Ian Burrell & 1962 – One of Heering´s 200 year

Words by: Jeffrey Morgenthaler

Ian Burrell is one of the most unique figures in the spirits and cocktails world, if not the world in general. Most people you can pin down and define pretty easily: I’m a bartender, she’s a spirits writer, he’s a brand ambassador, and so on. But I’ve been friends with Ian for a decade now, and when I introduce him to new people I still haven’t found a way to sum him up in a neat little package, other than “He’s, you know, the ambassador of rum, and the most entertaining guy you’ll ever meet.”

Ian has never been comfortable with settling for just one life. He was a professional basketball player in the UK. Then he was an international recording artist known as The Dude, whose hit “Rock Da Juice” is one of the most fun pop songs you’ll ever hear. And then in 2007, Ian took a sharp turn and turned a lifelong love of rum into UK RumFest, the world’s first international celebration of all things rum, presided over by the world’s first international ambassador of rum. And Ian is also unique in that regard: he doesn’t just represent one single brand – he is the face of an entire category.

I asked the Rum Ambassador to share his favorite Cherry Heering memory with me, and he naturally spoke of a former Danish girlfriend. “She challenged me to create a Danish cocktail for her. I knew she liked Blood & Sands, so I simply substituted the whisky for a Jamaican rum, added sweet vermouth, fresh orange, and Denmark’s famous Cherry Heering. Shook it and served it in a glass that had captured the smoke from burning cherry wood. I called it “Jamaican Blood”. She loved it, and me, of course.”

Of course she did. I’ve never met anyone who wasn’t immediately drawn in by Ian’s charm and infectious joyous personality. And the professional world feels the same way. He’s an educator who entertains, and is constantly in demand to give keynote speeches, lead rum tastings, and present cocktail demonstrations to trade & consumers alike. I bump into Ian in my travels all over the world, there’s seemingly nowhere he isn’t admired. In 2014 he even found the time to break the Guinness World Record for the world’s largest organized rum tasting. Impressive to say the least.

And I think it’s really because you can feel the passion for not only rum and education from Ian, but you can feel his passion for life. He is a six-time final four nominee as International Brands Ambassador of the year at the Spirited Awards at The Tales of the Cocktail in New Orleans, even though Ian doesn’t represent any single brand.

For his cocktail, Ian selected the year 1962, the year Jamaica gained its independence from England. Ian’s parents are Jamaican, so his roots with the island run deep. The cocktail, made as a nod to the Old Fashioned, uses Jamaican products, with Cherry Heering & chocolate bitters adding a fruit-forward flavor profile popular on the Caribbean island. And to tie the whole thing together, he names the drink “Cherry Oh Baby” after Eric Donaldson’s smash hit from 1971, which incidentally was the year both Ian and I were born.

When Ian concocts a new drink he does so to help give people a better understanding of the vast world of rum flavors and style within a cocktail. Thanks to much of his hard work, bartenders are moving away from just using a white, gold or dark rum within their drinks. They are calling for styles of rums such as Jamaican pure single rum, or a Barbadian single blend or even a light Puerto Rican style rum.


Ian starts with blended Jamaican rum, and then brings in a healthy dose of Cherry Heering to round out those fruit notes. Cherry Heering helped steer him towards fuller bodied rums with deep fruity & spicy notes, as he will happily tell you. The drink is touched with a bit of a sorrel syrup and allspice dram, and then hits it with some chocolate bitters. The drink is stirred, and served over large ice in a chilled Old Fashioned glass. And the garnish? Why, a cherry dipped in chocolate, naturally.

Ian is a credit to our profession. Not only is the man charming, positive, and a joyous addition to every room he lights up with his infectious smile, he is also a light to others. He strives every day to show people that, in his words, “I have one chance to make our industry better. So I help to promote diversity within our industry and show that ANYONE can achieve, if they believe in themselves.” We’re all better for knowing you, Ian.

Cherry Oh Baby

60ml Appleton Rare Blend Rum

20ml Cherry Heering

5ml Sorrel Syrup

5ml of St Elizabeth Allspice Dram

2 Dash of chocolate bitters

Method: Stir all of the ingredients in a mixing glass until very cold. Serve in a large double rocks glass with a block of ice.

Glass: double Old Fashion

Garnish: Cherry dipped in chocolate

Put Your Cocktail in a Box and Smoke It on supercall.com


There are many ways to infuse a cocktail with smoke—from lighting a slab of wood on fire and using a glass to extinguish the flame, to making ice cubes with smoker-smoked water—but none of them are really home bartender-friendly. World champion bartender Charles Joly (formerly of The Aviary in Chicago, now head of bottled cocktail company Crafthouse Cocktails) is out to change that with his new, countertop-ready Smoking Box.

The Smoking Box is part of Joly’s new Crafthouse by Fortessa line of durable tools and glassware, designed for both home bartenders and professionals alike. The collection includes everything from jiggers to glassware to muddlers to, of course, the Smoking Box. Mostly curious about this last piece of equipment (we already have some ideas about how to use mixing glasses and jiggers), we caught up with Joly to learn more about what we’re certain is going to be the must-have Christmas present for cocktailians this year.

Supercall: So, why include a smoking box in your barware line?

Charles Joly: The Smoking Box is a direct spinoff of a homemade smoker I built for a competition while I was working at The Aviary. I’m big into antiques and “treasure hunting,” so I bought an old train case years ago to carry my bar tools to events and competitions. While trying to find a creative way to smoke cocktails, I drilled a hole in the back of it and unwittingly created version 1.0 of the smoking box. It is a really special addition to the Crafthouse barware line. It offers a unique, striking way to add visual, aromatic and flavor elements to a cocktail. It encourages you to get creative and see what new layers you can add to the cocktail experience.

S: How exactly does it work?

CJ: The idea is pretty simple, really. You have two main components: The box we custom designed and the smoking gun. The smoking gun is a battery powered smoker that has a chamber for whatever it is you’d like to smoke. Wood chips of varying types are the go-to, but any dried herb, spice or tea will work. A lot of the fun is in experimentation. You can also season the dried items with different oils to combine flavors.

The hose from the gun is attached to a nozzle at the bottom of the box. You have a door on each side, designed so you can reach your cocktail from either end. Place your drink inside the box, turn on the smoker, light it and you’ll see the box fill with aromatic smoke. Allow the flavors to marry for a moment and open the door to retrieve it. There is a real sense of excitement as the air billows with aroma.

S: Any best practices for smoking cocktails?

CJ: When it comes to the actual smoking, less is definitely more. I recommend starting with a light smoke so you don’t totally fill the box—that may look visually appealing, but you’ll soon find a little goes a long way. The smoke should be a layer of flavor; it shouldn’t overshadow the cocktail. A hint of oak smoke clinging to the glass while you’re sipping an Old Fashioned can be a nice compliment. Be sure to keep the smoker and screen clean as well. If you start to get a burnt aroma instead of mesquite, it’s time to reload.

S: Do you have some favorite cocktails to get newbies started with the tool?

CJ: Just to get people going, I suggest starting with some of the classics: Stir up a great Manhattan or Old Fashioned and add a kiss of hickory smoke. Try a Bloody Mary and really take it up a notch—make it double-smoked by first smoking your tomato juice and then the completed cocktail. Once you have the knack for it, let your imagination take hold.

Gimmick or genius? Ice ball cocktails could be the next cool thing

…That’s just what Hammett was doing, putting balls of ice in his bourbon at home, when he decided to experiment. “I put everything but the main spirit in a ball and froze it, and as it melts the flavor of the drink changes. It goes from boozy to sweeter as you go.”

With the help of the establishment’s bartenders, he took his Old Fashioned recipe and created an ice ball version. Now called Ice Ball Oldie, it includes cherry heering, orange and lemon zest and a maraschino cherry frozen in the ice ball. Knob Creek Rye is poured over it in a glass….



“the charlatan” on cocktailvirgin.se

The Charlatan

2 oz Punt e Mes
3/4 oz Campari
1/2 oz Cherry Heering
2 dash Regan’s Orange Bitters

Stir the ingredients without ice in a mixing glass.  Flame 3 orange twists to coat the inside of an Old Fashioned glass with orange oils.  Pour in the drink, and garnish with a single unflamed orange twist.  This is a room temperature cocktail.

After Trina’s, I was in the mood for a digestif-style nightcap while Andrea was wanting something light.  As a compromise I suggested Maksym Pazuniak’s the Charlatan that appeared in Gary Regan’s Annual Manual for Bartenders 2012.  Unlike the 2011 edition, there was no large collection of recipes (that will be in a separate book coming out in July); however, there were a few recipes scattered throughout including this one in a section on room temperature cocktails.  Maks and others shared their thoughts on unchilled cocktails in a good article in StarChefs last year.

The Charlatan first presented orange oil aromas that later morphed into grape notes from the Punt e Mes.  The sip showcased the fruit flavors from the Punt e Mes and Cherry Heering, and the swallow offered up the Punt e Mes’ and Campari’s bitter notes with hints of orange on the finish.  I was intrigued at how the Cherry Heering brought out the fruit notes of the Punt e Mes and how Campari complemented its bitter ones.  In the end, the Charlatan served as a good but light digestif.


Properly Sauced: The Blood and Sand on Chicagoist.com

In a truly ironic twist, U.S. prohibition has provided us with some of our tastiest and most iconic cocktails. Since irony is our current standard for affectation, it’s not surprising that this era’s cocktails are being resurrected, reconstructed and consumed by the barrelful. The underappreciated Blood and Sand cocktail isn’t as in vogue as other whiskey-based drinks like the Manhattan or Old Fashioned, but the scotch-based cocktail stands as a great temperance-era treat. We wanted to see how the cocktail wizards at the Whistler in Logan Square would fair with a Blood and Sand.

With a romantic name lifted from the title of the Rudolph Valentino bullfighting film “Blood and Sand,” the bite of Scotch is certainly the horns on this drink. Though scotch isn’t likely to bring to mind matadors or the sands of Spain, we’ll take a badass name over cultural relevancy any day.

Orange juice is the main mixer for this drink, which sounds odd – and it is – but when mixed correctly, the combination is sublime. Served up in a snifter, the smoke and oak flavor of the scotch hits you immediately – it’s warming and full bodied. The Orange juice compliments the scotch as a finish, leaving a lip smacking sweet and viscous flavor.

The texture of the Blood and Sand is one of its main draws. It’s like your mouth is playing host to an identity crisis – dry to salivation, smoky to sweet. The Whistler’s Eric Henry, who prepared our Blood and Sand, added a few drops of Laphroaig Whisky. Laphroaig is not for the faint of heart; some say it’s like drinking a campfire. The few drops were enough to change the flavor of the cocktail, but as fans of daring flavors we loved the addition of the peat-heavy scotch.

If you want to impress a date or your taste buds, trade your Manhattan for something a little less stiff, and order yourself a Blood and Sand. Plus, we’ve heard that Orange Juice is good for you.

Blood and Sand
2 oz Scotch
1 oz Orange Juice
1 oz  Cherry Heering
1 oz vermouth
A few drops of Angostura Bitters

Combine all ingredients, add to shaker and shake with ice to mix. Strain into a snifter or into an Old Fashioned glass.

By Kyle Thacker

Mark Rothko exhibit at Portland Art Museum inspires cocktail

a Rothko-inspired cocktail called Red on the Rocks, a biting
and bracing variation on the Old Fashioned, devised by executive chef Andrew
Biggs—the recipe for which is below.

Layer 3/4 oz. of Cherry Heering (cherry liqueur) in a rocks glass
Soak 1
cube of sugar in bitters
Muddle sugar, 3 Cara Cara Orange slices and add 1
1/2 oz. Bulleit Bourbon, and 1/2 oz. of Dolin Blanc (vermouth) and ice in mixing
Pour into glass
Float 3/4 oz. of Campari
Garnish with one Amarena

“I really wanted the colors to blend and transform, in tribute to Rothko’s
artistic vision,” Biggs explains. It’s a lovely drink (available to everyone for
$12 throughout the Rothko run), especially if you give the bourbon and
Campari—two very strong and distinctive flavors—a chance to mingle. And
after a couple drinks you can mingle with your fellow cultural traveler at one
of the aforementioned events during this citywide soiree
. Cheers, Mr.

Planned Parenthood PAC of Oregon Invites You To Mad Mix

A Mad Men themed party taking place at Teardrop Lounge.

Dress as your favorite ad exec of 1964 and get ready for an evening of vintage cocktails. Step back in time as the bartenders of Teardrop Lounge mix up favorites from the ‘50s and ‘60s.

Purchase your ticket online today here.

Details: Theme attire encourage. Cocktails, food and themed activities included in $200 ticket price.

Date & Time: Sunday, September 26th at 6:30pm

Location: Teardrop Lounge,1015 NW Everett Street,Portland

Purchase your ticket online today here.

Featured Drinks:

Pegu Club
Plymouth gin – Cointreau – lime – Angostura & orange Bitters

Tom Collins
Hayman’s Old Tom gin – lemon – gum syrup – soda water

Vieux Carré
Rittenhouse rye whiskey – Carpano Antica sweet vermouth – Hennessy V.S. cognac – Bénédictine – bitters

Hotel Nacionale
Ron Matusalem Clasico – pineapple gomme – Rothman & Winter apricot liqueur – lime

Blood & Sand
Blended scotch – oj – sweet vermouth – Cherry Heering

Plymouth gin – Russian Standard vodka – ‘house Kina’ Lillet

Old Fashioned
Buffalo Trace bourbon – sugar – bitters

Singapore Sling
Ransom Old Tom gin – Bénédictine – Cherry Heering – orange bitters – ginger beer

Sloe Gin Fizz
Plymouth Sloe gin – lemon – egg white – soda water

Mai Tai
Appleton V/X Estate rum – lime – orgeat – Cointreau – falernum – mint

Martin Miller’s Westbourne gin – Dolin dry vermouth – house-pickled onions

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