Like the 1922 Rudolph Valentino film of the same name, the Blood & Sand is an oldie but a goodie. The recipe first appeared in the 1930 Savoy Cocktail Book, but over the last year or two has been increasingly spotted at savvy bars all over town. You can find the Blood & Sand at Downtown Cocktail Room and listed on menus at Herbs & Rye, in the Library Bar at Marquee in the Cosmopolitan and most recently at Savile Row in Luxor, where lead bartender Ray Srp made the sage decision to add it to the lounge’s cocktail list.
“The inspiration to add it to the menu was to have a list of classic cocktails that are the foundation of our craft and to provide unique choices that our guests may not have heard of or tried. Besides offering a unique cocktail to our classic cocktail page—along with the Sazerac—it offers a whiskey choice to keep the menu well-rounded.”
While beloved by those who appreciate a well-made classic, the combination of ingredients is rather unusual. “The taste is smoky, citrus and sweet, almost savory,” Srp explains. So please reserve judgment until after the first sip, maybe the second. Even the perfect suit requires a fitting or two.
Add ¾ ounce Dewar’s 12-year-old scotch, ¾ ounce Cherry Heering, ¾ ounce Carpano Antica sweet vermouth and ¾ ounce fresh orange juice to a shaker glass. Add ice, shake and strain into a chilled cocktail glass. Garnish with the oils of a flamed orange peel, discard and float a fresh orange peel on top.