Masterclass de Cherry Heering agita São Paulo e Rio de Janeiro

A Peter F.Heering iniciou este ano as comemorações de 200 de seu mundialmente famoso brandy de cerejas Cherry Heering. As atividades envolvem uma competição de conquetelaria e Masterclasses para bartenders em mais de 80 cidades do mundo.

No Brasil, a “aula” ficou a cargo da bartender brasileira Claudia Schumacher, que retornou ao país recentemente, após 9 anos trabalhando em Nova York e Nova Orleans. Foram duas paradas, em São Paulo e Rio de Janeiro e os eventos contaram ainda com a presença de Adéle Robberstad, CEO da companhia.Na capital paulista, os bartenders foram reunidos no Guilhotina Bar, que acaba de ser indicado para quatro prêmios no Spirited Awards do Tales of the Cocktail 2017. Já com os cariocas, o encontro foi no agradável Garoa Bar, no Leblon, que faz parte de um grupo de bares que nasceu na Espanha. Perguntada se sentiu diferença entre as duas cidades, Adéle afirma que “os bartenders de São Paulo estavam muito ansiosos para mostrar o que sabiam, talvez por srem mais experientes. Já no Rio, senti uma geração mais jovem, afluente, e que fez muito mais perguntas. Foi muito interessante.”

O encontro contou com boa presença: no total, foram aproximadamente 100 profissionais participantes, que puderam degustar Cherry Heering combinado com 15 destilados diferentes e 2 tipos de bitters, conhecer um pouco mais sobre coquetéis clássicos criados com o produto e, ao final, alguns voluntários assumiram a barra para preparar drinks para todos. Além disso, foi o lançamento oficial do Heering Classic Challenge, concurso global da marca, também parte da comemoração dos 200 anos em 2018.

Após um Singapore Sling de boas-vindas, Claudia abriu as apresentações contando um pouco da história do Cherry Heering, para logo em seguida apresentar três clássicos criados com o brandy de cereja de origem dinamarquesa e que é importado ao Brasil pela Maison Laffitte.

Como escreve Simon Difford em nossa página sobre o Singapore Sling, as evidências sugerem que foi de fato o chinês Ngiam Tong Boon quem criou o Gin Sling, atualmente conhecido como Singapore Sling, quando trabalhava no Long Bar, no Hotel Raffles, em Singapura. Isso aconteceu em algum momento entre 1899, quando Boon começou a trabalhar no hotel após a sua expansão, e 1915, quando ele morreu, depois de deixar o hotel para viajar de volta para Hainan, na China. Há pouca controvérsia sobre quem criou o Singapore Sling, aonde e quando. Mas há um enorme debate sobre qual o nome e ingredientes originais. Por isso vale a pena ler o artigo de Simon.

Outro clássico apresentado e degustado foi o Blood and Sand, provavelmente o coquetel de scotch whisky mais conhecido. Foi criado em 1922 e o nome homenageia um filme de touradas com Rodolfo Valentino, lançado no mesmo ano.

Para fechar esta parte, Claudia nos apresentou o Remember the Maine , cujo nome é inspirado pelo slogan criado pela imprensa norte-americana e que, supostamente, incitou o início da Guerra Hispano-Americana de 1898. “Maine” era o nome de um encouraçado dos EUA que afundou misteriosamente no porto de Havana, em Cuba. Trata-se de uma versão do Sazerac, criada por Charles H. Baker Junior e apresentada em seu clássico livro de 1939 “The Gentleman’s Companion”.

O set-up à disposição dos participantes apresentava exemplos dos mais diversos, para serem combinados com Cherry Heering: cachaça, vodka, gin, tequila blanco e añejo, rum branco e envelhecido, scotch whisky, irish whiskey, bourbon, conhaque e pisco.

Em São Paulo, a combinação mais apreciada foi com Pisco, enquanto que no Rio de Janeiro o rum envelhecido foi o que mais agradou. Pessoalmente, minha combinação preferida foi com rum branco, que trouxe notas bem interessantes de coco.

Em seguida, bitters aromáticos e de laranja foram colocados à disposição para adicionar complexidade à mistura. Para fechar, damasco, chocolate branco e escuro puderam ser consumidos junto com a mistura para dar mais inspiração à parte final do evento, quando voluntários dentre os bartenders foram para trás do balcão criar alguns coquetéis.

Claudia Schumacher, que comandou os dois dias, disse que estes foram seus primeiros encontros após retornar ao Brasil e “foi uma honra e muito gratificante ter a chance de conhecer tanta gente do mercado, apaixonados pela profissão, interessados em aprender, trocar ideias, participar. Acho que o Brasil tem uma grande cena promissora de coquetelaria e fico feliz em estar de volta e agora fazer parte. O evento mostrou-me o quanto bartenders brasileiros estão interessados em aprender cada vez mais”.

Já a CEO da Perter Heering afirmou que “a indústria de coquetéis vai crescer nos próximos anos no Brasil e vai se desenvolver rapidamente, pelo conhecimento, conscientização e técnica. O desenvolvimento da coquetelaria será muito mais amplo e não ficará apenas restrito ao “de bar em bar”, mas também para os outros locais. Um restaurante “cool and fresh” também irá olhar com mais atenção para uma carta de coquetéis (coisa que talvez não seja sempre o caso hoje) e precisará da ajuda da nossa indústria para educar os seus funcionários e criar menus. A comunidade bartender será de grande ajuda para fazer com que os restaurantes e os hotéis também se concentrem no que está sendo servido nos copos.”

O próximo passo agora para os bartenders brasileiros é inscrever seus coquetéis inspirados em clássicos no Heering Classic Challenge. O campeonato terá 3 fases: inscrição de um coquetel autoral inspirado em um clássico com Heering, adaptação para o menu de uma companhia aérea e a grande final em Londres, durante a Cocktail Week 2018, no Cabinet Bar, do nosso Simon Difford e sede do Difford’s Guide.“Não há nenhum bar do Brasil na lista 50 World’s Best Bars e não há razão para isso, pois há muito potencial. Esta competição vai ajudar a criar o próximo clássico moderno. Estamos à procura de bartenders para criar algo igualmente único, a partir de um coquetel clássico, com adição de Heering para dar-lhe um toque inesperado. Quem sabe não pode ser algo brasileiro e levá-lo para o final em Londres. Os 75% melhores de cada região (Europa, Ásia, Oriente Médio/África, América do Norte, América Latina e Australásia), irão para a próxima rodada e aqui espero que o Brasil seja uma grande parte dos participantes da América Latina”, completa Adéle Robberstad.

Aussie in Cherry Heering Classic top 10 on theshout.com.au

By Stefanie Collins,

Melbourne bartender Pita Dixon, from Joe Taylor, has made it to the top 10 in the Cherry Heering Classic Challenge. As part of the final 10, he will be flown to London Cocktail Week to compete for the grand prize in October.

James France, of Vanguard Luxury Spirits, which brings Cherry Heering into Australia, was delighted that an Australian had made it to the top 10.

“In all, bartenders from 46 countries were shortlisted for this prize, so it’s fantastic news that Australia has someone going to London to compete for the big one,” he says.

The 2016 Peter F. Heering Classic Challenge top 10 semi-finalists will compete live in London, shaking up their Cherry Heering modern classic cocktail for an international juding panel that includes Simon Difford and David Wondrich. The semi-finalists will then choose five finalists to present again on 6 October at Joyeux Bordel, London, where the winner will be decided.

The 2016 Peter F. Heering Classic Challenge winner receives €500, a Stelton Shaker and the accompanying global media exposure.

All 10 semi-finalists will be part of the Global Heering Legend program filmed by bar legend Simon Difford.

The top 10 are:

AUSTRALIA – Pita Dixon from Joe Taylor, Melbourne – “The Right Way”
CANADA – Andrew Schneider from Vij’s Restaurant, Vancouver – “Mount Pleasant”
GREECE – Akis Kalogritsas from Cadillac Records Cocktail Bar, Karditsa – “Rubik´s Cube”
HONG KONG – Lui Hiu Na from The American Club, Hong Kong – “Dancing Queen”
LUXEMBOURG – Dawid Guzik from Octan´s Spirited Bar, Luxembourg – “Secret Clover”
NZ – Laura Walker from Hawthorn Lounge, Wellington – “Blood From A Stone”
SINGAPORE – Adriel Ang from Sarnies, Singapore – “Cherry-Let”
SWEDEN – Carl Wiman from YUC Mexican, Stockholm – “Heering is Keering”
UK – Grant Murray from Scotch and Rye, Inverness – “Brace Position”
USA – Michael Riojas from Armadillo Palace, Houston – “Cherry Bomb”

Aussie in Heering Classic top 10 in London on professional.topshelfshow.com.au

by Stefanie Collins

Melbourne bartender Pita Dixon, from Joe Taylor, has made it to the top 10 in the Peter F. Heering Classic Challenge. As part of the final 10, he will be flown to London Cocktail Week to compete for the grand prize in October.

James France, of Vanguard Luxury Spirits, which brings Cherry Heering into Australia, was delighted that an Australian had made it to the top 10.

“In all, bartenders from 46 countries were shortlisted for this prize, so it’s fantastic news that Australia has someone going to London to compete for the big one,” he says.

The 2016 Peter F. Heering Classic Challenge top 10 semi-finalists will compete live in London, shaking up their Cherry Heering modern classic cocktail for an international juding panel that includes Simon Difford and David Wondrich.

The semi-finalists will then be cut to five finalists, who will present again on 6 October at Joyeux Bordel, London, where the winner will be decided.

The 2016 Peter F. Heering Classic Challenge winner receives €500, a Stelton Shaker and the accompanying global media exposure.

All 10 semi-finalists will be part of the Global Heering Legend program filmed by bar legend Simon Difford.

The top 10 are:

AUSTRALIA – Pita Dixon from Joe Taylor, Melbourne – “The Right Way”
CANADA – Andrew Schneider from Vij’s Restaurant, Vancouver – “Mount Pleasant”
GREECE – Akis Kalogritsas from Cadillac Records Cocktail Bar, Karditsa – “Rubik´s Cube”
HONG KONG – Lui Hiu Na from The American Club, Hong Kong – “Dancing Queen”
LUXEMBOURG – Dawid Guzik from Octan´s Spirited Bar, Luxembourg – “Secret Clover”
NZ – Laura Walker from Hawthorn Lounge, Wellington – “Blood From A Stone”
SINGAPORE – Adriel Ang from Sarnies, Singapore – “Cherry-Let”
SWEDEN – Carl Wiman from YUC Mexican, Stockholm – “Heering is Keering”
UK – Grant Murray from Scotch and Rye, Inverness – “Brace Position”
USA – Michael Riojas from Armadillo Palace, Houston – “Cherry Bomb”

Aussie in Heering Classic top 10 in London on professional.topshelfshow.com.au

by Stefanie Collins on August 24, 2016

Melbourne bartender Pita Dixon, from Joe Taylor, has made it to the top 10 in the Peter F. Heering Classic Challenge. As part of the final 10, he will be flown to London Cocktail Week to compete for the grand prize in October.

James France, of Vanguard Luxury Spirits, which brings Cherry Heering into Australia, was delighted that an Australian had made it to the top 10.

“In all, bartenders from 46 countries were shortlisted for this prize, so it’s fantastic news that Australia has someone going to London to compete for the big one,” he says.

The 2016 Peter F. Heering Classic Challenge top 10 semi-finalists will compete live in London, shaking up their Cherry Heering modern classic cocktail for an international juding panel that includes Simon Difford and David Wondrich.

The semi-finalists will then be cut to five finalists, who will present again on 6 October at Joyeux Bordel, London, where the winner will be decided.

The 2016 Peter F. Heering Classic Challenge winner receives €500, a Stelton Shaker and the accompanying global media exposure.

All 10 semi-finalists will be part of the Global Heering Legend program filmed by bar legend Simon Difford.

The top 10 are:

AUSTRALIA – Pita Dixon from Joe Taylor, Melbourne – “The Right Way”
CANADA – Andrew Schneider from Vij’s Restaurant, Vancouver – “Mount Pleasant”
GREECE – Akis Kalogritsas from Cadillac Records Cocktail Bar, Karditsa – “Rubik´s Cube”
HONG KONG – Lui Hiu Na from The American Club, Hong Kong – “Dancing Queen”
LUXEMBOURG – Dawid Guzik from Octan´s Spirited Bar, Luxembourg – “Secret Clover”
NZ – Laura Walker from Hawthorn Lounge, Wellington – “Blood From A Stone”
SINGAPORE – Adriel Ang from Sarnies, Singapore – “Cherry-Let”
SWEDEN – Carl Wiman from YUC Mexican, Stockholm – “Heering is Keering”
UK – Grant Murray from Scotch and Rye, Inverness – “Brace Position”
USA – Michael Riojas from Armadillo Palace, Houston – “Cherry Bomb”

Heering announces its Classic Challenge semi-finalists on drinksint.com

22 August, 2016
By Christian Davis

Peter F Heering has announced the 10 global semi-finalists of its 2016 Classic Challenge.

The 10 global bar star semi-finalists will come to London during London Cocktail Week, October 4–6.

Heering CEO Adéle Robberstad said: “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.”

The semi-finalists are:
♣ Australia: Pita Dixon, Joe Taylor, Melbourne – ‘The Right Way’
♣ Canada: Andrew Schneider, Vij´s Restaurant, Vancouver – ‘Mount Pleasant’.

♣ Greece: Akis Kalogritsas, Cadillac Records Cocktail Bar, Karditsa – ‘Rubik´s Cube’.

♣ Hong Kong: Lui Hiu Na, The American Club, Hong Kong – ‘Dancing Queen’.
♣ Luxembourg: Dawid Guzik, Octan´s Spirited Bar, Luxembourg – ‘Secret Clover’.

♣ New Zealand: Laura Walker, Hawthorn Lounge, Wellington – ‘Blood From A Stone’.

♣ Singapore: Adriel Ang, Sarnies, Singapore – ‘Cherry-Let’.

♣ Sweden: Carl Wiman, YUC Mexican, Stockholm – ‘’Heering is Keering’

♣ UK: Grant Murray, Scotch and Rye, Inverness – ‘Brace Position’.

♣ US: Michael Riojas, Armadillo Palace, Houston – ‘Cherry Bomb’.

The 2016 Peter F. Heering Classic Challenge top 10 semi-finalists will be flown to London – all will receive airfare and four hotel nights in London, and compete live. They will present their Heering cocktails to an international jury who will choose five finalists.
The final will take place October 6 at Joyeux Bordel, London where the five finalists will present their cocktails and the philosophy behind them. The 2016 Classic winner will receive €500 and a Stelton Shaker.

The Classic Challenge jury comprises:

♣ Hamish Smith – Deputy editor at Drinks International and editor of the new quarterly Class. As part of his role at DI, he is the co-ordinator of the The World’s 50 Best Bars poll and editor of the brand’s series of magazines.
♣ Simon Difford – Difford writes and publishes the Difford’s Guide range of drinks-related books, the best known being ‘Difford’s Guide – Cocktails’.
♣ David Wondrich – Esquire Magazine’s drinks correspondent, James Beard Award winner for his book Imbibe! and founding partner on Beverage Alcohol Resource, a training programme for bartenders and other mixologists in the US.
♣ Din Hassan – A veteran from the Singapore nightlife industry. Hassan is one of the academy members of The World’s 50 Best Bars and Asia’s 50 Best Bars.
♣ Lauren Mote – Co-proprietor of Bittered Sling, a line of small batch cocktail and culinary bitters and bar manager at UVA, Wine & Cocktail Bar based in Vancouver.
♣ Charlene Dawes – Managing director and owner of Tastings Group, 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.

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Keywords: Peter F Heering Classic Challenge

Thirsty for a classic challenge? on professional.topshelfshow.com.au

by Stefanie Collins on April 28, 2016 in What’s Hot

Cherry Heering®, the most famous Cherry Liqueur, purveyor to the Royal Danish Court and produced since 1818, recently inspired bartenders across the globe by announcing The Heering Legends, in celebration of the 100th Anniversary of the Singapore Sling, and announced the launch of The 2016 Peter F. Heering Classic Challenge the annual global bartender competition.

The 2016 Peter F. Heering Classic Challenge invites the best bar talent in the world to contribute to cocktail history by creating their version of a modern classic cocktail, using Cherry Heering liqueur. The competition builds on successful years of the Peter F. Heering Sling Award, which received tremendous support from bartenders, invited to create their version of the Singapore Sling, one of the oldest classic cocktails, created in 1915 featuring Cherry Heering liqueur as the main ingredient. Bartender Niang Tong Boon created this famous and now classic Singapore Sling at the Raffle’s Hotel in Singapore.

The 2016 Peter F. Heering Classic Challenge asks bartenders from around the globe to pick a classic cocktail and modernize it with a twist that best defines their talent, taste, personality and what most inspires them about using Cherry Heering in a modern classic cocktail. This annual Cherry Heering competition starts with four rounds, with ten semi-finalists competing to become one of the five finalist shaking up their inspired Cherry Heering cocktail during the spectacular London Cocktail Week.

“The evolution of our annual cocktail competition from the Heering Sling Award to the highly anticipated Heering Classic Challenge is perfectly timed to complement the recently revealed Heering Legends, which serves as the ultimate showcase of why Peter F. Heering inspires bartenders around the globe to create their ultimate modern classic cocktail”, said Adéle Robberstad, CEO Peter F. Heering

How to participate | The 2016 Peter F. Heering Classic Challenge

Qualification – Pick a classic cocktail and create a modern classic with a twist. We encourage the use of local ingredients in order to recreate the recipe, commercially available products are recommended. The drink must include Cherry Heering. Upload a picture and the recipe between April 18th and May 22nd, 2016 to www.heering.com or Facebook.

Quarterfinal – An international expert jury will select one winner from each participating country. Out of the national winners, ten will be selected for the semi-final

Semi-Final – The ten semi-finalists will compete during London Cocktail Week at the beginning of October. Our international expert jury will then choose five finalists among the ten. Apart from the honour and media attention, all ten semi-finalist get airfare and hotel stay in vibrant London

Finale – The five finalists will personally present their cocktails and philosophy behind them at the final during London Cocktail Week 2016. The winner receives €500, a Stelton Shaker and global exposure

Key Dates – April 18th through May 22nd – Entries from Participants June – One Winner Market, August – Qualifiers Semi-Finals, October 4th through 5th – 10 Semi-Finalists, October 6th – 5 Finalists

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