Blood & Sand

Being a bartender is often like being a chef. We follow a recipe to find what it tastes like and then adjust ingredients to our own taste. This week’s Blood and Sand cocktail was first introduced in the 1930’s Savoy Cocktail book. It was originally created in London, named after a 1922 Valentino movie of the same name about a bull-fighter. Blood and Sand is a cocktail that we strongly suggest tinkering with to get proportions that best suit your tastes. It also is worth noting that the original recipe calls for Scotch, but does not specify what style of Scotch to use. We prefer it made with a Highland Single Malt but also find that if you use a smoky Islay style it changes the drink and offers it in a very different, but enjoyable dimension. Today we present you with the original recipe as well as our own adjusted version for consideration, suggesting you play with the measures till the drink fits you just right.

Blood & Sand (original recipe)

In a shaker glass filled with ice add:

  • 3/4 Ounce Scotch
  • 3/4 Ounce Sweet Vermouth
  • 3/4 ounce Heering Cherry Liqueur
  • 3/4 Ounce Fresh Orange Juice

Shake and strain into a cocktail saucer. Garnish with an orange peel

Blood & Sand (Bottle Pros version)

In a shaker glass filled with ice add:

  • 1 ½ Ounces Macallan 12 Year Single Malt Scotch
  • 3/4 Ounce Carpano Antica Formula Sweet Vermouth
  • 1/2 ounce Heering Cherry Liqueur
  • 1/4 Ounce Fresh Blood Orange Juice

Shake and strain into a cocktail saucer. Garnish with a wedge of blood orange.