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How to make the Blood and Sand – love it or hate it?

The Blood and Sand is a scotch-based cocktail that’s been around for 100 years. It’s a polarizing drink that’s sweet and juicy without being tart.

This is because it calls for orange juice, which is difficult to mix with due to its lack of acidity (lemon and lime are more affective against rich ingredients like liqueurs and sweet vermouth). So today I’m addressing this by making the Blood and Sand two ways! The first is how I’ve made it for years – leaving in the ice chips from shaking to offer a bit more texture. For the second drink I’m testing acid adjusted orange juice to see if that better balances the flavors. I’ve never tried this adjustment to the Blood and Sand, so I’m excited! Will it work? Is this a mistake? Am I doomed to struggle with this drink for the rest of time? Are you still reading this? Hope so. Cheers, everyone!

THE BLOOD AND SAND RECIPE 5:21

3/4 oz. (22.5 ml) Monkey Shoulder Blended Malt Scotch
3/4 oz. (22.5 ml) Cocchi Vermouth di Torino
3/4 oz. (22.5 ml) Cherry Heering
3/4 oz. (22.5 ml) fresh orange juice OR acid adjusted orange juice*
Orange slice & cocktail cherry for garnish

*ACID ADJUSTED ORANGE JUICE (lemon adjusted) 6:57

Combine 100ml fresh squeezed orange juice with 5.2g citric acid.
Stir to combine.

THE TOOLS

My workhorse double jigger: https://amzn.to/3lmmKrK
My go-to large shaking tin:
https://amzn.to/33vnMLJ
My go-to small cheater tin:
https://amzn.to/3qecbe5
Hawthorne strainer:
https://amzn.to/2VBUSWh
Digital scale:
https://amzn.to/3xbqcy0
Glass beaker set:
https://amzn.to/3BtpONV
Bar spoon:
https://amzn.to/3wkkDhg
Hand juicer:
https://amzn.to/3ioOwFe
Rubber bar mat (6″x12″):
https://amzn.to/3h2IJER
The mini goblet:
https://amzn.to/38juYw3
The coupe:
https://amzn.to/378o4xk

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