Succulent Blood

Difford's Guide
User Rating (11 ratings)

Serve in a

Coupe glass

Garnish:

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 liqueur
1/6 fl oz Lime juice (freshly squeezed)
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Review:

Mezcal and blood orange juice with sweet spice added with cinnamon syrup and clove rich falernum.

History:

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. Then, in May 2022, updated to add a splash of lime juice thanks to a comment by Ulysses Grand.

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.

Nutrition:

One serving of Succulent Blood contains 181 calories.

Alcohol content:

  • 1.5 standard drinks
  • 19.58% alc./vol. (39.16° proof)
  • 21 grams of pure alcohol
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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
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