The Blood & Sand is a classic scotch-based cocktail that has withstood the test of time. The recipe first appeared in 1930 in "The Savoy Cocktail Book" by Harry Craddock and has become a mainstay on bar menus ever since.
It gets its name from a 1922 bullfighter movie and points to its ingredients: The “blood” represents Heering cherry liqueur, and the “sand” is for the orange juice.
The key to the cocktail is to use a smooth scotch that’s not too smoky and freshly squeezed orange juice. So forget about your Islay scotches (for now), and avoid that carton of OJ in the fridge.
- 3/4 ounce scotch
- 3/4 ounce sweet vermouth
- 3/4 ounce Heering cherry liqueur
- 3/4 ounce fresh orange juice
- Garnish: orange peel
Add all ingredients into a shaker with ice and shake.
Strain into a chilled coupe or cocktail glass.
Garnish with an orange peel.