How to Make a Blood and Sand Cocktail

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to make a Blood and Sand cocktail combining whiskey, vermouth, brandy, and orange juice.

Released on 2/10/2009

Credits

Starring: Eben Freeman

Transcript

00:09
Hi, this is Eben Freeman at
00:10
Tailor Restaurant in New York City.
00:13
Champagne cocktails are very popular
00:15
but how 'bout beer cocktails?
00:16
The Blood and Sand is a classic cocktail with
00:19
a scotch base that's been modified with
00:21
some sweet vermouth and a Dutch cherry brandy
00:23
called cherry heering.
00:25
It's very famous, found in another drink
00:27
called the Singapore Sling.
00:29
Then there's some fresh orange juice.
00:31
Now, in the classic cocktail, which is served
00:33
shaken and up, the orange juice sort of gets lost.
00:36
Here, we sort of modify the orange juice and
00:39
add a little bit of a modern touch with it
00:41
that I think really brings out
00:43
what's a great flavor in this drink
00:44
and that is the orange juice.
00:46
But we're gonna start at the core with
00:48
the same ingredients that would be in the classic cocktail.
00:54
Into a chilled mixing glass,
00:56
we're gonna put a dash of orange bitters,
00:59
one ounce of sweet vermouth, (five second pause)
01:08
and two ounces of scotch.
01:20
Then we're gonna add some ice
01:24
and stir the base of the drink.
01:29
Gonna use my Julep strainer to strain that
01:32
into a chilled, double old fashioned glass.
01:42
And this is where the beer comes in.
01:44
Again, in the classic drink, it uses cherry heering.
01:47
So, here I'm using a beer that's made up in Canada
01:49
and it's an ale that's brewed with cherries.
01:51
It's not a candy sort of cherry flavor
01:53
it's a more intense, sort of mellow flavor of cherries
01:57
like you'll find in the cherry heering.
01:59
And again, there's effervescence here, so
02:01
it's gonna lighten up that scotch.
02:03
Just gonna put approximately two ounces
02:05
of cherry ale into the drink.
02:11
And then for the most modern touch,
02:15
we're gonna add orange juice.
02:17
But this is orange juice that's had
02:18
a product called Versawhip which
02:20
is a soy protein in it and then whipped so
02:22
it actually becomes what I call an orange head
02:25
because of the dense foam that sits on top of the drink
02:28
and almost like the head of a Guinness,
02:30
it travels through the drink with you.
02:31
What's nice about it is that you really get
02:33
that little bit of foam on your lips and
02:35
you get that fresh orange flavor.
02:37
So, rather than the orange being lost in the drink,
02:39
the way it is with the classic,
02:40
here it's really highlighted and becomes
02:42
a nice, acidic note at the end of the drink.
02:48
Course, I think it makes it looks kinda pretty as well.
02:50
But this is a modern take on what's really
02:52
a classic cocktail and a little-known classic cocktail
02:56
using beer, not only for its flavor
02:58
but also for its effervescence.
03:00
It's the Blood and Sand.