Modern Meets Classic: Reimagining the Blood and Sand Cocktail
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The Blood and Sand cocktail is a testament to enduring tradition, carrying a legacy that has traveled from its creation in the 1920s to the modern bar scene. But what would we discover by examining this classic recipe through the lens of contemporary mixology?
The Origins of Blood and Sand
First crafted in 1922 in London as an homage to the film about a bullfighter, the Blood and Sand cocktail made its initial appearance in Harry Craddock's renowned The Savoy Cocktail Book in 1930. Composed of equal parts Scotch whisky, cherry liqueur (Heering), orange juice, and sweet vermouth, this blend was symbolic: the cherry liqueur evoking “blood” and the orange juice representing “sand.”
A Debate on Orange Juice’s Role
Despite its historical prominence, some bartenders find orange juice problematic, suggesting it disrupts the drink’s balance with its acidity. One critic quipped, “It tastes like orange juice with a splash of booze. Am I drinking a Screwdriver?” Ryan Casey, bar manager at The Living Room at the Dewberry Charleston in Southern California, shared, “I wouldn’t include this drink on my menu or choose to order it.” How, then, do today’s bartenders innovate to keep this classic relevant?
Reconsidering Proportions for Harmony
Scotch whisky and sweet vermouth, with their robust flavors, can overpower the lighter orange juice and cherry liqueur, leaning the drink towards a Rob Roy-like profile. This imbalance can also lead to an unappealing, cloudy appearance. Some bartenders have addressed this by reducing the amount of orange juice or replacing it with other citrus options such as blood orange juice, lemon juice, or grapefruit juice. More experimental versions even include red wine or beetroot juice for unique twists.
A Modern Take by Charlotte Voisey
William & Grant’s global brand ambassador Charlotte Voisey tackled the orange juice issue by substituting it with Solerno blood orange liqueur, complemented by lemon juice and grapefruit juice. This reimagined “Blood & Sanguinello” brings a modern play on sweet and sour while retaining the essence of the original.
The Minimalist Path of Ryan Casey
Ryan Casey’s approach is more straightforward: omitting juice altogether. Instead, he incorporates two citrus liqueurs, including Compass Box’s Orangerie, which features a Scotch whisky base. Stirred instead of shaken, this variation produces a rich, complex body akin to a modified Rob Roy, paying homage to the original with a contemporary feel.
Skill Over Recipe: The Perspective of TJ Vytlacil
Not all bartenders believe the fault lies in the recipe itself. TJ Vytlacil, founder and consultant of the Blood & Sand bar in Louisiana, argues that using the right technique and ingredients can make the original proportions work. “Using a less smoky Scotch whisky and freshly squeezed orange juice could mitigate the mentioned issues,” he suggests.
Vytlacil remains a staunch supporter of the classic version, noting that a well-crafted Blood and Sand, prepared in equal parts, still thrives in many award-winning establishments (such as using Lismore Scotch, Dolin sweet vermouth, and Heering cherry liqueur). His bar even offers multiple variations, including the popular Silver and Sand, featuring egg white, ginger syrup, and Dewar’s whisky infused with lemon elements.
The Art of Shaking and Presentation
Vytlacil also highlights the importance of technique. If a Blood and Sand appears dull and lifeless, it likely indicates inadequate shaking. Achieving the rich foam that makes the drink lively requires vigorous shaking, akin to the intensity needed for a Ramos Gin Fizz. If you’re not sweating by the end, you probably haven’t shaken it enough.