The cocktail is an art form that peaked in the middle of the 20th century and has been in rapid decline since. As a young lad, I was schooled in the fine art of cocktailing by my father and grandfathers, I learned many valuable lessons that I plan to pass on. I also want to resurrect some of the old classics that vastly surpass the sugary & fruity concoctions made today with their simplicity, elegance and bold flavors. Most of the time I will focus on one drink, and to provide, at least in my opinion, the definitive recipe, but hope to expand to other related topics as I see fit. Please mix yourself a cocktail, read, drink, and enjoy!

Monday, September 13, 2010

Blood and Sand

Scotch to me is a very interesting spirit, as popular as it is by itself or with a simple mixer like water or soda, I rarely see many people drinking it in a cocktail. Perhaps this is due to it being so complex and flavorful on its own.

Named after the silent 1922 bullfighting film staring Rudolf Valentino, the drink dates back to the 1930s and possibly even earlier. A glance at the ingredient list will turn many people off of this drink, but I assure you it is worth trying. It is as strange as it is delicious.

In an ice filled shaker, add ¾ ounce each blended scotch such as Dewar's (save the single malt for sipping neat), Cherry Herring, sweet vermouth, and fresh squeezed orange juice (blood oranges seem appropriate, but not required). Shake well and strain into a cocktail glass. I also really like this drink with bourbon instead of the scotch; it is slightly reminiscent of a Manhattan.

Blood and Sand
¾ oz scotch whisky
¾ oz cherry herring
¾ oz sweet vermouth
¾ oz orange juice
Shake all ingredients with ice and strain into a cocktail glass.

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