are a truly great - and deservedly classic - combination. In this case, the rich, dark flavor of Cherry Heering plays especially well with dark chocolate: bittersweet on bittersweet. Sipped straight, this liqueur is best served chilled, though, so I tested it out two ways: on the rocks (top photo) and straight up, poured into a cordial glass and popped in the freezer for a couple of hours (photo directly below).
I personally found the liqueur quite tasty on the rocks, but enjoyed it less as the ice melted (maybe I just needed to be quicker about it). The freezer method worked out better though: icy cold (though not frozen), with no watery dilution. I tried it with a small piece of dark chocolate, and imagined how delicious it would be with a chocolatey dessert - preferably a piping hot one. (For some tempting ideas, see Faith's gallery from earlier this week here.) With Champagne - and Other Sparkling Wines Cherry Heering also mixes nicely with Champagne and other sparklers, as a kind of a twist on the Kir Royale, with the black cherry flavor standing in for blackcurrant. So moving backwards in this imaginary V-Day meal, a Champagne cocktail of this kind would make a nice pre-dinner drink: clean and dry, with a distinctive cherry taste. Champagne Imperial (adapted from the Heering website) makes one drink 2/3 ounce Cherry Heering (aka Peter Heering Cherry Liqueur) Champagne, Prosecco, Cava, or other sparkling wine (I used Cristalino Brut, a Cava in the $6-$9 range) Pour Cherry Heering into a Champagne flute and slowly top up with chilled sparkling wine.
Creme de Violette and Blue Moon Cocktails (Images: Nora Maynard) -Nora