Name: Wood Sap and Sand cocktail
Total time: 4 min
Cuisine: Cocktail
Ingredients: 2 fresh Mint leaves; 45 ml Scotch whisky; 22.5 ml Mastiha liqueur; 22.5 ml Rosso/sweet vermouth; 22.5 ml Orange juice

Wood Sap & Sand cocktail
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Serve in a Coupe glass

Ingredients:
2 fresh	Mint leaves
1 ¹⁄₂ oz	Blended Scotch whisky
³⁄₄ oz	Mastiha liqueur
³⁄₄ oz	Strucchi Rosso Vermouth
³⁄₄ oz	Orange juice (freshly squeezed)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare mint leaf for garnish.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with mint leaf.

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Fresh and refreshing Greek mastiha replaces cherry liqueur in this riff on the classic Blood & Sand.

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Variant:

Blood and Sand (Difford's recipe)
Blood and Sand (classic recipe)
Velasco and Sand
Gringo's Blood & Sand
Iron and Sand
Peat, Blood, Sweat & Sand/a>
Bloody Blood & Sand
Perfectly Straight Blood & Sand.
Dutch Blood and Sand

History:

Created in August 2015 by yours truly at the Cabinet Room, London, England.

More cocktails by Simon Difford

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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Caspian Berggren

8th June at 18:05

Like most Blood&Sand riffs this benefits from a touch of added acidity. I added 0.5cl of lime juice and then this becomes a balanced, interesting B&S riff. The scotch and Mastiha work surprisingly well together with the mint.