Cherry Heering on Feaststl.com Silver and Sand

…Tucked into a charming corner of Clayton, DeMun Oyster Bar is the kind of place that lets you forget about the rest of the world. The intimate, well-appointed space sets the stage for a parade of fresher-than-fresh oysters ranging from the sweet, deeply cupped Kusshi to the Shigoku variety that tastes of salted cucumber to firm, briney Sister Points. Steamed mussels and clams mingle in your choice of broths – we like the classic garlic-shallot-tomato or the creamy garlic-beurre blanc. Pommes frites, Caesar salads, oyster chowder … everything offered adds up to a haven for the seafood-obsessed. And while DOB has a good wine selection, try one of its well-crafted cocktails such as the Blackthorne Revisited (Bitter Truth sloe gin, green chartreuse, sweet vermouth and a range of bitters) or the Silver and Sand (lemon-tea- and ginger-infused scotch, Lillet Rouge, Cherry Heering, lemon, egg white and lemon bitters).
DeMun Oyster Bar, 740 DeMun Ave., DeMun, 314.725.0322

Heering at stltoday.com – Silver & Sand

http://www.stltoday.com/article_9ac13652-0ca0-11e0-aa56-0017a4a78c22.html
Top cocktails of ’10: Silver & Sand
Silver & Sand
Yield: 1 drink
Ingredients
1 ounce lemon- and ginger-infused Dewar’s 12-Year-Old Scotch (see note)
1 ounce Lillet Rouge
1 ounce fresh lemon juice
1 ounce Cherry Heering
1 egg white
1 lemon-peel twist
2 or 3 drops Bitter Truth lemon bitters
Instructions
1. Combine all ingredients except lemon peel and bitters in a shaker. Cover and shake for 15 seconds. Fill with ice, cover again and shake vigorously for 25 seconds.
2. Strain into a chilled cocktail glass.
3. Garnish with lemon twist and bitters.
Note: To make the infused scotch, pour one bottle of Dewar’s over three bags each of ginger tea and lemon tea into a large jar. Allow to steep for 2 hours, then remove tea bags.
Recipe adapted from TJ Vytlacil, Herbie’s Vintage 72

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