1.25oz Dewars, Sweet Vermouth, Cherry Heering, Orange Juice, Cherry Bitters

Embers Takes Guests on Journey through Scotland on

Embers, acclaimed in Boca Park for ‘steaks, ribs, and spirits,’ is setting itself apart from surrounding upscale eateries with its ethnic nights out.  Every once in a while, this restaurant will take a break from the traditional menu and dedicate its kitchen to an international prix-fixe pairing dinner.  This cultural celebration is becoming more of a monthly habit, making an excellent outlet for the gourmet diner looking to change things up.

On its most recent world tour, Embers featured a ‘Journey through Scotland’ dinner, where guests feasted on a five-course meal with a different fine Scotch accompanying every step of the way.

A Blood and Sand cocktail started the night on a sweet note with Cherry Heering Liqueur and orange juice balancing Sweet Vermouth and the first taste of Scotch.  The food opened up with a spread of Scottish favorites: house-made haggis, a Scotch egg, and black pudding.  Rich, savory flavors you won’t be able to find too many places across town; just be sure to try them before looking up the ingredients [as if that won’t send everyone to Google in the next 10 seconds].

LA Cherry Heering Blood and Smoke on

Blood & Smoke: mescal, Sweet Vermouth, cherry Heering, blood orange, Serrano peppers, mesquite smoke


And lastly, a lesser known bourbon cocktail (just
something to impress your bourbon savvy friends):  The Blood and Sand (scary
name, strangely tasty drink).  This prohibition era cocktail, was named after
the movie, Blood and Sand, starring Rudolph Valentino, about a young-boy who
becomes a famous bull-fighter.
3/4 oz. Scotch Whiskey (can substitute bourbon of your
3/4 oz. Cherry Herring
3/4 oz. Sweet Vermouth
3/4 oz. Orange juice (preferably
Combine in shaker with a scoop of ice.  Shake and strain
into cocktail glass.  Garnish with orange and enjoy!
Recently, BarSmarts deemed the Blood and Sand
one of the Top 25 cocktails that every bartender should know how to make
well.  Blood and Sand on

Heering Blood and Sand at Bolsa Dallas TX
•Blood and Sand, Mac 12 Scotch, Cherry Heering, Sweet Vermouth, Blood Orange $12

Heering on Guild portal – A shadow Company Competition
A Shadow Company Competition
3/4 oz Old Bushmills Black Bush Irish Whiskey
3/4 oz Cherry Heering (a Danish black cherry flavoured liqueur or any other type of black cherry schnapps)
3/4 oz of Sweet Vermouth
3/4 oz OJ (fresh squeezed from a Blood Orange if possible)

Combine in a shaker with ice. Strain into a brandy snifter or rocks glass. Garnish with an orange twist.

The Cherry Heering and sweet vermouth give it a wonderful claret color.

Slainte. For power and profit!

Heering; at

How to Make The Dutch Blood and Sand – in 12 Seconds
The Blood and Sand is a traditional winter cocktail that play with the strength and complexity of Scotch. Katie Darling puts a Dutch spin on this holiday favorite by swapping Scotch for Genever giving this old cocktail a new twist.Recipe: 3/4 oz Bols Genever, 3/4 oz Sweet Vermouth, 3/4 oz Cherry Heering, 3/4 oz Orange JuiceShake over ice, strain and garnish with an orange zest.

Heering at Cocktail

…Blood and Sand
A proper Blood and Sand is the mark of a truly great bartender. The only problem is that if you misidentify said bartender, you will be left with a disappointing drink indeed. Certainly the combination here is very strange, but somehow it all comes together. Even if it looks too strange to try, this is arguably the definitive scotch cocktail, and every fan of the stick should try it at least once.

Only fresh-squeezed orange juice, please.

1 oz Blended Scotch
1 oz Orange Juice
3/4 oz Sweet Vermouth
3/4 oz Cherry Heering

Combine in an ice-filled glass and shake for 10-15 seconds. Strain into a cocktail glass and garnish with an orange peel, preferably flamed. features Blood & Sand


Finishing off the Monarch Southern Bistro adventure is the Blood & Sand. This cocktail is made of equal parts Scotch, Cherry Heering, orange juice and Sweet Vermouth. Yum.

Since Monarch opened in 2003, through the tenures of its original executive chef, Brian Hale, and his successor, Josh Galliano, the Maplewood restaurant has greeted diners with two or even three different faces. There is the main dining room, of course, where the menu aspires to be — and often is — among the area’s best. In 2009, in fact, I named Monarch the second-most important restaurant to open in St. Louis last decade. Continue reading Ian Froeb’s review of Monarch Southern Bistro. Photos by Jennifer Silverberg.

Odinsblood – Thursday Drink Night

This is the second libation I came up with for last Week’s Thursday Drink Night with the theme: “Not Absinthe: Aquavit, Arak, Anisette, Becherovka, Pernod, Ricard, Sambuca – any anise spirit that isn’t absinthe!”





  • 1¾ oz aged Aquavit (OP Anderson)
  • 1 oz Cherry Heering
  • ¾ oz Campari
  • 1 dash Xocolatl Mole Bitters


stir, strain, serve up

I started as a base idea with the familiar Negroni, which is equal parts Gin, Sweet Vermouth, and Campari.  I thought swapping the gin for the Aquavit was natural enough, approximately like swapping caraway for juniper flavor.  The cherry heering has I think a similar richness and sweetness to the vermouth, so I thought it might be a nice thing to mix it up as well.  Using equal parts wasn’t quite right. so I had to play with the ratios for balance.  The bitters were needed because the heering lacks the herbal complexity of the vermouth.  I first tried orange bitters, but they were not quite right; the mole however did the trick, and completes what I think is an interesting drink. 


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