Mattia Pastori & 1919 – One of Heering´s 200 years

Words by: Fabio Bacchi

Recent generations of bartenders include figures who rise quickly through the ranks of a very competitive career.  The modern bar industry offers opportunities that were unthinkable just a few decades ago.

Today’s bartenders step out from behind the bar much earlier, taking on managerial roles or serving as brand ambassadors for some of the most important players in the industry. Mattia Pastori is a steadfast example of this latest generation of Italian bartender. 

 Peoples’ stories

Born in a small city in Lombardy, Mattia was drawn to bartending from a young age, having spent time in his parents’ bar.  A magical world of shiny, colourful bottles and liquid mixtures created by his father. Mattia did his best to immerse himself in that world, populated by people with stories that were always new, different, never to be repeated. Mattia recalls “There was a group of customers who would come every week for an aperitivo. A man named Ubaldo made all the decisions. Before leaving, Ubaldo would book for the following week, deciding there and then what they’d drink for their next aperitivo. His manner made a huge impression on me. I was working in a hotel many years later when I bumped into Mr Ubaldo again. I was delighted to see this person who reminded me of the start of my career. When Park Hyatt sent me to America, to Miami, I immediately fell in love with surfing. The senior bartenders never let me work the evening shift, which would have allowed me to earn more tips. I had started paying for surfing lesson, but had to tell my teacher that I couldn’t continue because I couldn’t afford it any longer. He thought about it and said “Meet me in the water, I’ll teach you for free! I’ve met exceptional people through bartending”.

 Between present and future – nostalgia for the past

Today, Mattia is the outlet manager at Camparino in Galleria, Campari’s iconic flagship bar in Milan, a place rich with history. It’s a position laden with responsibility, impressive for a young man of barely thirty years of age. “Bartending has evolved at an extreme pace, blending cooking techniques and ingredients with more traditional bartending methods. But I do have a sense of nostalgia for the past. I grew up in a culture of professional associations. Bartending associations were global families, that took care to nurture their young carefully and gradually. They were families that shared everything, creating lasting bonds among people. We all had a mentor who served as a teacher, but also as a father and a brother. They taught me a sense of hospitality, elegance, what words to use in various contexts. Now I think things are far more individualistic. I have a sense of nostalgia for those times. My blog “Non solo cocktails” [Not just cocktails] shares my experiences on professional themes of general interest. I would like cocktail culture to become a common practice at home, like cooking”.

 Heering Amarcord

Mattia was always fascinated by the history of cocktails, those stories that deserve to be passed on. “I remember when I started out, the Singapore Sling was the third cocktail I ever prepared. I was struck by the unique Cherry Heering bottle, but at the time I barely knew what it was. It was one of the first products that caught my attention. History is an essential source of inspiration for my drinks. And this is certainly true of the drink I developed for the Cherry Heering 200 year anniversary, which was inspired by 1919.

In 1919, “Arte Futurista”, a large exhibition, was organised in Milan. Futurismo was an Italian artistic movement founded in 1909 by F.T. Marinetti. He based his own aesthetic concept on dynamism, on the cult of modernity and technique, a controversial contrast with all forms of artistic traditionalism. In 1931, “The Futurist Kitchen Manifesto” was published. It was written entirely by Filippo Tommaso Marinetti and also signed by the poet Fillia. It is a collection of Futurist thoughts, convictions and intentions relating to cuisine and gastronomy. As well as advocating for the elimination of pasta, the Manifesto preaches the abolition of the knife and fork, traditional condiments, food weights and volumes and table politics. He calls for the creation of “simultaneous and changing morsels”, inviting chemists to invent new flavours and encouraging the combination of music, poems and perfumes with the dishes. The “Arte Futurista” exhibition took place at 1, Manzoni Street, just two minutes walks from Camparino. Futurismo is the inspiration behind my drink.

Lavorato Amabile

40 ml Campari Bitter

10 ml Amaro Braulio Riserva

20 ml Cherry Heering

40 ml seltzer water

Method: Build ingredients in glass

Garnish: Edible flowers

Glassware: Frosted Camparino

The drink is a traditional combination of Italian aperitivo, bitter, amaro, spices and Vermouth with seltzer water. Today it is fashionable across the world. It represents an important moment involving food culture, where the cocktail becomes a tool for food pairing

Jad Ballout & 1943 – One of Heering´s 200 year

Words by: Fabio Bacchi

Beirut is a cosmopolitan city at heart, a melting-pot of cultures and traditions, a door which connects different worlds together in search of something new. A mix of forgotten and new flavours that are renewed in the search for the perfect combination. This is an ideal that gives life to the modern local bartending scene, which Jad Ballout is an exuberant and innovative part of.

His energetic stage is the Central Station Boutique Bar, crossroads for old and modern spirits that are always new when retold. Initially devoted to the kitchen, Jad Ballout discovered that creativity in bartending that allowed him to combine different but complimentary techniques and ingredients.

Pushing customers to venture on paths of unexplored but captivating, peculiar flavours is a big challenge. Thanks to the influence of Jad Ballout, Lebanon is now on the global cocktail map. He wholeheartedly wants something that differs from classic cocktails.

Story and culture as sources of evolving inspiration

Jad Ballout has represented his country at a number of international cocktail competitions. He draws his inspiration from everything around him. He dives into, explores and absorbs everything and then pours it into a glass. A very specific identity that can be clearly identified with Ballout’s way of thinking. “I love to travel and explore various cocktail cultures in different countries, and meet the best bartenders around the globe,”he says. His recipe for celebrating the Cherry Heering bicentenary comes from observing the real world.  Jad Ballout: “The most iconic symbol of Lebanon is the cedar tree which is on both our national flag and emblem. And the most iconic cocktail for Cherry Heering is the Singapore Sling. Combining these two striking historical elements, I created the Cedar Sling, a cocktail that celebrates the freedom of Lebanon as well as the free spirit in each of us. The experience of Cedar Sling is like no other: a journey through the woody cedar forest and a swing among the cherry and pineapple garden thereafter.” 

Jad Ballout and the modernist cocktail era

“The cocktail world is moving at lightning speed. Something which was noble yesterday could become obsolete today. Bartenders now are taking the scientific approach to deconstructing and reconstructing cocktails with both modern technologies and classic techniques. From the centrifuge to the rotary evaporator, from fermentation to ageing, there are constantly new techniques being invented, and that is the trend in our industry. What’s more, bartenders are gradually taking a minimalistic approach in the presentation of their cocktails. Such an aesthetic tendency also demonstrates that we are moving towards a modernist cocktail era”. 

The modern bartender according to Jad Ballout

“Bartenders are natural entrepreneurs – we create, we do not follow. There is another side to simply creating good cocktails. Developing creative bar concepts is one skill that is harder to master. A creative bar concept needs not only great cocktails but also a great brand identity, interior design and consumer experience. In other words, bartenders need to be savvy in multiple disciplines to really strike a win. That means bartenders need to expand their horizons from common liquor-based knowledge, to design, art and business management-based knowledge. To make the industry a better place, each of us should consider ourselves as entrepreneurs, not merely as a craftsman. That is why at Central Station we involve everyone in the management decision process to let them learn and grow. We also enrol them in master classes where they can learn both cocktail creation and bar management. I believe that when everyone considers himself a stakeholder, he will take more responsibility and make the industry a better place”. 

Celebrating Cherry Heering Bicentenary

1943 is the year that Lebanon declared independence and created its very own national flag with a cedar tree. The cocktail adds a modern twist to the classic Singapore Sling, evoking the woody aroma of a cedar tree and the anise flavour of the Lebanese national drink, Arak.


15ml Cherry Heering

15ml Gin

80ml cherry stem & pineapple juice *

40ml dry red wine

40ml soda water

Method: Chill all the ingredients except the rosemary. Pour the mix into a cream syphon and carbonate it with one CO2charger. Release the gas and open the cream syphon. Pour the cocktail over ice cubes. Place two drops of cedar essential oil on the rosemary and then give it a spray of Arak, and flame it with a torch. Add the garnish carefully to the cocktail.

Glassware: Highball glass.

Garnish: Rosemary flamed with Arak and cedar oil


*Cherry stem & pineapple juice recipe

400g clarified pineapple juice (using centrifuge)

30g granulated sugar

15g dried cherry stems

2g ascorbic acid

Cook all the above sous vide for 2 hours at 55˚C.





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

Ana Maria Tarrus & 1955 – One of Heering´s 200 year

Words by: Fabio Bacchi

A cosmopolitan mind-set, with that fun-loving Latin touch (she’s from Girona after all), which helps her find the best in every situation. Ana Maria Tarrus, brand coordinator of Molinari in Italy, joined the spirit industry six years ago. She came from an illustrious, very different career path, working for international companies at the forefront of technology, such as Airbus and the Eurofighter project.

When Ana Maria Tarrus arrived in Italy, she decided to settle there because she saw that it was the cradle of that culture which she loved so much. She loves that bartender’s soul made of inspiration, creativity and hospitality. She values it in every country where for work she meets a bartender who expresses it. The phrase said by someone who fully understands the essence of the bartending industry is enlightening: “You can’t pretend to be someone you aren’t in bartending. Your real self comes through. In this way, professional sharing is very typical, and can be used to leverage the growth of the role of the bartender more and more. Bartenders share their experiences, they exchange information. In this way great attention is paid to their professional role.”

The art of meeting and getting to know people

The social aspect of the bar and spirit industry drew Ana Maria in from the get go. “Personal involvement is so prevalent that once you’re a part of it, it’s difficult getting out. You get to know people closely,” explains Ana Maria. She speaks like one who has been swept away, captivated by this world that she regards as her natural environment. “I’ve had wonderful professional experiences, within major companies, but of course within rigid structures and the limits of perfection, they were cold. Then I met Angelo Molinari of the famous Sambuca and everything changed.” In this way Ana found herself being part of that touring circus that moves from one bar show to the next. She met bartenders and figures within the spirit industry. “I was at the Athens Bar Show last November with our mixologist and suddenly our distribution partner in Greece showed up at our stand with a wonderful woman. I remember hearing here and there among our mixologist and bartenders friends: There is Mrs Heering! There is Mrs Heering! I immediately imagined that that woman was an institution as well the product she represents! Adéle Robberstad was then introduced to us and from the first moment we shared a wonderful chemistry that led us to run around the fair, visiting other brands and friends, sharing drinks and great jokes. Our humour, curiosity and passion for our products made that evening an amazing cocktail of moments, which “Heeringsed” our hearts and brought us to wish and hope that our products can match as well as our souls!”

Thoughts on the present and future of the industry

“Bartenders are becoming more professional as happened to chefs worldwide a couple of decades ago. In my opinion, this has two positive aspects: on the one hand they are able to understand the products better and combine more flavours and aromas, providing the opportunity of mixing ingredients more and better as happens in a cocktail. On the other hand, this brings them also to rediscover traditional and quality products. I believe that two aspects are important in the future of the spirit industry. These are responsible drinking and the increasing focus on the environment. These are the focus for all family companies which recognise themes in their history and their own values. We’ve continued to make consumers aware of the importance of responsible drinking with advertising campaigns; the last one was in Italy in 2013. As for the environment, we believe that this issue affects us all, and we all need to contribute to safeguarding it.

The year celebrating the Cherry Heering bicentenary

1955 was the beginning of the famous Dolce Vita. More and more movie stars came from all over the world to shoot movies in the Cinecittà studios of Rome and were seen in the city centre, particularly in Via Veneto. It was also the year that Sambuca Molinari was introduced to the jet set. For this cocktail, Ana Maria: I’ve called on the collaboration of Antonio Parlapiano from the Jerry Thomas Project Speakeasy in Rome. The proposed cocktail for the Cherry Heering bicentenary is a reinterpretation of Ngiam Tong Boon’s Singapore Sling,with an Italian twist to achieve a balanced flavour of Arrack from Goa.

The Arrack Job Cocktail


20 ml Molinari Sambuca

30 ml Cherry Heering

30 ml lime juice

45 ml freshly squeezed pineapple juice

2 dashes of Angostura

Top with herbal soda (quinine, gentian and absinthe soda)

Method: shake

Glassware: high and narrow tumbler without ice

Garnish: dried pineapple


Ciro Adriano de Georgio & 1839 – One of Heering´s 200 year

Words by: Ashley Pini

Ciro entered the bartending world in an unusual way, something that he initially believed was a setback: “I always felt that I was way behind colleagues of the same age, that I’d arrived at the party way too late”. Now, older and maybe wiser, he sees the great opportunity he was given and how much his studies have benefited his impressive career, in 2014 being announced Dutch World Class Bartender of the Year.

Born and raised in Napoli as the youngest of four siblings, Ciro Adriano de Georgio was studying the science of communication before making the switch to bartending.

“I dreamt of working in the advertising world, maybe as a graphic designer. Instead, my family business in Ischia was turned into a cocktail bar and club by my father and elder brother, which signalled a turning point in my life,” he explained.

Having no previous bar experience or knowledge, he rolled up his sleeves and started studying, in particular reading books: “Joy of Mixology from G. Regan was amongst the most inspirational,” he shared. In addition to this, he took both a flair and sommelier course, and it was through submersing himself in the industry that he realised his passion for bartending.

 Sadly, in 2010, Ciro lost his father, who he credits as one of the “few people that inspired and influenced” him the most, alongside his brother Bruno, Erik Lorincz (now the head bartender at The Savoy, London) and mentor Andrew Nicholls.

Ciro’s cocktail is inspired by the year 1839, “as it was the year that the construction of a pedal-driven bicycle, by Kirkpatrick Macmillan was complete,” explained Ciro. “Living in Amsterdam I owe a lot to this device. For me, it is much more than just a transportation vehicle, it is a cultural heritage, a national pride that keeps the country moving and fit at the same time.”

As for the ingredients, they are all connected to this story. Cherry Heering, as with the Netherlands, has a strong history related to trading and the colonial period.

“My tribute to the cherry liquor is also a tribute to some of the incredible spices that come from some amazing countries in Asia and their history and culture that is also a part of the Dutch heritage today,” he said. “Overall, my cocktail is a homage to what we as a country are today: a multicultural society composed (just like a good cocktail) and balanced by several ingredients from all around the world that come together to create something unique.”

On Ciro’s own journey along the famed spice route can his fondest memory of Cherry Heering. Backpacking across Istanbul through Sri Lanka and on to Singapore, he rolled up to the bar at the Raffles, there to order the ubiquitous Singapore Sling.

“As a bartender I’d heard so many stories about this place, one of the “holy locations” of the cocktail industry, like La Boteguida and el Floridita in Cuba, the Cipriani in Venice, and so on. I remember finally walking in this marvelous colonial building, climbing a flight of stairs to reach the bar and walking in this beautiful room where the time seemed flowing at a different pace.’

‘Everything was kind of magical, the music, the atmosphere, the classy interior design.

I pulled up at the bar and ordered the famous Singapore Sling; with its ½ ounce of Cherry Heering.’

Having seen many trends come and go throughout his extensive career, Ciro has, in particular, noticed the newfound popularity of classic cocktails, such as Negroni’s and manhattans – something he’s excited to see. “As well as this, I’ve noticed a surge in customers ordering modern classics such as the Penicillin, Trinidad Sours and Paper Plane,” he continued.

“I think this is because our travelling is far easier nowadays and so patrons pick up drinks trends from their travels and order them when they return home. I also think social media has played a part in this – when people see exotic drinks on their news feeds they’re far more inclined to try them out themselves.”

Another element of the ever-changing bartending industry that pleases Ciro is the shift in attention from one side of the bar to the other – from the person in front of the bar, the guest, to the person behind the bar, the ‘star-tender’.

“I’d love to see this continue. I think our profession along with all others deserves respect and to be honoured not just by those in our industry, but by those that are not a part of it too,” he explained. “That being said, we need to keep in mind that it is not about us, we are the servant if you will. We are there to create unforgettable memories, to give our guests an experience; something that will make them feel better and maybe happier too.”

“Someone told me years ago: “Hospitality… the clue is in the name!” I use this as my motto; to remind myself how important is to be hospitable. If you’re not, you should work in a different business!”

Fiets 1839

(Fiets means bicycle in Dutch)


15ml Cherry Heering

10 ml Naked Grouse

20ml William George Rum

15ml Cubeb Pepper, lemongrass and ginger syrup

20ml Lime Juice

1 Egg white

Method: Shake and fine strain

Garnish: Naked Grouse sprayed on top alongside 3 Naked Grouse soaked cherries

Glassware: Coupette

Monika Berg & 1913 – one of Heering´s 200 Years

Words of: Jeffrey Morgenthaler

Monica Berg is Exactly What the Bar Business Needs

Monica Berg is someone who can really only be classified as an industry leader. And in spite of the fact that it’s overused, it isn’t a term that should be taken lightly. To be honest, there are two types of people in this business: those who follow, and those who lead. And Monica Berg is definitely a leader.

Monica hails from Oslo, Norway, and began her career behind the bar when she was only 18 years old. That’s a really young age to be behind a bar, but she’d been working in the industry well before that. That’s one of the qualities of a leader: they don’t always play by the rules. Anyway, Monica was a big success in the cocktail and culinary scene in Oslo, but she always saw London as the center of the cocktail movement and in 2013 she moved there to manage the bar at Pollen Street Social

As a young bartender, one of her dreams was to go to Singapore and have a Singapore Sling at the Raffles Hotel, but at the time it felt almost unachievable to her.  When she moved to London, the first drink order she received was a Singapore Sling, and she thought about how wonderful it was to work in a place where those sorts of classics actually get ordered. A few years later, she did actually go to the Singapore and try one – and it gave her the opportunity to sit and think about how much the industry has changed over the past decade.

But what Monica’s not telling you is that she is one of the people responsible for making such monumental changes to the industry. But since she’s far too humble to say that herself, just let her curriculum vitae speak for itself.  In 2015, she was awarded the Linie Honorary Award, an award given to individuals for their great ambassadorship for Norwegian food and drink culture, and in 2017 she received the “Industry Improver” award at the Nordic Bartender’s Choice Awards.

She was part of the bar & creative team at the famed Himkok cocktail bar and microdistillery  from 2015-2017. The bar was Top 10 for Best New International Cocktail Bar at the Spirited Awards at Tales of the Cocktail in 2016, and was included in Worlds 50 Best Bars in 2016 and 2017.

She is the co-founder, along with other industry titans such as Jim Meehan, Ryan Chetiyawardana, Xavier Padovani, Alex Kratena, and Joerg Meyer, of P(OUR), an industry non- profit, which works to share knowledge within the drinks industry through an online platform and an annual Symposium.

Berg is passionate about education and knowledge, but does not simply rely on branded trainings as many do. She advocates an open source, more objective initiative, that can educate younger bartenders on the basics. This means that she works hard not only focusing on the liquids, drinks and produce – but also teaching others career-level management skills. “If we want people to think of bars as a long-term option, we need to accommodate for it,” says Berg, “ and we need to start teaching people the answers to the ‘Why’s’ and not just the ‘How’s’.”

For her cocktail, named “Equal Opportunity”, Monica selected the year 1913. The drink itself is a tribute to Norway, which was the third country in the world to pass a bill giving women the power to vote, after more than 30 years of hard work by the women’s movement.

Being a massive lover of aquavit, she couldn’t pass up the chance to make it the base of her drink. 1913 was a few years before Norway’s national prohibition kicked in, so there were still a few independent distilleries around. Sherry was not uncommon, as the trade with Spain dictated a certain amount Norway was required to purchase annually. And while citrus may not be a natural part of the Norwegian flora, there are written sources referencing citrus orchards in the eastern part of Norway in the mid 1800’s, and by the early 1900’s, trade with the rest of Europe was so strong that cities had access to exotic imports.


Aquavit is combined with Cherry Heering, fino Sherry, and pink grapefruit juice in a cocktail shaker. The drink is shaken with ice, and strained over fresh ice in an Old Fashioned glass. Finally a grapefruit peel is used to finish the drink.


Monica is currently in the process of opening her first bar in London, which is estimated to open in 2018, and it’s certain to be another unique and stand-out program that will shine like a beacon to the rest of the world. “There was a period where it felt like everyone was just copying each other, whereas now, it feels as if the bars are more a reflection of the team working – as it should be in my opinion.”

NYC Beverage Leo Robitschek Concocts Modern Classics With Cherry Heering on

by Jennifer Nalewicki

From a go-to ingredient to a bartender’s staple, this Danish liqueur stands out.

Cherry Heering Liqueur has been a go-to ingredient for Leo Robitschek for years. The beverage director for New York City-based Make It Nice restaurant group’s Made Nice, Eleven Madison Park, and The NoMad Hotel had been using it to make classic cocktails like the Singapore Sling and Blood & Sand, but it wasn’t until 2008 that he started experimenting with the ruby-red liqueur and creating cocktails he could call his own.

One of his first concoctions was the Eclipse, a mix of Cherry Heering Liqueur, tequila, Aperol, and lemon juice. Impressed with the way that the Cherry Heering and Aperol worked in tandem by balancing each other out, he later paired the two again along with rye whiskey, chiles, and lime juice to create what would soon become one of The Nomad Hotel’s best-selling cocktails: the Satan’s Circus (pictured below). Named after the property’s location in the city’s entertainment and red-light district in midtown, which in the 1800s was nicknamed “Satan’s Circus” by reformers thanks to its preponderance of gambling dens, brothels, and saloons, the result is a drink that mixes bitterness with a hint of heat.

“The Cherry Heering and Aperol have complementary flavors — one of them has cherry while the other has rhubarb and strawberry — so you have a blend of red fruits,” Robitschek says. “The Aperol brings in a bitter quality that balances out the Cherry Heering’s citrus notes and nuttiness. Together they make a really delicious and balanced flavor.”

More recently, this spring Robitschek introduced members of the global bartending industry to the wonders of pairing Cherry Heering with Aperol, along with a dozen other spirits during the two master classes he led in Madrid and Barcelona (taught entirely in Spanish!) as part of the iconic brand’s 200th anniversary celebration. Robitschek is one of a handful of bartenders that the brand cherry-picked (pun intended) to lead a series of workshops and master classes in more than 75 cities over the course of 100 days. Called “Modern Classics,” the three-month event serves as a way to get bartenders thinking of ways to use the cherry liqueur to make new cocktail classics back home at their bars.

For his master classes, one of the first things Robitschek did was have his students sample Cherry Heering along with a dozen base spirits, such as rye, sake, tequila, and, of course, Aperol, as well as bitters, produce, and other modifiers.

“We did a blind tasting with the Cherry Heering blended together with the other spirits to see how they changed and what attributes the Cherry Heering brought out in each spirit,” he says. “Once everyone decided which flavor combination they liked the best, we split everyone into groups and had a mini competition where they built cocktails using that combination of flavors to create a modern-day classic. Cherry Heering is an ingredient that most bars have on hand if they’re trying to create some form of the classics like the Blood & Sand or the Singapore Sling, so most bartenders have used it before and are comfortable with it.”

Two combinations that surprised Robitschek included Cherry Heering with sake and again with Green Chartreuse.

“Leading classes like this, you always hope that you learn something new and gain something from it,” he says. “There were a few flavor combinations that I had never tasted before on their own without mixing in other ingredients, so it was interesting to see how they did work

We can only hope that one day in the near future one of these combinations will wind up on Robitschek’s drink list.

Satan’s Circus

  • 2 oz Old Overholt Rye
  • ¾ oz Thai-Bird Chili Infused Aperol
  • ¾ oz Cherry Heering
  • ¾ oz Lemon Juice

Directions: Shake and strain into a cocktail coupe

3 suveræne drinks med Heering Cherry likør! on

 Her har vi samlet 3 lækre Heering drinks til din sommeraftenSingapore Sling

  • 1,5 cl Heering Cherry likr
  • 3 cl gin
  • 12 cl ananasjuice
  • 1,5 cl friskpresset limesaft
  • 0,5 cl Cointreau
  • 0,5 cl Dom Benedictine
  • 1 cl Grenadine
  • 1 dash Angostura bitters


Kom alle ingredienser i din cocktail shaker og shake nu grundigt. Si indholdet over i dit cocktailglas.


The Copenhagen

  • 2 cl. Cherry Heering Likør
  • 5 cl. Bols Genever
  • 2 cl. Frisk presset limesaft
  • 2 cl. Sukkersirup (Monin)
  • 1 dash Angostura Bitters Orange twist


Kom alle ingredienser i din cocktail shaker og shake nu grundigt. Si indholdet over i dit Coupet glas.


Læs også: Lækre drinks til din grillaften


Blood & Sand

  • 1 del Heering Cherry likør
  • 1 del whisky
  • 1 del sød Vermouth
  • 1 del appelsin juice


Kom alle ingredienser i din cocktail shaker og shake nu grundigt. Si indholdet over i dit cocktailglas.


“WAR OF THE SLING” with Cherry Heering, Death´s Door Spirits and Charles H.

We want to see you!
Come join in Heering’s 200-year celebration as Heering (Peter F Heering)and Death’s Door Spirits take on New Orleans and Tales of the Cocktail2017 together with King Cocktail Dale DeGroff and Lorenzo Antinori from Charles H. Four Seasons Hotel Seoul 포시즌스 호텔 서울 at Arnaud’s & the French 75 Bar

See some of the word’s best bars – The World’s 50 Best Bars and nominated at TOTC, shake up their own versions of the unparalleled Singapore Sling, one of history’s most classic cocktails. You will get to taste and grade the Slings made by specially invited bartenders:

Mea Leech & Carlos Gabriel Irizarry Agostini / La Factoria, Puerto Rico
Cedric Allen Mendoza / Manhattan Bar, Singapore
Alba Huerta / Julep, Houston
Christine Wiseman / Broken Shaker at Freehand Miami, Los Angeles
Gui Jaroschy / Broken Shaker at Freehand Miami, Miami
Jose Luis Leon Martinez & Benjamin Padrón Novoa Pablo Pasti Mangialavori / Licoreria Limantour Mexico City

Who can really Sling it? That’s up to you.

Please RSVP to by July 11.

Must be 21+ and have an offical Tales of the Cocktail wristband.

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.

Legal Notice   |   Log in to graphic guideline