Serve in aCoupe glass
Dehydrated blood orange slice
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|2 fl oz||Del Maguey VIDA mezcal|
|1 fl oz||Blood orange juice|
|1/4 fl oz||Cinnamon sugar syrup|
|1/6 fl oz||Difford's Falernum|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Mezcal and blood orange juice with sweet spice added with cinnamon syrup and clove rich falernum.
Created in February 2014 by yours truly after misreading the recipe for the Sangre Dulce cocktail by Regina Butler at Blackbird Bar in San Francisco. I used Velvet Falernum in place of Fernet Vallet but the resulting drink tasted good.
Mezcal is distilled from agave plants which are categorised 'Succulents' - plants which are thickened and fleshy, allowing them to retain water in arid climates - hence, coupled with blood orange juice, this cocktail's name.
There are approximately 181 calories in one serving of Succulent Blood.