Back to the classics! I turned up some blood oranges while Cruising through Greenlife Grocery a couple of days ago. These hold a special spot in my heart. During a short stint in the Navy, they were the first fresh food we had after an extended time at sea. We were eating them (and stuffing them in our pockets) while we passed crates from the supply ship to storage areas below the deck. That was off the coast of Sicily – home of the best blood oranges.
Because of that memory, the Blood and Sand cocktail recipe stuck with me. I read about in Eric Felten’s column last year. It’s a drink from the cocktail golden age that on first glance seems like an odd combination. I had made some a while back with regular orange juice (fresh squeezed) and thought they were a little flabby. Blood orange juice has a little more acidity and makes the drink-
Blood and Sand from Eric Felten
- 1-1/2 oz Scotch
- 3/4 oz orange juice
- 3/4 oz Cherry Heering
- 3/4 oz sweet vermouth
Shake and strain.
Lovely. You get the base liquor flavor up front, the fruit flavors in the middle and a lingering finish of vermouth.
I put a southern twist on it for my second round using Borboun in place of the Scotch. Not quite as good. Next test will be with some rye – cheers