BLOOD AND SAND on adrianneelizabeth.blogspot.se

And lastly, a lesser known bourbon cocktail (just
something to impress your bourbon savvy friends):  The Blood and Sand (scary
name, strangely tasty drink).  This prohibition era cocktail, was named after
the movie, Blood and Sand, starring Rudolph Valentino, about a young-boy who
becomes a famous bull-fighter.
3/4 oz. Scotch Whiskey (can substitute bourbon of your
choice)
3/4 oz. Cherry Herring
3/4 oz. Sweet Vermouth
3/4 oz. Orange juice (preferably
fresh-squeezed)
Combine in shaker with a scoop of ice.  Shake and strain
into cocktail glass.  Garnish with orange and enjoy!
Recently, BarSmarts deemed the Blood and Sand
one of the Top 25 cocktails that every bartender should know how to make
well.  Blood and Sand on

Cherry Heering Russian cocktail on smallscreennetwork.com

http://www.smallscreennetwork.com/video/525/absolut_chris_patino_russian_cocktail/

Heering on chickenangel.com

HTTP://CHICKENANGEL.COM/CATEGORY/BOOZE
Kelsey’s not going to comment on this one
I wanted to make something with the Cherry Heering (mostly because I just really like saying “Cherry Heering” because of the way it makes me want to say “Cherry Herring” which makes me think of swedish fish, which, really, taste-wise, is not far off) and I found recipes for Singapore Slings and variations of, from which I concocted my own devious cocktail.
And when I say “devious”, I obviously mean “grossly sweet and girly”. I didn’t mean for it to be so. But I guess you can’t have Cherry Heering, Benedictine and St. Germain together without getting something, you know, sweet.
So here it is. A drink we may never try again. It’s not bad, really, just wussy.
1 1/2 oz Junipero gin
1/2 oz Cherry Heering
1/4 oz Benedictine
1/4 oz St. Germain
1/4 oz lime juice
dash(es) Angostura bitters
Shake gently with ice, strain into glass and top with soda water.

Cherry Heering Blood and Sand on heresparklope.com

http://heresparkslope.blogspot.com/2011/03/know-your-bartender-will-noland-sidecar.html

…Their cocktail program, engineered by Louisville-born Will Noland, incorporates plenty of Southern classics like sazeracs and Ramos fizzes, but specialties like the Spicy Jesus (with gin, Pimm’s, ginger syrup, grapefruit, lemon, and hot sauce) and the Blood and Sand (Scotch, Heering cherry liqueur, sweet vermouth, and orange juice) show some real creative genius. He can be found behind the bar Tuesday and Friday nights, and on Sunday during brunch. ….

Singapore Sling at Lukshon Culver City CA on Foodgps.com

….My friend Krystal went traditional, selecting a Singapore Sling ($12) with Plymouth gin, cherry heering, Benedictine, combier orange, pineapple and bitters…..

http://www.foodgps.com/lukshon-culver-city/

Cherry Heering in a mai Tai on Pantrydiaries.com

Without a Doubt The World’s Best Mai Tai!
Posted by Shelly Perry (03/29/2011 @ 10:18 pm)

It is no exaggeration to say that these are the best Mai Tais of all time…ever!

With spring and summer right around the corner you may be looking for a special cocktail to celebrate the season!
To quote the creator, “This elixir is to be consummed in Miami, poolside!”
With special friends, I might add!

But if you aren’t in Miami and don’t have special friends, you certainly will be feeling the magic if you make this cocktail!

The recipe:
8 oz dark Gosling’s Rum
12 oz light Mount Gay Rum
4 oz Cointreau or Triple Sec
4 oz almond syrup
8 oz fresh squeezed orange juice
8 oz pineapple juice
4 oz freshly squeezed lime juice
Just a splash of Heering Cherry Liqueur
4 oz Key Lime soda if you want
Lots of ice!
Fiddle with the rums. Add more if neccessary to taste.

Cherry Heering at Manifesto on Kansascity.com

Newly reopened Manifesto reflects rapid-fire changes in cocktail culture

Travel the world
Who needs a passport when you can order a drink at Manifesto? Try Brazilian cachaca in the Winter in Buenos Aires, Chilean pisco in the Ode to San Francisco (apologies to Peru, but its pisco remains maddeningly hard to find) or Del Maguey mezcal from Mexico in the smoky and seductive Old Oaxacan.
Japan? You’re covered with the Brass in Pocket, made with Yamazaki 12-year single malt, Benedictine, Cherry Heering and whiskey barrel aged and cherry bitters.
http://www.kansascity.com/2011/03/08/2705825/newly-reopened-manifesto-reflects.html#storylink=rss

Cherry Heering Blood and Sans on hihatlounge.com

http://hihatlounge.com/post/4193500447/thursday-aug-19-1926-rudolph-valentino-lay-in

“Thursday, Aug. 19, 1926, Rudolph Valentino lay in a New York hospital bed under the misapprehension that he was going to live. His emergency surgery for appendicitis and gastric ulcers had been a close-run thing. But resting comfortably before the peritonitis set in, Valentino took questions from the press. Asked his “favorite screen character among the parts you played,” the actor did not name the Sheik. “The part I like best was my role in ‘Blood and Sand,’ ” he said. “If I had died, I would have liked to be remembered as an actor by that role — I think it my greatest.” The poor fellow did die a few days later and, alas, is now remembered as the Sheik, not as the bullfighter of “Blood and Sand.” Not only has that role been largely forgotten, but so has the strange but delicious cocktail the film inspired.”
– Eric Felten, Wall Street Journal
The Blood and Sand has become a bit of a passion for myself (Daniel Dufek, Hi Hat) and #sweetpete78 (#Balzacwinebar). I make it for him nearly every time I’m behind the bar and he’s on the other side. We’ve come up with a variation, unofficially called the “Afghani Doorkicker,” along with various other unnamed versions. For me, the original was and still is a revelatory drink. A combination of ingredients that shouldn’t work together but do; a reminder to never stop experimenting behind the bar, and a reassurance that it’s okay to sometimes throw out the strictures in my head about proportions and what should and shouldn’t lie together in a mixing glass.
I like mine this way:
1 oz blended scotch (Famous Grouse or Dewar’s)
.75 oz Cherry Heering
.75 oz Sweet Vermouth (don’t skimp on the vermouth. it can easily ruin a great drink)
1 oz fresh-squeezed orange juice
2 dashes Angostura bitters
1 lemon zest and peel for garnish
The “Afghani Doorkicker” is the same proportions but with Laphroaig 10 substituted for the blended scotch, and 1/4 oz of the Cherry Heering swapped out for Cynar, a bitter Italian liqueur, not unlike Campari, but distilled from artichokes. The Laphroaig gives a peaty smokiness that kicks in right away (hence the name), and the Cynar tames the overall sweetness of the drink, triggering the bitter taste receptors, making for a longer finish.
Ask me about either version the next time you’re in, and we can wax philosophical about scotch in cocktails and Rudy Valentino. Or I can just shut up and let you enjoy your drink.

Cherry Heering and champagne on thisnext.com

http://www.thisnext.com/photo/cherry-heering-hl-sv-usg-__i9p8odsfwuhhl77coh1rz53emvk-sa-x-ei-krpityyofimaoqub4l4n-sqi-2-ved-0cfyq9qewbw

Blood and Sand on utahmixologist.com

http://www.utahmixologist.com/2011/03/blood-and-sand-cocktail-will-cure-those.html

Recently the Utah Mixologist wrote about the reincarnation of Salt Lake City’s venerable Bar X as a cocktail bar. The cocktail menu included a classic cocktail found in the Savoy Cocktail Book (1930) that this mixologist had never tried: the Blood and Sand. The Blood and Sand was created in 1922 to capitalize on the popularity of the Rudolf Valentino movie of the same name. Researching this recipe led to Ted Haigh’s Vintage Spirits and Forgotten Cocktails, where you can find a short discussion of the history of the Blood and Sand, along with an interesting variation on the recipe. The original Savoy recipe calls for equal parts of all ingredients, and tastes pretty good, but Haigh’s recipe adds an additional quarter ounce of both OJ and Scotch and makes a perceptible improvement.

A word of warning: the color of the Blood and Sand has more sand than blood in it, which makes presentation problematic. Cherry Heering Liqueur® is reddish in color, but once the Vermouth, Scotch, and OJ are added, you end up with a distinct, brownish hue. So if you’re serving these to friends or at a party, try to use glasses with a complementary color or use some colorful cocktail picks to jazz things up. Be sure to experiment with the ingredient variations given below to see which proportions work best for you. An easy way to do this is to mix a batch using the classic from the Savoy recipe, taste it, and then add the extra quarter ounces, stir a little, and taste it again. Post your findings here to let us all know which variation tastes best to you.

Blood and Sand (Savoy)
• 3/4 oz Orange juice
• 3/4 oz Blended Scotch (Dewars® works)
• 3/4 oz Cherry Heering Liqueur®
• 3/4 oz sweet vermouth

Fill a cocktail shaker 2/3 full of ice. Add ingredients and shake until your hand gets cold. Strain into a pre-chilled cocktail glass. Garnish with a cocktail (or Maraschino) cherry and ride off into the desert.

Blood and Sand (Ted Haigh variation)
• 1 oz Orange juice
• 1 oz Blended Scotch
• 3/4 oz Cherry Heering Liqueur®
• 3/4 oz sweet vermouth

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