This cocktail reminds you of grandma's cherry shortbread cookies - prominent sweet cherry notes with an almond backbone. It's prominent with cinnamon,
I created this recipe in October 2023 to be served in the bar where I work during the Festive season.
A punch cocktail with the refreshing taste of cherries. It has a rich but refreshing taste without being too sweet.
The drink itself leans bittersweet and is definitely in the dessert/nightcap region. The garnish is to be eaten first, as the cocoa powder leaves a lingering
For a higher ABV cocktail, substitute hibiscus tea with hibiscus infused rum. I suggest Wray & Nephew.
You could sub out any Whisky in place of rye whisky and it would be a hit. I have used knob creek quarter oak cask too and it was beyond delicious.
Inspired by classic tiki recipes, this extra boozy nightcap is just what santa needs to get through his busiest night of the year.
This is inspired by a White Russian cocktail and Black Forest gateaux. Coffee tends to have cherry notes and the combination of the two liquers brings
It was created for the company Christmas menu, then when it finally reached my hands I messed around with it swapped a few things around and perfected
Since Cherry Heering is so rich I wanted to make an indulgent after dinner drink resembling a warm fruit cobbler one might have over the holidays. And
I could not list them on the Diffords maker, but the use of dates really is essential. That leathery, dried fruit aspect backed by the maraschino and tannin
I wanted to honor the legendary Heering Cherry Liqueur from 1818. To do so, I made the product the forefront of the cocktail. This recipe is all about
For lovers of cherries featuring traditional holiday flavors of bourbon, ginger and cinnamon spiced apple, balanced with aperitif wine for a mildly bitter
Once upon a snowing Christmas evening in Bar 45, Mario and Enrico were thinking about what do drink this Christmas. That evening, as the clock struck the
created myself...inspired by heering flavour profile, and holiday flavours
I introduced this recipe in early 2019, and since then, it has been proven to be a booming serve in any bar menu I develop. It is a very successful riff
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