Blood and Sand (Peated)
Blood and Sand (the cocktail) was apparently named for the Rudolph Valentino 1922 bullfighter movie of the same name. The connection is by no means certain, as the first printed recipe for the bar drink did not appear until 8 years later in the Savoy Cocktail Book (1930). The Savoy Cocktail Book’s recipe calls for equal parts orange juice, scotch whisky, cherry brandy and Italian vermouth which make the bar drink easy for both the home and the profession bartender to master.
Today, it is common to see recipes which replace the orange juice with the juice of the Blood Orange. Not only does this play nicely with the name of the cocktail, but the tart, almost raspberry-like flavour of the blood orange is complimentary to the bar drink making it a slightly drier (and to me more appealing) serving. When a high quality (moderately) peated single malt whisky is used as well, the Blood and Sand becomes a wonderful wintertime cocktail.
For this suggested construction, I tweaked the ratios slightly to bring forward a light punch of smoke and to further limit the sweetness of the serving. This of course allows the chosen whisky to be the star of the libation.
Blood and Sand
3/4 oz Moderately peated Scotch Whisky (Highland Park 12 Year Old)
5/8 oz Sweet Vermouth (Martini Rosso)
5/8 oz Cherry Brandy (Bols)
3/4 oz Fresh Squeezed Blood Orange Juice
Orange Zest or Peel (optional)
Add the first four ingredients into a metal shaker with ice
Shake until the outside of the shaker frosts
Strain into a cocktail glass
Garnish with orange peel (optional)
If you are interested in more cocktail recipes, please click this link (Cocktails and Recipes) for more mixed drink recipes!