Harry Craddock’s 1930 “The Savoy Cocktail Book” is an ambitious tome, to say the least. It contains over 750 recipes, most of which none of us have ever even heard of, let alone made or tried. Anyone care for a Castle Dip? How about a Hop Toad? The point here is that for every bonafide classic that first appeared in “The Savoy,” there are roughly 50 others that have gone all but forgotten.
How and why some rise to the top while others sink to the depths of history is anyone’s guess. One thing we can say, though, is that the quality of each recipe often has something to do with its staying power, but there are indeed exceptions to that rule. Take the Blood and Sand, for example. You might not have a nailed-down spec for it, but if you work behind the bar or consider yourself a cocktail geek, you likely know of its existence and can probably name some of the ingredients. Beyond that, you might also be familiar with the fact that most in the biz think it’s not a very good drink. So why does the Blood and Sand remain in the modern vernacular, and how can we make it good?
Joining us today to teach us how to do exactly that is Izzy Tulloch, head bartender at New York’s Milady’s. On this episode of “Cocktail College,” we’ll break down the history of the Blood and Sand, talk Scotch, and discuss the hardships of incorporating orange juice into cocktails. Tune in for more.
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Izzy Tulloch’s Blood and Sand Recipe
Ingredients
- ¾ ounce very fresh orange juice
- ¼ ounce Carpano Antica sweet vermouth
- ¼ ounce Punt e Mes
- ¾ ounce Cherry Heering
- 1 ounce Monkey Shoulder Blended Scotch
- Garnish: lemon twist (express and discard)
Directions
- Add all ingredients to a cocktail shaker with ice.
- Shake vigorously until chilled.
- Double-strain into a chilled sour glass.
- Express and discard a lemon twist to garnish.
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