Do not substitute the vanilla dusting for extract as it will overpower the drink, as will adding maraschino juice that will also over power the balance
It helps the gently manhandle the rosemary a bit before dropping it into the glass, just to release some of the good smell.
A match of tropics and winter; like an island in the snow.
A slightly tropical iced variation on a classic Tom & Jerry, elevated by Cherry Heering and lime. Simple to make in large batches as a Christmas punch.
The Fernet Branca adds a hint of Christmas Tree and balances the sweetness of the other ingredients. The drink works without it but isn't quite the
With this cocktail I aimed to create a warming, wintry sipper with a good toffeeish Irish whiskey while emphasising the nuttiness of the Heering alongside
A nice balance of sweet and dry. The sweetness coming from Cherry heering and Licor 43, whilst the Martell VS brings a depth of dryness and the sherry
A cognac-led sipper with hints of Remember the Maine, the sweetness tamed by extra dry vermouth and a judicious nip of bitter Cynar.
Take your time with this one. Ideally sitting in front of an open fire with friends and family around you. Merry Christmas! The bottle of Cherry Heering
I love rich Christmas spices and a warming dram in the winter. My dad (who does not have a sweet tooth, also likes a dram) does have a great love of cherries
If there are two drinks which remind me of Christmas, they're Egg Nog and the holiday London Fog from my local cafe. Rather than the typical Earl
Grocer's Elixir is inspired by Christmas from London's busiest borough market! As we all know, Peter F Heering was a young businessman trading
created myself...inspired by heering flavour profile, and holiday flavours
We came across this while creating new cocktails for our bar menu. Our musician loves Jäger so we tried something with this to get him a sour based on
I love Kalimotxo and Sangria - in the summer however. I knew that Cherry Heering would be a great way to spike a Kalimotxo while adding a cherry flavour.
I created this recipe in October 2023 to be served in the bar where I work during the Festive season.
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