Din Hassan & 2005 – One of Heering´s 200 year

Words by: Jenny Adams

For Din Hassan, decades of bartending couldn’t prepare him for 2005––the year when he’d welcome his first child into the world and at the same time, watch his city’s industry begin to truly blossom. For Cherry Heering, he was an obvious man to seek out. A gifted bartender. An acclaimed force in the industry. A featured talent in Singapore, a city breaking barriers for cocktails on a global scale.

Din Hassan works at Cé La Vi – a multi-level, fine-dining operation perched above the glittering city, atop the Marina Bay Sands Tower 3.

His of 2005 was in multiple ways about birth. It was both literal and figurative for him … the start of new life in his own home with the birth of his son and a time of great excitement in his city, where cocktails were concerned.

“It was the year my first child was born,” he offers. “During that time, Singapore was also still newto cocktails. When you have a first kid,” he says, warmly, “you need to work harder and sleep less, and you need to learn as much as you can.”

The same could cheekily be said for bartending in a city where cocktails are seeing an explosion and guests are eager for education.

Today, Singapore is one of the world’s leading stages for cocktail and bar creation, with incredible venues like New York’s famed Employees Only opening there in 2017, the gin-focused Atlas landing at No. 15 on the 50 Best Bar awards held in London that same year and 28 Hong Kong receiving the spot at No. 25 in the world, as well.

Of the key players in Singapore over 12 years since 2005, Din Hassan has earned a coveted spot at the proverbial table of the city’s star ‘tenders. He cut his teeth through the ‘90s, working in the city’s then-illustrious landscape for nightclubs, before modern craft mixology had even come into focus in America. In 2005, he left a post as operations manager at Cocco Latte to open Oyster Bar, followed quickly by joining Klee as the house mixologist. This would be one of the first menus utilizing Southeast Asia’s incredible, fresh fruit, directly in drinks.

His career would take him on to work at White Rabbit, Bar Stories, Fullerton Bay Hotel, Lucha Loco, Bitters & Love, as well as Manor Bar & Cocktail Room, to name a few.

Experimental, playful, moored in local flavors––be it citrus or herbs esoteric to the western palate but common to a Chinese pharmacy––Hassan brings a pop of color and fresh approaches to drink design. For example, you’ll find a classic Singapore Sling on his menu at Cé La Vie, to honor the city’s history. However, he also offers a fun, frozen take on it for the hot days of summer, complementing the setting of the outdoor rooftop.

“Like a lady, when you have a nice dress, that’s the color of your drink,” he muses on how he creates new cocktails. “Then you garnish the drink­­––put some makeup on––and the last zest with citrus is like the perfume. That’s my philosophy of making drinks. At Cé La Vie we plan to focus more on local flavor in cocktails and to work closely with our chef and pastry chef, giving guests a more interactive cocktail,” he says.

For this project, he wanted something creative but showcasing iconic Singapore flavors. He wanted something to represent a memory of all those years ago in 2005, when he was experiencing the joys and the trying nights of new fatherhood. He wanted something that also represented his memories of a city on the cusp of becoming one of the world’s best for having a cocktail.

His drink is named “Two Out of Three Ain’t Bad,” and it begins with 20ml of Cherry Heering and 30ml of Tanqueray No. 10 gin. He adds five sprigs of fresh Asian Coriander leaf, a helping of fresh lemon juice, a little simple syrup and 20ml of egg white. He then shakes it, followed by a reverse dry shake. It’s served in a coupe, garnished playfully with a Cé La Vie chocolate chip cookie. It’s a first example of the pastry team’s new crossover into the bar’s cocktails.

“I am very lucky to still work in this industry after over 25 years,” Din Hassan says. “meeting new friends and getting to travel around the world.” Yet, home is home. He can easily wax poetic about all the great places that have risen in his city of Singapore over his own tenure.

“At Native, they only use Asian herbs and spirits that you can get in Singapore. They serve ants in one cocktail. Manhattan Bar, voted 7thbest in the world, has a few barrel-aged in the venue, as well as great hospitality. Operation Dagger is in a secret location and all their drinks are distilled in-house, and Atlas has 1,000 gins from all over the world and still counting.

As for Cherry Heering, he says, it’s not just about the brand or the grand competitions he’s helped to host. “We’ve built a family with all the bartenders involved from around the world.”

2 out of 3 Ain’t Bad
20ml Cherry Heering
30ml Tanqueray no.Ten
5 Coriander Leaf
30ml Fresh Lemon Juice
10ml Simple Syrup
20ml Egg White
Method: Shake all ingredients with ice and strain back into shaker. Dry shake (without ice) and fine strain into a chilled glass
Glassware:  Coupe
Garnish: Celavi Chocolate Chip





August — 2016 (London, England) In classic fashion, Peter F. Heering® announces the 10 global semifinalists of the 2016 Peter F. Heering® Classic Challenge. The CHERRY HEERING® 10 global bar star semifinalists will appear in London, England as the 2016 Peter F. Heering® Classic Challenge embarks on the final rounds of competition leading into the grand finale of the 2016 Peter F. Heering® Classic Challenge, all taking place during the famed London Cocktail Week (October 4th – 6th 2016).


 “The 2016 Peter F. Heering® Classic Challenge culminating in London against the backdrop of London Cocktail Week and the announcement of the World’s Top 50 Bars simply elevates and puts an incredibly bright spotlight on all of the creative efforts and talents of these elite bar men and women”, said Adéle Robberstad, CEO Peter F. HeeringThey have earned this stage and this recognition, they are Cherry Heering.”

♣     AUSTRALIA I Pita Dixon I Joe Taylor, Melbourne I The Right Way

♣     CANADA I Andrew Schneider I Vij´s Restaurant, Vancouver I Mount Pleasant

 ♣     GREECE I Akis Kalogritsas I Cadillac Records Cocktail Bar, Karditsa I Rubik´s Cube

 ♣     HONG KONG I Lui Hiu Na I The American Club, Hong Kong I “Dancing Queen”

 ♣     LUXEMBOURG I Dawid Guzik I Octan´s Spirited Bar, Luxembourg I Secret Clover”  

♣     NEW ZEALAND I Laura Walker I Hawthorn Lounge, Wellington I Blood From A Stone

♣     SINGAPORE I Adriel Ang I Sarnies, Singapore I Cherry-Let

♣     SWEDEN I Carl Wiman I YUC Mexican, Stockholm I Heering is Keering

♣     UNITED KINGDOM I Grant Murray I Scotch and Rye, Inverness I Brace Position

♣     UNITED STATES OF AMERICA I Michael Riojas I Armadillo Palace, Houston I Cherry Bomb”

The 2016 Peter F. Heering® Classic Challenge top 10 semi-finalists will be flown out to London and compete live, shaking up their inspired modern classic cocktail with CHERRY HEERING®. The semi-finalists will present in person their CHERRY HEERING® cocktail contribution to an international jury who will choose five finalists from the ten.

The CHERRY HEERING® inspired finale will take place October 6th at Joyeux Bordel London where the five finalists will personally present their CHERRY HEERING® modern classic cocktails and philosophy behind. The 2016 Peter F. Heering® Classic Challenge winner receives €500, a Stelton Shaker and global media exposure

Apart from the honor and media attention, all ten 2016 Peter F. Heering® Classic Challenge semi-finalists will receive airfare and four hotel nights in vibrant London, and they will all be part of the Global Heering Legend program filmed by bar legend Simon Difford – The Heering Legends on Diffords Guide.


2016 Peter F. Heering® Classic Challenge – Global Jury

♣     Simon Difford – Simon Difford is one of the worlds most renowned and respected drinks experts. Simon writes and publishes the Difford’s Guide range of drinks related books, the best known being ‘Difford’s Guide – Cocktails’ with 3,000 color-illustrated recipes.  He is also the creator of London Cocktail Week, the UK’s biggest cocktail festival.

♣     David WondrichEsquire Magazine’s drinks correspondent, James Beard Award Winner for his book Imbibe! and founding partner on Beverage Alcohol Resource, the United States leading training program for bartenders and other mixologists

♣     Din Hassan – A veteran from the Singapore nightlife industry, Din’s experience behind the bar has been one of the most fulfilling and rewarding in our time. Din is one of the academy members of The World’s 50 Best Bars and Asia’s 50 Best Bars

♣     Hamish Smith – A multi-award winning drinks journalist at Drinks International Magazine, where he is deputy editor, and CLASS, where he is editor. As part of his role at Drinks International he is the co-ordinator of the The World’s 50 Best Bars poll and editor of the brand’s series of magazines. 

♣     Lauren Mote – Co-proprietor of Bittered Sling, a wildly successful line of high quality small batch cocktail and culinary bitters and Beverage Consultant at the Four Seasons Hotel Vancouver, BC Canada

♣     Charlene Dawes – Managing Director and Owner of Tastings Group Limited, overseeing six specialty bars & restaurants in the Central district, Hong Kong. One of them “Quinary” was named one of the “World’s 50 Best Bars from 2013 to 2016 by Drinks International Magazine.




HEERING liqueur is sold in more than 100 countries all over the world.

CHERRY HEERING® is an intricate and indispensable component of iconic cocktails such as The Singapore Sling and Blood & Sand, which is exactly how CHERRY HEERING® likes to be seen; as an accessory that adds lavishness, extravagance and civilization to the mix.

CHERRY HEERING® continues to evolve and recognize that even the timeless classics need a refreshing remake now and then, thus CHERRY HEERING® has challenged the best of the best behind the world’s bars to create their own modern classic interpretation of The Singapore Sling and also possibly writing their name in the history of cocktails.

THE PETER F. HEERING CLASSIC CHALLENGE® is an annual global bartender competition that asks bartenders from around the globe to pick a modern classic cocktail and modernize it with a twist and shake that best defines their talent, taste, personality and what most inspires them about using CHERRY HEERING® in a modern classic cocktail revision.

HEERING® COFFEE liqueur is made from a recipe using only natural ingredients and with no additives or artificial coloring. The base is a smooth blend of Caribbean rum, coffee and cacao. COFFEE HEERING® and CHERRY HEERING® are both OU certified.

COFFEE HEERING® was announced as the Liqueur of the Year at the Annual Bar Biz Spirits Competition by the Editorial and Publishing Staff of the Bar Business Magazine.

For more information about Peter F. Heering, please visit

https://www.heering.com  www.facebook.com/heeringliqueur    https://twitter.com/Heering  https://www.instagram.com/cherryheering/

 MEDIA Contact: United States | James Monahan | james@monahanpr.com |(m) 917.826.9449

MEDIA Contact: Global | Anna-Karin Olofsson |Anna-karin@heering.com | Peter F Heering

(o) +46 8 412 60 40 (m) +46 70 23 99 100

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