The namesake cocktail is rather unique in the world of cocktails because it uses Scotch whisky as its base spirit. Scotch, with its dry smokiness, can be a cranky partner, generally not playing well with others. Certain drinks use a rinse of, for example, a particularly smoky Scotch to add an interesting aromatic note, but, as a major player, Scotch tends to overwhelm the balance of most cocktails. Moreover, a good Scotch is a pleasure unto itself, and is best enjoyed neat or, at most, with a single ice cube. The Blood and Sand somehow manages to defy successfully this logic, however, and produces – surprisingly – a remarkably delicious cocktail. Deviating from the standard “equal parts” recipe, we like to increase the amount of whisky to tone down the sweetness.
Blood and Sand Cocktail
1½ oz. blended Scotch whisky (Cutty Sark, Red Label, etc.)
¾ oz. fresh-squeezed orange juice
¾ oz. cherry brandy or cherry liqueur (Cherry Heering works best)
¾ oz. sweet vermouth
Shake all ingredients together in an iced cocktail shaker; strain into a chilled glass; garnish with a brandied cherry, if desired.
Even if you don’t know the difference between a matador and a picador, or your fandom of the Pottsville Maroons is limited to their 1924 Anthracite League championship-clinching win over Coaldale Big Green, nonetheless, the Blood and Sand is worth a try.
Drink up,
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