The Blood and Sand cocktail is actually pre-tiki, although the idea of putting “sand” into your name almost always guarantees it’s of the tropical variety. And all that toreador fanfare at the bar smacks of Tiki’s theatrics. But this drink goes a bit further back in time than the Tiki era, as it takes its name from Valentino’s 1922 bullfighting movie and appears in the 1930 Savoy Cocktail Book (and not an original name by myself, which for some reason, people were really confused about when I originally offered this recipe up on Serious Eats). And really, what about the Scotch? Scotch seems like such an un-tiki spirit. But every liquor nowadays can star in a tropical libation.
And for me, whipping it up into a frozen version makes it even more so.
Which brings me to today’s drink. Let’s all be honest here; the Blood and Sand cocktail is not really good. All that orange juice, ugh. Orange juice as a mixer is like adding a lot of bland, marginally flavored water to your drink. And you usually need A LOT of it to even taste the essence of the orange. So what you usually get when you order a Blood and Sand cocktail is something very unbalanced.
This drink tries to mix that up, adding more flavor and using the original blood orange juice in place of just plain old OJ. And on top of that, a bit of Grand Mariner for extra orange sweetness. There’s some super peaty scotch in here, but if that’s not your bag, sure, I guess go for something a bit more subdued. Keep in mind though that this is a very cold drink, and you need that extra flavor to punch it up. I’ve also batched this for 4 because if you’re having frozen cocktails, you’re having a party. Even if that party is for one.
Makes 4 drinks
6 ounces peated Scotch whisky, such as The Peat Monster
4 ounces fresh blood orange juice from about 4 blood oranges
3 ounces sweet vermouth, such as Carpano Antica
2 ounces Luxardo cherry syrup
1 ounce Grand Marnier
4 dashes Angostura bitters
4 blood orange slices and 4 Luxardo cherries, for garnish
- Pour Scotch, blood orange juice, sweet vermouth, cherry syrup, Grand Marnier, and Angostura bitters into a resealable freezer-safe container. Seal and freeze for at least 8 and up to 24 hours.
- When ready to serve, pour Scotch mixture into a blender with 4 cups ice. Blend until smooth. Divide between four coupe glasses and garnish each glass with an orange slice and Luxardo cherry.