The Chanticleer Society Blood and Sand

I’ve had a few of these at bars that have blown me away, but all attempts at home have left me feeling a lettle less swashbuckling than Rudolph Valentino.
I’ve made it at home using Famous Grouse, fresh squeezed orange juice, Cherry Heering, and Cinzano Rosso using the Dr. Cocktail ratios (1:1:3/4:3/4) and the cocktailDB ratios (3/4:3/4:1/2:1/2). Though the cocktailDB ratios are more to my liking, it still lacks an oomph from places I’ve had it. Though the obvious answer would be to go to said places, they’re in faraway cities so its out of the question.
So, do you have particular ratios/brands that work best for you?

** I must say I have nothing against Dr. Cocktail – in fact his book has served as the primary text in my haphazard mixology education.

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Chad Parkhill replied on 20 Mar 2011 4:50 AM
Some thoughts:
Early versions of this cocktail use equal parts of all ingredients, so you could try 3/4 of an ounce of each, then tweak your preferred ratios from there.
Of couse, the quality of your ingredients determines the quality of your cocktail. Maybe a nicer scotch than the Famous Grouse would give it a kick? Also, are you using really fresh vermouth? If it’s been open for more than a month, it’s probably a little flat. Perhaps you could consider another brand of red vermouth? (I’ve seen a video where Diego Garcia uses Punt E Mes instead of Cinzano, and Antica Formula might be nice if the vanilla notes don’t stomp all over the other ingredients.)
Finally, if the flavours in the drink aren’t cohering together nicely, I’d be inclined to add a dash of orange bitters (Ango or Regan’s) in. I know it’s not in the original recipe, but orange bitters certainly weren’t outside of the repertoire in 1922 …

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