The Blood and Sand is a classic scotch-based cocktail. It first appeared in 1930 in The Savoy Cocktail Book by Harry Craddock.
The drink gets its name from a 1922 bullfighter film. Likewise, the name refers to its ingredients: “Blood” represents cherry liqueur, and “Sand” (for some reason) is orange juice.
Blood and Sand has a citrusy taste from its use of blood orange, and goes down smoothly. It also uses vermouth, which comes with bitter notes. This is why the drink uses a number of sweet ingredients to offset the vermouth.
If you’re not fond of scotch, the cocktail will dull its edge without totally removing its flavor. Intrigued yet? You should be.
Here’s what you’ll need to make yourself a glass.
- Freshly squeezed blood orange juice – 3/4 oz.
- Cherry-flavored liqueur – 3/4 oz.
- Sweet vermouth – 3/4 oz.
- Scotch – 3/4 oz.
- Cocktail strainer
- Cocktail shaker
- An orange peel
- Pre-chilled coupe glass
- Pour the orange juice, cherry-flavored liqueur, sweet vermouth, and scotch into the cocktail shaker.
- Add some ice to the cocktail shaker, then shake it well.
- Strain the contents of the shaker into the coupe.
- Garnish the drink with the orange peel.
- Serve and enjoy.
- Scotch typically costs more. So unless you’re fine mixing expensive scotch, use something with mid-level quality.
- When cutting an orange swath, don’t get too much pith to avoid any bitter taste. You just need the oils from the rind.