I wish I made it to the bar at Canlis more often. I like people watching there, and I like bar manager James MacWilliams’s eggheady approach to his profession.

Here’s something else I like: Cherry Heering. MacWilliams uses the liqueur in a Rose By Any Other Name, a drink inspired by a 1930s cocktail called the English Rose (lemon juice, grenadine, apricot brandy, dry vermouth, and gin). I highly recommend buying a bottle of Heering for your home bar, the Danish liqueur is a great replacement for cassis in a kir—something I learned at the Copper Gate.

“Cherry Heering dates back to 1818 Denmark,” writes MacWilliams. “The cherries used are Stevens Cherries, a variety indigenous to Denmark. These sweet dark cherries are pressed with stones and married with brandy that has been aged for three to five years. The maceration is rested in oak barrels for three months.”

Without further ado, here is the recipe for A Rose By Any Other Name.

INGREDIENTS
1oz Bombay Sapphire Gin
.5oz Maison Surrenne Cognac
.5oz Rothman and Winter Apricot Liqueur
.5oz Dolin Dry Vermouth
.5oz Fresh lemon juice
.25oz Cherry Heering
Half of one egg white
Peychaud’s bitters

TECHNIQUE
In a mixing glass whip egg white into peaks with a hand blender. While blender is running add apricot liqueur, vermouth, lemon juice, Cherry Heering, gin, and cognac. Shake hard with ice for 15 seconds and strain, using a Hawthorn strainer, into a cocktail glass. Wait for several seconds for foam to settle, then top with several drops of Peychaud’s bitters and swirl into the shape of a rose. Quote a Shakespearian sonnet and serve.