P&D's Cloud (Peter F. Heering Cocktail Competition 2016)
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Modern Classic recipe and method:
“P&D’s Cloud” -Muddle 3 fresh cherries in base of shaker and add: 5cl gin 2cl lime juice 1.5cl sugar syrup -Shake and double strain in a chilled old-fashioned glass filled with crushed ice -Lace with 2cl of Cherry Heering -Garnish with a foamy cloud* of sugar ** *for the cloud of sugar, combine 15cl of simple syrup with 1g of Soy Lecithin (bought on Amazon) and use a hand blender to incorporate air. **for those who don’t want to go through the effort of making a sugar cloud, garnish with 3 cherries on a tooth pick and a lime wedge (tastes just as good(or even better;-) )) |
Classic Cocktail, thoughts and inspiration:
The P&D’s Cloud is a modern twist on a (in Belgium) forgotten cocktail: The Bramble.
The Bramble was created by London’s cocktail guru Dick Bradsell in 1984. He was one of the first to bring back high quality cocktails with fresh ingredients and premium liqueurs and liquors.
For his Bramble he took (his version of) the Singapore Sling and made it in a short glass laced with Crème de Mûre.
I once read a cocktail book, written by Brian Lucas and there he advised to try this classic with every kind of fruit liqueur you preferred! So I did; and the results weren’t bad… Until I tried it with Cherry Heering!! In combination with the muddled fresh cherries and limejuice instead of lemon juice, the results were fabulous!!
Unfortunately, almost 3 months ago -on the 27th of February 2016- Dick died… That’s why I added the foam of sugar as a garnish; it represents the cloud on which Peter F. Heering and Dick are enjoying their “P&D’s Cloud”.
Cheers mates!
The P&D’s Cloud is a modern twist on a (in Belgium) forgotten cocktail: The Bramble.
The Bramble was created by London’s cocktail guru Dick Bradsell in 1984. He was one of the first to bring back high quality cocktails with fresh ingredients and premium liqueurs and liquors.
For his Bramble he took (his version of) the Singapore Sling and made it in a short glass laced with Crème de Mûre.
I once read a cocktail book, written by Brian Lucas and there he advised to try this classic with every kind of fruit liqueur you preferred! So I did; and the results weren’t bad… Until I tried it with Cherry Heering!! In combination with the muddled fresh cherries and limejuice instead of lemon juice, the results were fabulous!!
Unfortunately, almost 3 months ago -on the 27th of February 2016- Dick died… That’s why I added the foam of sugar as a garnish; it represents the cloud on which Peter F. Heering and Dick are enjoying their “P&D’s Cloud”.
Cheers mates!
MILLER’S PEARL (Martin Miller's Gin Cocktail Competition 2014)
-Freshly-squeezed juice of half a lime
-Spoon out half of a passion fruit (keep the shell)
-1 cl juice of Belgian cucumbers
-2cl honey syrup (2 parts of local honey to 1 part water)
-4,5cl Martin Millers
-1,5cl Belgian Jenever (in the half shell of the passion fruit)
-Top with Thomas Henry Soda Water
Pour the above ingredients – except for the soda water- in an ice-filled shaker and shake vigorously.
Strain (or double-strain if you don’t like the black seeds of the passion fruit) the content of the shaker in a chilled Hurricane glass.
Fill with cracked ice.
Place the half shell of the passion fruit, filled with a Jenever shot on top of the ice.
“Miller’s Pearl” is based on the Tiki-classic “Don’s Pearl”.
In my opinion, Don The Beachcomber and Martin Miller have more in common than meets the eye: they’re both bon vivants enjoying the good life, but most importantly they are trend setters, innovators, Legends …
But! Unfortunately these legends are undervalued!
As Don The Beachcomber “invented” Tiki-cocktails, another person took credit for it: we know him as Trader Vic…
The same thing happened to Martin Miller: as he created the world’s first super premium gin that started the Gin Renaissance, another brand took credit for that as well: Hendrick’s Gin…
With the Miller’s Pearl, I want to pay tribute and respect to these legends, especially Martin!
-Freshly-squeezed juice of half a lime
-Spoon out half of a passion fruit (keep the shell)
-1 cl juice of Belgian cucumbers
-2cl honey syrup (2 parts of local honey to 1 part water)
-4,5cl Martin Millers
-1,5cl Belgian Jenever (in the half shell of the passion fruit)
-Top with Thomas Henry Soda Water
Pour the above ingredients – except for the soda water- in an ice-filled shaker and shake vigorously.
Strain (or double-strain if you don’t like the black seeds of the passion fruit) the content of the shaker in a chilled Hurricane glass.
Fill with cracked ice.
Place the half shell of the passion fruit, filled with a Jenever shot on top of the ice.
“Miller’s Pearl” is based on the Tiki-classic “Don’s Pearl”.
In my opinion, Don The Beachcomber and Martin Miller have more in common than meets the eye: they’re both bon vivants enjoying the good life, but most importantly they are trend setters, innovators, Legends …
But! Unfortunately these legends are undervalued!
As Don The Beachcomber “invented” Tiki-cocktails, another person took credit for it: we know him as Trader Vic…
The same thing happened to Martin Miller: as he created the world’s first super premium gin that started the Gin Renaissance, another brand took credit for that as well: Hendrick’s Gin…
With the Miller’s Pearl, I want to pay tribute and respect to these legends, especially Martin!
OLD-FASHIONABLE SLING (Peter F. Heering Sling Award 2014)
Pour the following into a mixing glass:
- 6cl pineapple juice
- Juice of half a lime (1,5cl)
- 1,5cl grenadine
Stir without ice, then fill an ice cube tray with the above (to prepare more than 3 ice cubes, multiply the quantities 2, 3 or 4 times…). Put the tray in a freezer for a couple of hours.
Take a whiskey glass and add:
- A small lump of sugar
- 2 dashes of Angostura Bitters
- A tiny amount of water
Crush the sugar with the flat end of your barspoon, then add:
- 1 barspoon (0,5cl) of Dom Bénédictine Deo Optimo Maximo
- 1 barspoon (0,5cl) of Pierre Ferrand Dry Curaçao Triple Sec Liqueur
- 2 (or 3(depends on how sweet you like your drink))barspoons(1cl) of CHERRY HEERING Liqueur
- 4,5cl Tanqueray Rangpur (= some kind of a lime) Gin
- 3 regular ice cubes and 3 homemade ice cubes (see above)
Stir until the drink is properly cooled.
Garnish with a lime twist (you could extract the oil out of the peel if you don’t mind the bitterness)
The drink is made with the same (ultra-)premium ingredients as the classic “Singapore Sling” (never change a winning team), but prepared in the glass as it is done with my all-time favorite the “Old-Fashioned” . I wanted to create a short drink version of the Singapore Sling, but instead of omitting the juices and grenadine, I preferred to freeze them into ice-cubes so they could dilute the “Old-Fashionable Sling” and slowly infuse it with their fruity, sweet and citrusy taste. Imbibe it slowly and enjoy while every sip you take will have a slightly different and fruitier taste.
Cheers!
Pour the following into a mixing glass:
- 6cl pineapple juice
- Juice of half a lime (1,5cl)
- 1,5cl grenadine
Stir without ice, then fill an ice cube tray with the above (to prepare more than 3 ice cubes, multiply the quantities 2, 3 or 4 times…). Put the tray in a freezer for a couple of hours.
Take a whiskey glass and add:
- A small lump of sugar
- 2 dashes of Angostura Bitters
- A tiny amount of water
Crush the sugar with the flat end of your barspoon, then add:
- 1 barspoon (0,5cl) of Dom Bénédictine Deo Optimo Maximo
- 1 barspoon (0,5cl) of Pierre Ferrand Dry Curaçao Triple Sec Liqueur
- 2 (or 3(depends on how sweet you like your drink))barspoons(1cl) of CHERRY HEERING Liqueur
- 4,5cl Tanqueray Rangpur (= some kind of a lime) Gin
- 3 regular ice cubes and 3 homemade ice cubes (see above)
Stir until the drink is properly cooled.
Garnish with a lime twist (you could extract the oil out of the peel if you don’t mind the bitterness)
The drink is made with the same (ultra-)premium ingredients as the classic “Singapore Sling” (never change a winning team), but prepared in the glass as it is done with my all-time favorite the “Old-Fashioned” . I wanted to create a short drink version of the Singapore Sling, but instead of omitting the juices and grenadine, I preferred to freeze them into ice-cubes so they could dilute the “Old-Fashionable Sling” and slowly infuse it with their fruity, sweet and citrusy taste. Imbibe it slowly and enjoy while every sip you take will have a slightly different and fruitier taste.
Cheers!
