hours at 55˚C.





Giancomo Giannotti & 2006 – One of Heerings 200 year

Words by: Ashley Pini

Giacomo Gianotti, born in Tuscany, wanted to be a bartender “since the beginning,” he said. Having come from a background of hospitality (his family run an ice cream business), Giacomo has been involved in the hospitality industry since he was a child, but wanted to do something special and different to his parents and brothers. The idea of being a bartender always inspired me.

Following some time at hospitality school, he moved to London to learn English, and it was during this time in London that he discovered “a city with amazing cocktail bars and training, and it was there that I started my journey,” he added.

Giacomo went on to be crowned the 2014 World Class Competition Spain winner and then opened his very own bar, two events he told us made him realise that bartending would be his career from here on in. Fast forward to today, and a regular week for him includes working as one of the owners of his bar, Paradiso, as bar manager, as well as travelling constantly, “exporting Paradiso’s philosophy and style around the world!”

Giacomo chose 2006 as the year that has inspired his cocktail for the simple reason that “It is the year that Italy won the World Cup. It was incredible – everybody was partying and the most important element was that everybody was friends! Which can be quite difficult in Italy at times.”

He continued, “The cocktail I have created reminds me of the cake that my grandmother made me the day after the World Cup. It was a very special moment and one I will always remember. Unfortunately, she left us same year too.”

Of Cherry Heering, he said: “When I think about Cherry Heering. I’m think back to my first days bartending in London more than 10 years ago. I always related Cherry Heering with the classic cocktails and the history of cocktails.”

“The flavour remind me of my childhood, and I love it for mixing because is very versatile; good with sweet flavour, as well as working well with savory and umami ingredients.”

The element of the bartending industry that excites Giacomo the most is “without a doubt, the creation of new drinks – the creative process behind a drink, the introduction of a new ingredient and creating a new concept in general.”

Paradiso, the bar he works in, is a “speakeasy bar, modern style,” he went on. “From the street, what you will see is a pastrami bar and behind a vintage fridge there is Paradiso.”

“You enter Paradiso and find an elegant bar crafted from wood and white marble. The atmosphere is elegant but informal, and the service is very familiar.”

“Our signature cocktails are what stand us apart from the rest. We focus on surprising our guests and all their senses, from the flavour with exotic ingredients, presentation of the cocktails and aromas to unusual glassware.”

“I think sustainability is a huge issue within the industry and one that the industry as a whole needs to take notice of. I really hope that the future will see all bars start to respect our motherland, starting by refusing to use plastic straws and finding an alternative solution, reusing waste and of course recycling,” he concluded.

 Saffron & Cherry

40 ml Saffron Vodka

15 ml Cherry Heering

15 ml Rice Cream

3 ml Cynar

10 ml Lime triple sex ( i forgot to add )

1 dash cardamom essence

Glass: Rocks Glass

Method: Shake all ingredients and strain into a glass filled with crushed ice

Finish with float of Cherry Heering

Garnish: Butter biscuit, salt caramel cream and a cherry



Bar Shira & 1967 – One of Heering´s 200 year

Words by: Fabio Bacchi

It’s a significant time for bartending in Israel. This is thanks to an abundance of talented bartenders, especially in Tel Aviv, who are revolutionizing the local scene, giving themselves a specific professional identity and keeping up with the times.

This is typical of a relatively young country that is also no doubt at the forefront in many areas. An ambassador of Israel’s cocktail culture is Bar Shira from the Imperial Craft Bar of Tel Aviv’s Imperial Hotel. It has already been awarded for being the Best Bar in the Middle East & Africa and features in the World’s 50 Best Bars. His aim is to turn his country into one of the cornerstones of the new world-wide cocktail craze. Ambitious, courageous and determined, Bar Shira started on his mission when he decided to go into bartending in 2001.

 The start of a success defined by hope and courage, the present and future

“I am very proud of the Imperial Craft Bar, a dream that became a reality, a place where guests have a wonderful experience from the moment they walk through the door. They are thrown into a colonial, Asian environment. The rest of the world stays outside and we do our best to ensure this happens.” Thinking of these words I imagine that this is not so straight forward in a country that swings between an extreme desire for normality and constant attention, between nonchalance and anguish always lurking around the corner. “Yes. Bartending is more than just mixing liquids and filling glasses. It’s respect, sociality, a desire to be together.” Clear sentiments that when combined with societal life promise hope and a future.

 A solid style

Bar Shira loves simple recipes using ingredients that can be obtained almost anywhere. No extreme techniques, useless homemade additions or ingredients that you even wonder if they exist; a style that is reflected in his recipes. His introduction to Cherry Heering? “We were in Paris in 2004 for a presentation at the Bar Rouge during the Spirits & Cocktails event. I met Tomek Roher from the Gabinet Bar in Warsaw who was presenting ‘Dodek’, a twist on the Manhattan that uses Cherry Heering. That drink impressed me so much that I decided to add it to the cocktail menu in my bar, and it’s still there today. For the Cherry Heering bicentenary I drew my inspiration from an event in 1962 that involved my country.”

History as inspiration

“In 1962”, continues Bar “the Six-Day War broke out. Israel had to defend itself from six enemy armies that set to destroy it. It won that war in six days. I wasn’t inspired by a particular sense of flavour, which at the time – the country had only been formed 19 years earlier –the Israelis had not yet developed.”So then?“I based my recipe on the use of a young spirit produced by the first Israeli whisky distillery. The purity of that spirit reminds me of the young Israel of the time.”An exemplary metaphor! “The drink’s flavour profile reflects the problematic situation that this victory created for Israel: on the one hand it was a sweet victory, saving the country and its people from total destruction, while on the other, it left a bitter, sour taste caused by an ongoing situation defining the lives of millions of Palestinians as a result, in a continuous struggle for a better future for all. The blazing method is a perfect metaphor for this situation and how it got us to where we are”.

 Bartending of the future according to Bar Shira

“To me a trend is just that, a trend! Trends have revolutionized the sector but I don’t become a slave to them, to me they’re in the background. I think the bar industry is ready for a post-revolution where bartenders focus only on positive vibes and excellent drinks that are far removed from that exaggerated need to impress at every cost. I’d also like those who go into hospitality not to think that it’s a fallback job, perhaps to pay for your studies. It’s a real job, which offers good, rewarding and satisfying career opportunities. If those coming into the industry thought this way, everyone would benefit.”

In Israel the future is yet.

 The Six Days Blaze

30ml Cherry Heering

30ml Milk & Honey white unaged Whisky

15ml Aperol

5ml Palo Cortado Sherry

Glassware: Rocks

Method: Pour all ingredients in a rocks glass and Blaze



Gee David & 1973 – One of Heering´s 200 year

Words by: Hayden Wood

As the National Training Manager for the Fine Drinks Movementin SydneyAustralia, Gee is at the forefront of providing new and innovative training programs for the current & next generations of Australian bartenders.

With over 20 years service to the liquor industry, he has distilled his knowledge into The FDM (Fine Drinks Movement) a multi tiered training program that combines online and real world education for the time-poor but digitally savvy modern bartender.

Spreading knowledge of the latest trends alongside classic bartending skills is Gees passion. His development of the Fine Drinks Movement training program is testament to his enthusiasm for educating both the basic skills and more advanced innovation required by the modern bartender; The vision is to create a community of passionate liquor industry professionals and to reach a massive kind of network of like minded bartenders and industry folk on a global level, if you like. It’s one of those things I hope should generate its own community. It’s something for career bartenders to enjoy and to be involved in but it’s there really for those who want to improve themselves, their knowledge and skills to really develop and flourish in their role.

 When Gee started bartending, the industry was solely reliant on recipe books and face to face on the job training and he is very conscious of not losing the personal touch.

 His program relies on industry professionals and successful working bartenders to share their knowledge to a much wider audience than was possible in the 1990s.

 It’s just an extension of what we do. It’s really a reaction to what the world is doing in terms of education. We’re all looking online. We’re all searching for history of, and how to’s. All we’re doing is putting our knowledge together into one place so that we can share the history and knowledge of what weve gathered through our years of experience of bartending. We speak a language that people understand and really the engagement is about that. It’s about allowing a community of like-minded people to feel like they’re a part of a wider family where best practice can be shared.

 Gee chose 1973 from the 200 years of Heering because it was the year of the official opening of the world famous Sydney Opera House and the year that Gee was born.

 It was his passion for training that gave Gee his abiding memory of Cherry Heering; I was working for a company called Bar Solutions, and it was my job to travel to Singapore to educate a group of some 12 bartenders that were just about to open up a venue there. We finished up a day of hard work behind the bar making tinctures and syrups so I decided that I’d go off and do the touristy walk and rocked up at the Raffles Hotel where I had a little trip down memory lane – sitting at the bar, sipping on a Singapore Sling throwing peanut shells on the floor and imagining what it would have been like for Ngiam Tong Boon in 1915.

Gees Heering Bicentennial cocktail revolves around a growing trend among international bartenders sourcing and foraging domestic fruits and herbs to produce uniquely local and indigenous flavoured tinctures and syrups to compliment famous international brands like Cherry Heering.

“ Exploring the use of Native ingredients, sustainability, community and ‘doing the right thing’ is a great movement in Australia being championed by guys like Something Wild Beverages.

 Hailing from Wales and settling in New South Wales, Gee sees unlimited opportunities in native Australian ingredients; I think it is a sign of the way things are going in this country.  I’ve only been living here since 2009, but the abundance of flora & fauna here is incredible. We have access to an amazing mix of all sorts of colours and flavours and aromas. True Australian flavours are right here, they’ve been here for centuries but they just havent been used. Im definitely noticing a recent shift into the idea of introducing native ingredients on a much wider scale in cooking as well as bartending.

We have the ability to call on communities that have been harvesting certain plants for hundreds of years. We know close to nothing about the ways of living in a community with indigenous people. We can go to the Northern Territory or just around Darwin and be able to source a particular style of fruit or vegetable that has been enjoyed locally for generations. It’s an incredible thing. I think it’s definitely something that the community of bartending is beginning to embrace.” 

 He sees parallels with Fine Drinks Movement with the construction of the Sydney Opera House the iconic symbol of his adopted home; In a very modest round about way I can understand the analogy – Jørn Utzon, the designer of the Opera House was tasked with building an entertainment venue even though plenty existed already but he tried to give a fresh and innovative spin to it. Were trying to do the same thing with training programmes pass on age old knowledge in a fresh, innovative way.

For me it’s really all about a part of my journey as well, because from a 16 year old boy falling in love with the stories of spirits on the back of bottles in my mums bottle shop to my first cocktail in the Greek Islands, to working, training and living in various bars across the world.  I’m happy to have been able to create an education platform that scores of younger bartenders can gather more information at the touch of a button that took me 25 years to get!


30ml Green Ant Gin

20ml Cherry Heering

10ml Quandong, Bush Apple and Native thyme reduction* 

10ml Sunrise lime juice to taste

Top with a Lemon myrtle foam

Garnish with an apple fan (shaped like the Opera house)

Glassware: Coupe

 Method: Shake first 4 ingredients vigorously with ice and fine strain into a chilled coupe glass (add egg whites for the foam and charge in a syphon and pre chill

Garnish:Apple cut into chevirons like Opera House sails. Placed upright on side of glass

*To create the sous vide or crockpot slow cook until syrup like 



Chris Grotvedt & 1980 – One of Heering´s 200 year

Words by: Hayden Wood

Chris Grøtvedt is a bartender who wants to make the world a better place and have a great time doing it. As the creative force behind Oslos *Ism Bar, he takes inspiration from all over the world to pioneer Norways cocktail culture and make its mark on the global stage.

Chris chose 1980 from Heerings legacy as its a year of events that he connects with in his love of ice hockey, cocktails and overcoming mountainous challenges. A former professional ice hockey player, Chris swapped the rink for the bar at some of the best 5 star hotels in Norway before opening his own bar in 2017. Much like the 1980’s USA team’s gold medal win over USSR in Olympic Ice Hockey (known as the Miracle on Ice), he sees himself as somewhat of an underdog in a world of complicated issues that require a certain focus outside of political arenas. Henceforth *Ism; a cocktail bar with a focus on 12 of our worlds most pressing issues that require drink inspired communal dialogue followed by consequential community action.

His approach is,If you’re drinking a cocktail that’s provoking conversation around matters such as deforestation, depleted fish stocks or something like global warming you’re opening the subjects up for action outside of watching 2 minutes of six o’clock news. Now, it’s actually in your mind. When it’s in your mind then we actually are getting to you. It is like I always say to people, when you actually take actions with yourself you can tackle an issue before is becomes a problem.” He says. “70% of people don’t do shit before it’s too late.” He claims. Fair claim too.

“We have a cocktail called Global Warming. Some people say it’s a problem, some people don’t, until the day it’s actually a fucking problem, but then it’s too late. Then, it’s drastic changes.” Grøtvedt says.

We kicked off with two different Isms to work with – We have the upstairs bar, which is the main bar and our ideology there, or the Ism we’re working with is Hedonism, so guilty pleasure, self-indulgence. There, we focus on the kind of cocktails that you love, be it a perfectly crafted Manhattan or a delicious creamy concoction that is our guilty pleasure.

 Downstairs at *Ism, Chris designed the concept around Humanism. There, the cocktails are a vehicle to keep global issues in the minds of his customers. Drinks inspired by Deforestation, Weapons Of War and Global Warming take centre stage. That’s what we do. We work closely with charities and give away part of the profits of each cocktail.

 Concepts and environmental awareness aside, Chris is passionate about educating his customers about flavours and refining the palates in a cocktail culture that traditionally leans towards sweet drinks. For me, thats why I also talk about the clean flavours. It’s more understandable for them. The cleaner it gets in terms of flavour profile, the more comfortable they will probably be for ordering the next one, instead of going back to sweet drinks.

 I remember a couple of years ago when everybody called themselves mixologists and made their own bitters and did this and that and overcomplicated everything. Also, a bartender would get pissed off if somebody came to the bar and ordered a gin and tonic.

 In *Ism the guest can drink whatever they want – If they want a $500 cognac with milk, let em have it. If that’s their go-to drink, who are you to tell them no?

 I’ve been working seven years in five star hotels so no matter what you do, it’s to make the guests happy. That is why you’re here. You’re here to make him feel good or her feel good or have a great time when they’re out. They’re actually out spending money in your bar, they’ve probably been working all week to make an income and they’re actually choosing to come to your bar and spend it. That is a privilege for us. For me, now as a business owner, you realise that even more.

 I think hospitality is so crucial. If you can’t nail hospitality and actually make people feel good about themselves, leave them with the sense, “Jesus Christ, this was amazing! The bartender was amazing! The cocktail was amazing, or just the ambiance was amazing and I would love to come back next week.” I think that is the most important part of our concept.

 Changing perceptions is key to his success and his clean and conscientious use of heritage brands like Cherry Heering is a testament of the plain speaking, boundary pushing attitude that keeps his creativity and passion alive.I could mention several ways of using Cherry Heering, but the first time I tried the Blood and Sand I wasnt convinced it was going to be a great cocktail at first – I tried it and yes, its great all right.Everything that needs a little cherry note and a kind of sweetness, you can swap it for Cherry Heering.

 Chris embraces the role of the underdog. In a hospitality climate that is largely still thundering through sweet disco drinks from a bygone, it should be noted Grøtvedt is doing something very different here for Norway while sending a very clear message to drinking culture globally too. The message – ask for the menu.


50 ml Woodford Reserve Bourbon with Banos*

25 ml Cherry Heering

5 ml Fernet Branca

Glass: Rocks

Method: Stir all ingredients with ice in a mixing glass. Strain over single large ice cube into a rock glass. 

* Sousvide cook Woodford Reserve with Banos (Norwegian banana marmalade)for 60 minutes. Fine strain solids and pour infused liquid into a clean bottle.

 For those who are unable to accessBanos(banana marmalade).Use 300 grams of banana with 50 grams of sugar to 700 ml bottle of Woodford Reserve Bourbon for 60 minutesat 40 degrees celsius. Fine strain solids and pour infused liquid into a clean bottle.

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