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 liqueur|
|1/6 fl oz||Lime juice (freshly squeezed)|
Read about cocktail measures and measuring.
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. 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.
One serving of Succulent Blood contains 181 calories.