Smoke, cherry, citrus, orange, caramel
Reminiscent of smoked cherry wood, this drink is a natural companion for ribs or poultry.
Named for the 1922 silent film, Blood and Sand, starring Rudolph Valentino, this drink’s blood-red color and smoky flavor make it the natural bullfighter’s choice. While the ingredients may look off-putting, there’s a reason this cocktail is a classic—just be sure to use fresh-squeezed orange juice to achieve proper acidity. The traditional recipe calls for equal parts of all four components, but we like it a bit modernized and double the Scotch. If you can find blood oranges, you can make a Bloody Blood and Sand, which is exceptional. If you love this cocktail, try its cousin, Remember the Maine (page 104).
1½ ounces (45 ml) Scotch (something husky, like Talisker)
¾ ounce (22 ml) cherry heering
¾ ounce (22 ml) sweet vermouth (Carpano Antica)
1 ounce (30 ml) fresh orange juice
Orange peel, for garnish
Shake ingredients with ice and strain into a chilled coupe glass. To garnish, twist the peel over the surface of the cocktail to express the oil. Then, run the peel around the rim of the glass and drop it into the drink.
ADA COLEMAN
During Prohibition, Americans looked to expat bars in foreign cities where imbibers could still thrive and the art of the cocktail endured—spots like London, Paris, and Havana. In London, Ada Coleman presided over the American Bar at the Savoy Hotel. She became rightfully world-famous there, serving an international crew who lapped up her creations and vivacious personality. What’s more, Coleman was mentor to Harry Craddock, who worked under her for four years and authored The Savoy Cocktail Book (1930), the influential cocktail record of the age.