Tag: cherryheering

Holiday Cocktails: Sugar Rum Cherry Nos. 1 & 2

In December 2021, during the first Holiday Pops after a COVID-induced hiatus, the Pops brought out the Duke Ellington/Billy Strayhorn version of the “Nutcracker Suite.” In addition to brilliant jazz orchestration, the work also retitled all the movements—so “Dance of the Reed Pipes” becomes “Toot Toot Tootie-Toot,” “Arabian Dance” becomes “Arabesque Cookie,” and “Dance of the Sugarplum Fairy” becomes “Sugar Rum Cherry.”

Our director suggested from the podium that “Sugar Rum Cherry” sounded like it should be a cocktail, and basically dared me to create that cocktail. So I created not one, but two variations on a theme.

The first (Sugar Rum Cherry No. 1) is boozy and fruity, with a hint of smoke and other flavors rounding out the flavor profile (and, as a chorus colleague said last night, answers the question “What else can you make with cherry Heering besides a Blood and Sand?”). It also uses the lovely smoke and salt bitters (uneuphoniously named “Pooter”!) from Raleigh-based Crude.

The second (Sugar Rum Cherry No. 2) takes loose inspiration from Corpse Reviver No. 2, and pairs Demerara rum with Lillet Blanc and some Maraschino liqueur to provide the “cherry” part.

As always, recipe images can be used with the Highball app.

Suggestion: try one (or both) out while listening to Ellington and Strayhorn swing the Nutcracker. And Merry Christmas!

Cocktail Friday: Remember the Maine

While traveling in Las Vegas last week, I had an opportunity to revisit my favorite advice about Las Vegas: whenever possible, get off the Strip. In this case, we led a pilgrimage to Herbs & Rye, likely my second favorite cocktail bar in town and one of my top 10 anywhere. It was near the end of a long week so I didn’t play my usual game of “stump the bartender” and try to find something off the menu. And I didn’t need to, because smack in the middle of the first page was this classic.

The Remember the Maine, in addition to recalling one of the earliest and most notorious episodes of yellow journalism, is a delightful cocktail. What on paper appears to be a minor variation on the rye Manhattan tastes like an entirely new drink thanks to the combination of the sweetness of the cherry liqueur (Herbs & Rye and I both use Cherry Heering) and the bracing absinthe (I used Herbsaint).

And the drink has a wonderful backstory. Coming from Charles H. Baker’s 1939 book A Gentleman’s Companion is this description of the drink:

REMEMBER the MAINE, a Hazy Memory of a Night in Havana during the Unpleasantnesses of 1933, when Each Swallow Was Punctuated with Bombs Going off on the Prado, or the Sound of 3″ Shells Being Fired at the Hotel NACIONAL, then Haven for Certain Anti-Revolutionary Officers.

As always, if you want to try the recipe, here’s the Highball recipe card. Enjoy!

Cocktail Sunday: The Vanderbilt

It’s back. This Cocktail Sunday post leaves the familiar world of whiskey and gin behind and weaves its way over to brandy. Which seems fitting given that this cocktail was designed for one of the wealthiest men in America, Cornelius Vanderbilt.

Vanderbilt wouldn’t have been drinking any cut rate brandy in his cocktail; he would have used VSOP Cognac, and I recommend (following the advice of David Wondrich) that you make the same substitution in any classic cocktail calling for brandy. Life is too short to do otherwise.

The big question in this cocktail appears to be the proportions. The first written recipe I’ve found for it, 1922’s Cocktails and How to Mix Them, calls for 1:1 brandy to cherry liqueur, which seems likely to yield something way too sweet. The Savoy’s Harry Craddock in 1930 dialed it back to a 3:1 ratio, which seems just about right.

One curious note about the name: the 1922 source says it was named for Col. Cornelius Vanderbilt, “who was drowned on the Lusitania during the War.” But the Vanderbilt on the Lusitania was Alfred Vanderbilt, and there was no “Colonel Vanderbilt” alive then. So: poetic license.

It’s grilling season, and for some reason I had extra homemade pickles that wouldn’t fit in the jar. Turns out they’re wonderful with the Vanderbilt. Who’d have guessed?

As always, if you want to try the recipe, here’s the Highball recipe card. Enjoy!