Blood and Sand Cocktail: Scotch, Sweet Vermouth, Cherry Liqueur and Orange Juice

Put a coupe or small martini glass in the freezer for 10 minutes so it is frosty when you pour.

Serves 1

Ingredients

• 25 ml blended Scotch whisky
• 25 ml sweet red vermouth
• 25 ml cherry liqueur (Cherry Heering)
• 25 ml freshly squeezed orange juice (blood orange if available)
• Ice cubes, for shaking
• 1 strip of orange peel, for the twist
• 1 brandied cherry, to garnish (optional)

Instructions

1. Put a coupe or small martini glass in the freezer for 10 minutes so it is frosty when you pour.
2. Squeeze the orange juice fresh and strain out any pulp; bottled juice makes the drink flat and overly sweet.
3. Fill a cocktail shaker two-thirds full with ice. Add the Scotch, sweet vermouth, cherry liqueur and orange juice.
4. Shake hard for 12 to 15 seconds, until the outside of the shaker is frosted and painfully cold. Orange juice needs vigorous shaking to give the drink its light, silky texture.
5. Double strain through a fine sieve into the chilled glass to catch any ice shards.
6. Hold the orange peel over the surface and twist it sharply to spray its oils across the drink, then drop it in or rest it on the rim. Add a brandied cherry if you like.
7. Serve immediately, while the drink is still ice-cold and the citrus aroma is at its brightest.
8. The Blood and Sand first appeared in Harry Craddock's 1930 Savoy Cocktail Book, named for the 1922 Rudolph Valentino bullfighting film, and it remains one of the very few classic cocktails built on Scotch. Four equal parts sound unlikely on paper, but the smoky whisky, rich vermouth and dark cherry fold into the orange juice to make a drink the colour of an October sunset, which is exactly when it tastes best.

Nutrition (estimated, per serving)

• Calories: 190 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 14g
• Fiber: 0g
• Sugar: 12g
• Sodium: 5mg