Name: Sangre Dulce Cocktail
Total time: 4 min
Cuisine: Cocktail
Ingredients: 50 ml Mezcal; 30 ml Blood orange juice; 7.5 ml Cinnamon syrup; 7.5 ml Fernet liqueur

Sangre Dulce Cocktail
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Serve in a Coupe glass

Ingredients:
1 ²⁄₃ oz	Del Maguey Vida Clásico Mezcal
1 oz	Blood orange juice
¹⁄₄ oz	Monin Cinnamon Syrup
¹⁄₄ oz	Fernet Branca liqueur

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of dehydrated blood orange slice wheel.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with orange slice.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Mezcal, cinnamon and bittersweet Fernet are big-hitting flavours which combine brilliantly in this characterful yet harmonious cocktail.

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Variant:

Succulent Blood.

History:

Created in 2013 by Regina Butler at Blackbird Bar in San Francisco, USA. Regina's original recipe calls for Fernet Vallet, a Mexican amaro that's sadly not available in the UK.

Nutrition:

One serving of Sangre Dulce Cocktail contains 160 calories

Alcohol content:

1.3 standard drinks
18.52% alc./vol. (18.52° proof)
17.6 grams of pure alcohol

More Bittersweet (e.g. Negroni) cocktails
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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Sara Wengert

17th February 2023 at 00:07

Blood orange doesn't add the necessary tartness. I'd sub in lime juice for half the blood orange juice.

Jesse C.

15th May 2021 at 17:37

I've seen Fernet Vallet rather than Branca called for elsewhere (also mentioned under 'History' for your Succulent Blood cocktail), would that happen to be the original recipe? Have you found that you prefer Branca in this cocktail?

Simon Difford

17th May 2021 at 07:16

Indeed, the original recipe calls for Fernet Vallet. I've added a note above and links to and from my Succulent Blood cocktail. Thanks for bringing to my attention.

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