Cherry Heering Fort Wayne Spicy Hoosier at OLD CROWN Coffee Roasters on

Roasters distilling 2 drinks

…OK, so I guess two barrels does not a distillery make, but it’s still pretty unusual. Even more unusual is what he’s distilling. In one, he poured two bottles of the cruddiest whiskey he could find. Buffalo Trace isn’t barrel-aged at all and, he says, you can tell. In the other barrel? Old Crown’s signature cocktail, the Spicy Hoosier, which is made with Indiana bourbon, rye whiskey, cherry heering (a Danish cherry brandy) and bitters, which he will add after the distillation process…..

Today We’re Loving: Chivas Regal Cocktails on OK

Fourth of July weekend is all about the beach, barbeques, fireworks and enjoying a cocktail! So why not splurge on something fun? Our friends at Chivas Regal have shared some delicious scotch cocktail recipes and there is bound to one for every palette.


Heering in “No Baste Turkey that is sure to please”

an old favorite that I have been doing for over 20 years. I started making this dish when I first started throwing parties for a good number of people. I chose turkey.
I did research for preparing fowl, and found a number of interesting elements that were used for squab, duck and chicken. I then decided to modify a recipe I had put together for twice baked duck and use that. A candied bird has several benefits for the beginning cook:
1. No basting required – meaning you can focus on other party/dinner preparations.
2. You can overcook it and the meat will still be moist.
3. The turkey will have a pleasant flavor and scent.

What follows became a classic entree for the annual party. Recipe follows:

No Baste Turkey Brest
Preparation time: 30 minutes plus roasting time.
• raw (unrefined) sugar (most groceries)
• Cherry Heering liquor (Binney’s in Chicago)
• Package of Walnuts or Hazelnuts (Trader Joes sells raw nuts at a very good price)
• Butter (Organic preferred)
• Turkey Breast (Organic preferred)
1. Place turkey breast in fridge in a pan on a rack to thaw 2 days before cooking. The day you cook, place on counter top in the same pan and insert a thermometer in the thickest part of the bird. Do not cook until temp reaches at least 50 degrees (70 degrees is preferred, but no higher).
2. Preheat oven to 450 degrees.
3. In a good size bowl mix:

1. 1/2 to 1 cup of unrefined sugar
2. 3-6 oz of ground walnuts (or hazelnuts)
3. 1 stick of butter (very soft or melted)
4. Add Cherry Heering until the mix forms a thick paste.
5. Drain fluid from pan and replace bird on the rack.
6. Spoon mix on the outside of the bird until you have completely covered it. Patch as necessary. A large amount will fall into the rack, that is OK.
7. Place bird in oven (allow 20 minutes per pound if less than 6 lb, 15 per lb if over).
8. After 10 minutes (to give time for the sugar to crystallize), reduce heat to 350.
9. Check periodically for the last ½ hour. Replace thermometer in the bird several places to ensure that the coldest internal temp is 185 before removing the bird.
10. Let cool slightly and carve with a sharp carving knife.
You will find that you have a bird that is moist, tender and flavorful. Goes very well with stuffing and cranberry sauce.

Summit Sips Explorations in Mixology – Drink Of The Week: Blood and Sand

Summit Sips

Explorations in Mixology

You just don’t find many cocktails made with Scotch whisky. Perhaps it’s hard to produce combinations that work well together considering the prominent flavors that are typical of any good Scotch. Nevertheless, a few creations have succeeded, and the Blood and Sand is one of them. I’m not saying the world needs more Scotch cocktails. Those of us who enjoy Scotch will say it’s just fine on its own, but not everyone likes to sip spirits neat. Here’s a chance to try something that is pretty rare in the world of mixology.

As uncommon as Scotch cocktails are, you might expect a working recipe to look better on paper, but when you see what’s in this, you wouldn’t expect the combination to work. I have to say that if I set out to create a Scotch cocktail myself, it might take me a while before I would try mixing these ingredients together. Although it didn’t appear in print until the 1930s, the Blood and Sand was apparently created for the premier of the 1922 film of the same name starring Rudolph Valentino. Now, why don’t movies today come with their own cocktail?

Despite being named for a movie, the Blood and Sand is actually a great description for the way this drink looks. After the pour, a thin layer of froth swirls atop the deep red mixture and it sorta looks like blood soaking into the desert dunes. That imagery may be somewhat grotesque, but the drink tastes fantastic.

Blood and Sand
.75 oz Scotch whisky
.75 oz sweet vermouth
.75 oz Cherry Heering
.75 oz orange juice

Add ingredients to a shaker, add ice and shake until cold. Strain into a chilled cocktail glass and garnish with a flamed orange peel.

The choice of Scotch will greatly affect the flavor and balance of this cocktail. Some Scotch lovers would never sacrifice their single malts to a mixed drink and may opt for a blend, but I think you can get wonderful results with anything. In fact, even with blends, flavors vary wildly. I guess I am saying, don’t limit your version of this cocktail to one Scotch or another. Chances are, if you like the whisky already, it’s going to work nicely here.

Others have written that Cherry Heering is the only cherry brandy worth considering. Who am I to argue since it’s the only cherry brandy I own? Is it crazy to use Carpano Antica Formula vermouth? I don’t see why it could hurt. One more excuse to use Carpano is OK by me. You will definitely want to squeeze fresh orange juice for this (you always use fresh citrus anyway, right?). As with any cocktail, balance is important. It’s possible to mask too much of a Scotch’s flavor with the other ingredients, and that’s what happened to me the first time I used Dewar’s 12-year. Increasing the Scotch is a good option since this drink isn’t very strong anyway. Don’t be afraid to make adjustments to the proportions. The point is to enjoy your drink.

Finally, garnish with an orange twist, or if you are feeling ambitious, here’s a great opportunity to get a little fancy. Instead of using a channel knife to cut a piece of orange zest, take a regular chef’s knife and slice off a disc from the outside curve of an orange. You want this round chunk of orange peel to be about the size of a fifty-cent piece. Then, strike a match, grab the peel and hold the match about three inches above the edge of the cocktail. With the orange peel pointing toward the flame and over the glass, snap the peel sharply, squeezing a mist of oil through the flame and onto the surface of the drink! Your guests will love this fiery display, and the flamed oils will cover the drink’s surface providing an important finishing touch. Drop the peel into the glass and serve.




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