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Max Greco

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Born & raised in Calabria, Italy, Max moved to London at the age of 23 to start working as a barista at a small bar called Bank. Max instantly fell in love with the atmosphere and the energy and knew he wanted to join the bar team. This was the beginning of his career as a bartender.

After working Bank for 10 months under the guidance of Grant Collins, he moved onto Zander in London for six years. In 2006, Max moved to Sydney and was fortunate to work in a few of the best bars Australia had to offer, including: Zeta Bar, Bayswater Brasserie and Eau De Vie.

Max is now the proud owner of his own bar, Vasco, in Sydney's Surrey Hills. It's a rock and roll cocktail bar in where he continues to live out his dream.

Max says, "Cherry Heering liqueur is a must-have for any cocktail back bar in the world because you simply can't make a Singapore Sling without it." - Max Greco | Vasco

Max's Singapore Slang
Glass: Highball
Garnish: Pineapple leaves, cherries and dehydrated pineapple
Method: Thrown with ice and strained over ice, then topped with soda
• 60ml Archie Rose Gin
• 15ml Cherry Heering
• 25ml Freshly squeezed lemon juice
• 2 spoon Bénédictine D.O.M.
• 4 dash Australian aromatic bitters
• 2 spoon homemade Grenadine
• Homemade pineapple soda

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Originally from:
Calabria, Italy

Bar owner


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