How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
Dehydrated blood orange slice
Mezcal and blood orange juice with sweet spice added with cinnamon syrup and clove rich falernum.
Created in February 2014 by yours truly (Simon Difford) after misreading the recipe for a Sangre Dulce by Regina Butler at Blackbird Bar in San Francisco. I used Valet 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 this cocktail's name.
There are approximately 181 calories in one serving of Succulent Blood.