http://www.adashofbitters.com/?s=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.