Blood and Sand5

Blood and Sand

Blood and Sand

* 3/4 ounce Scotch
* 3/4 ounce Cherry Heering
* 3/4 ounce sweet vermouth
* 3/4 ounce fresh orange juice
* Flamed orange zest for garnish

Combine all the ingredients in an ice-filled cocktail shaker. Shake until cold and then strain into a chilled cocktail glass. Flame the orange zest over the top of the glass.

Alternately, build the cocktail in an ice-filled collins glass and top with another splash of orange juice before adding the garnish.

This drink is a little sweet, but definitely not too sweet, and a little fruity from the vermouth and orange juice. I mainly tasted the vermouth while Sarai says tastes the Scotch. Be careful with the orange juice, as it’s easy to overpower the rest of your ingredients with it.

Recipe from The Art of the Bar.

Update

The Wall Street Journal as posted an article about this drink and its history, calling it Strange, but Delicious. The cocktail takes its name from the 1922 Rudolph Valentino film of the same name. The article goes on to offer some good suggestions regarding ingredients for people making these at home.

Comments 5 Comments So Far

Crafts and Cocktails

[...] My honey is serious about cocktails. While I love cooking and baking, his interests lie more in the mixological arts. Last night, while I was banging my head against the computer trying to grade a sewing pattern, he brought me a lovely drink. [...]

Recent posts from Cocktailia.com - January 19 to January 31

[...] Blood and Sand [...]

wasabigelatine › More blood orange beverages

[...] Blood and Stone, pictured above, is the blood and sand’s deeper, darker cousin — a beautiful concoction of Vida reposado tequila, Heering [...]

Day One SFO to IAD « Motoproponent’s Weblog

[...] I asked if there was another cocktail that used my new favorite potable. The he told me about a Blood and Sand and made me one with gin. I didn’t find out till later that they traditionally call for [...]

Blood & Sand « Blood & Sand

[...] on the subject, the Wall Street Journal mentioned the drink in 2008, and the rather splendid Cocktailia blog also mentions it, along the LA Weekly and many others – hardly a unique drink, but one we had [...]