The Blood & Sand is a sophisticated, scotch-based cocktail that dates back to the 1920s. Named after the 1922 bullfighter movie starring Rudolph Valentino, the drink balances the smokiness of Scotch with the sweetness of cherry liqueur and the brightness of orange juice. It’s a well-rounded, approachable cocktail with a rich, complex flavor profile.
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Cocktail shaker
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Fine mesh strainer
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Coupe glass or martini glass
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Citrus peeler
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Prepare the Glass:
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Chill a coupe glass or martini glass by filling it with ice water.
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Discard the ice water before serving.
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Combine Ingredients:
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In a cocktail shaker, add Scotch, sweet vermouth, cherry liqueur, and orange juice.
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Fill the shaker with ice and shake vigorously for 15-20 seconds until well-chilled.
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Strain and Serve:
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Double strain the cocktail into the prepared glass using a fine mesh strainer to achieve a smooth texture.
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Garnish:
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Express the oils from an orange twist over the surface of the drink and drop it in.
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Optional: Garnish with a brandied cherry on a cocktail pick for a touch of sweetness.
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The Blood & Sand is traditionally served in a coupe or martini glass to showcase its vibrant, reddish-orange hue.
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The orange twist not only adds visual appeal but also enhances the drink’s citrus aroma.
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Appetizers: Smoked almonds, charcuterie board, or dark chocolate truffles.
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Main Course: Grilled steak, duck breast with cherry sauce, or beef carpaccio.
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Dessert: Chocolate tart, cherry cheesecake, or orange panna cotta.
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Smoky Blood & Sand: Use a smoky single malt Scotch, such as Laphroaig or Ardbeg, for a bold, peaty variation.
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Sweeter Blood & Sand: Increase the cherry liqueur to 1 oz for a more pronounced sweetness.
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Spiced Blood & Sand: Add a dash of Angostura bitters to deepen the flavor profile.
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Frozen Blood & Sand: Blend all the ingredients with ice for a slushy, summer-friendly version.
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Non-Alcoholic Blood & Sand: Replace the Scotch with a smoked tea (like Lapsang Souchong) and use cherry syrup and orange juice for a refreshing mocktail.
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The Blood & Sand cocktail was first published in 1930 in Harry Craddock’s “Savoy Cocktail Book”.
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The drink’s name was inspired by the 1922 silent film Blood and Sand, a bullfighting movie starring Rudolph Valentino.
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Despite its unusual combination of Scotch and fruit juice, the Blood & Sand remains a well-balanced and enduring classic.
Ingredients
Directions
-
Cocktail shaker
-
Fine mesh strainer
-
Coupe glass or martini glass
-
Citrus peeler
-
Prepare the Glass:
-
Chill a coupe glass or martini glass by filling it with ice water.
-
Discard the ice water before serving.
-
-
Combine Ingredients:
-
In a cocktail shaker, add Scotch, sweet vermouth, cherry liqueur, and orange juice.
-
Fill the shaker with ice and shake vigorously for 15-20 seconds until well-chilled.
-
-
Strain and Serve:
-
Double strain the cocktail into the prepared glass using a fine mesh strainer to achieve a smooth texture.
-
-
Garnish:
-
Express the oils from an orange twist over the surface of the drink and drop it in.
-
Optional: Garnish with a brandied cherry on a cocktail pick for a touch of sweetness.
-
-
The Blood & Sand is traditionally served in a coupe or martini glass to showcase its vibrant, reddish-orange hue.
-
The orange twist not only adds visual appeal but also enhances the drink’s citrus aroma.
-
Appetizers: Smoked almonds, charcuterie board, or dark chocolate truffles.
-
Main Course: Grilled steak, duck breast with cherry sauce, or beef carpaccio.
-
Dessert: Chocolate tart, cherry cheesecake, or orange panna cotta.
-
Smoky Blood & Sand: Use a smoky single malt Scotch, such as Laphroaig or Ardbeg, for a bold, peaty variation.
-
Sweeter Blood & Sand: Increase the cherry liqueur to 1 oz for a more pronounced sweetness.
-
Spiced Blood & Sand: Add a dash of Angostura bitters to deepen the flavor profile.
-
Frozen Blood & Sand: Blend all the ingredients with ice for a slushy, summer-friendly version.
-
Non-Alcoholic Blood & Sand: Replace the Scotch with a smoked tea (like Lapsang Souchong) and use cherry syrup and orange juice for a refreshing mocktail.
-
The Blood & Sand cocktail was first published in 1930 in Harry Craddock’s “Savoy Cocktail Book”.
-
The drink’s name was inspired by the 1922 silent film Blood and Sand, a bullfighting movie starring Rudolph Valentino.
-
Despite its unusual combination of Scotch and fruit juice, the Blood & Sand remains a well-balanced and enduring classic.