A dash of bitters – Cherry Heering

The Dave Initiative
by Michael Dietsch

…But the one can’t-miss feature every month is Dave Wondrich’s booze column. I usually read that as soon as my issue arrives each month. And the April column’s a beaut. Dave shares with us a formula for creating new cocktails. (It doesn’t seem to be on the Esquire site yet; when I see it, I’ll edit this post and link out to it.) I’ve now mixed up three different drinks with it, and I have to say, it’s a keeper. Here’s the idea: you start with your base spirit: gin, whiskey, rum, tequila, whatever you want. Add fortified wine (port, sherry, vermouth, you name it) and a splash of liqueur. Top with two dashes of the bitters of your choice. Here’s the basic recipe.
Bitter Regret
• 2 oz. Kilo Kai spiced rum
• 1 oz. Sandeman’s 10 year old tawny port
• 1 tsp. Cherry Heering
• 2 dashes Angostura bitters
Stir and strain. Photo, at right, by Jennifer Hess.
This was a delicious drink. Enough body from the port to match the spice in the rum, and the cherry flavor was really subtle. Tasty, tasty stuff. The next drink, however. Enh.

Heering in the Esquire magazine

Heering was featured with two recipes in the April issue of the Esquire Magazine. The article, entitled “The Dave” is written by Dave Wondrich, who is considered to be the ultimate cocktail historian in the US at the moment.

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