Cherry Heering is celebrating its 200th years on the shelves of the world’s best bars. It’s truly a classic in its own right and appears in numerous classic cocktails such as the Singapore Sling and the Blood & Sand. To celebrate its bicentenary, Cherry Heering challenged bartenders around the world to incorporate the liqueur in their chosen classic cocktail to give it an unexpected twist, and then to create their own contemporary classic using Cherry Heering.
The ten finalists, from Europe, Asia, Middle East/Africa, North America, Latin America and Australasia, were flown into London for the competition which was held to coincide with London Cocktail Week and The World’s 50 Best Bars.
Held in the intimate surroundings of Bar III, ther competition was judged by three legendary bartenders: Dale DeGroff, Alex Katrina and Nicholas Saint-Jean; Laura Schacht (Global Cocktail Training and Advocacy Manager De Kuyper Royal Distillers) and myself.
The competition revealed some very tasty drinks, some of which we’ll be adding to this website, and a two tin to two tin throw by Oscar Armenta. Yup, you read that correctly, the contents of two tins held aloft side by side in one hand strained and poured through the air into two tins held below. This was even a revelation to four times World Flair Champion, Nicholas St-John.
And the well-deserved winner, Odd Strandbakken representing Himkok bar in Oslo, Norway with his Pavoni:
Garnish: Orange zest twist (discarded) & Kraftkar cheese stuffed olive (a Norwegian cheese judged the world’s best cheese)
Method: Stir all ingredients with ice and strain into ice-filled glass.
30ml Cherry Heering
30ml Fino sherry
10ml Maraschino liqueur
10ml Angostura di Amaro
4 dashes Angostura Orange Bitters
All 11 competitors and their cocktails in the order they presented on the day:
Better Days by Maximiliano Vallé Valletta, Montréal, Canada, Les Enfants Terribles
Royal Cocktail by Mykhailo Zhuravel, Dubai, UAE, Bar: Mirage Dubai
Viajero by Chirag Pal, Delhi, India, Shangrila New Delhi
Ma Cherie by Moses Laboy, David Burke Kitchen, NYC, United States
Cherry Bomb by Maria Damgaard Andersen, Y’s Café & Cocktailbar, København K, Denmark
Few Words by Alexey Poltavskiy, Club No. 43, Phuket, Thailand
Naughty Charles by Liam Doherty-Penzer, Whirly Bird, Sydney, Australia
Lovers and Frans by Karalee Te Riini, Hawthorn Lounge, Wellington, New Zealand
Royal Centenary by Oscar Armenta, Sabina Sabe, Oaxaca, Mexico
Pavoni by Odd Strandbakken, Himkok, Oslo, Norway
The Cherry Tree by Philip Abowd, Southside Parlor, Seoul, South Korea
Cherry Heering Liqueur
Cherry Heering is made to an 1818 recipe from Danish Steven's cherries, harvested in August. The fruit is crushed together with the stones, which give
Heering Coffee Liqueur
Launched in 2007, this is a line extension to Cherry Heering Liqueur is a blend of Caribbean rum flavoured with an infusion of coffee and cacao beans.