Red Vermouth Cocktail: Blood & Sand

The 1st record of the Blood & Sand is in the 1930 Savoy Cocktail book, named after the 1922 movie starring Rudolph Valentino as a love torn matador. There is no mention of when it was invented, but Valentino's diary has him visiting the Savoy as a guest of the Guinness’s when honeymooning in 1923, so it was probably made in his honour then.

Ingredients

·         30ml London Vermouth Company No.2 Camille’s Red,

·         30ml Whisky

When this was invented, whisky was bolder & sherry-aged. The nearest to this is  Berry Bros. & Rudd Sherry Cask Matured Whisky. Alternatives include Highland Park 12, well-rounded with some smoke or the easier to find Johnnie Walker Black Label. Rest assured it still works with any standard whisky too.

10ml Peter F. Heering AB Cherry Brandy,

Love the fact it calls itself “A fashion accessory, adding extravagance & civilization to the mix of some of the most legendary cocktails.” Avoid substituting with kirsche as it doesn't work.

·         60ml (Blood) Orange juice

The original recipe doesn’t specify blood orange as standard orange juice represented the “sand” and the ‘blood’ comes from other ingredients. However we like how the tart, grapefruit notes of the blood orange gives the cocktail more depth. Blood oranges aren’t easy to find so pre-squeezed Tropicana Sanguinello Orange juice can be used as a substitute.

Method

·         Shake ingredients together over ice

·         Strain into a chilled Nick & Nora glass.

·         Top with flamed orange peel & a frozen cherry.

To flame orange peel, run a flame back & forth over the rind side of a wide slice of peel then squeeze it into the flame over the glass to send oils bursting into the drink. Finish by rubbing the peel around the rim.