Recipes entered into the 2023 Heering Cherry Christmas Cocktail Competition
Tentoumushi
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.
Black Forest
Notes of jam, fresh berries, butterscotch and desert wine. Almost acts as a desert wine itself! Tip: Eat the chocolate in-between sips, it's part
Snow Angel
Adjust the sweetness to your preference by adding more or less Velvet Falernum or Orgeat Syrup. Price: £18
Santa Cheers
Black Forest Gateau vibes with a hint of vanilla. Can still be enjoyed by Real Ale enthusiasts as it is not overly sweet.
Wiscansin
Since the angostura and absinthe are the same amount, I like to combine them in a dropper bottle to have one less touch.
Sleighwrecked
My love of tropical rum drinks and the fruit of the season - cranberry.
Cherry All The Way
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
The Herbal Remedy
The drink has a lot of intensity and complexity whilst remaining perfectly balanced. This drink has the cherry flavour on the forefront whilst providing
Cherryshed by the Captain
Made for a private Tiki party, June 2020
Bauble
Bright and vibrant pear and cherry, tempered by herbal complexity and a little citrus zing.
Cherry Espresso Martini
Created this Christmas as a fundraiser for Hope and Play, a charity that build children's playgrounds in Gaza.
Silent Night
Smokey, slightly sweet with warming spice.
Cherry Cheers
Once the champagne is poured over the mixture in the glass, I recommend mixing everything up and down with a barspoon in a subtle and delicate way, to
XOXO, Santa
Just a little muddle, just enough to break the cloves and cherry into the bottom of the shaker glass. Double strain is important to get all the clove pieces
Snow Angel
Adjust the sweetness to your preference by adding more or less Velvet Falernum or Orgeat Syrup. Price: £18
Tripple Cherry Fizz
I created this recipe in October 2023 to be served in the bar where I work during the Festive season.
