Blood and Sand (Difford's recipe)

Your rating for Blood and Sand (Difford's recipe):

Your rating has been registered. Thank you!

Blood and Sand (Difford's recipe) image

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

Garnish:

Orange zest twist (discarded) & Luxardo Maraschino cherry

Comment:

The equal parts (scotch, cherry brandy, sweet vermouth and orange juice) formula from the 1930 The Savoy Cocktail Book is the accepted classic Blood & Sand recipe but results in a cocktail that’s a tad sweet for hardened whisky drinkers. This formula with slightly increased Scotch and orange juice is dryer and fresher. Those with a taste for Scotch and a slightly drier drink may also appreciate the additional spoon of Islay malt.

Nutrition:

There are approximately 202 calories in one serving of Blood and Sand (Difford's recipe).

Buy ingredients

Buy direct from The Whisky Exchange

£33.75
Makes this drink 23.33 times
£23.45
Makes this drink 31.11 times
£8.45
Makes this drink 33.33 times
£58.45
Makes this drink 140.00 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

Previous Cocktail Previous Cocktail

Previous Cocktail

Blood and Sand (Classic formula)
SHAKE all ingredients with ice and fine strain into chilled glass.

Next Cocktail Next Cocktail

Next Cocktail

Dutch Blood and Sand
SHAKE all ingredients with ice and fine strain into chilled glass.

Blood and Sand cocktail

Blood and Sand cocktail

Probably the best-known Scotch whisky based cocktail, the Blood & Sand is traditionally made with equal parts blended Scotch whisky, cherry brandy, sweet vermouth and orange juice,...

Cocktail shakers & how to shake a cocktail

Cocktail shakers & how to shake a cocktail

Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.

How to strain a cocktail

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...

Cherry brandy & cherry (cerise) liqueurs

Cherry brandy & cherry (cerise) liqueurs

Cherry 'brandy' is traditionally the largest category of cherry liqueurs. A confusing term as most of these liqueurs are actually made by macerating cherries in neutral spirit...

Orange juice

Orange juice

The orange is now so commonly available in our shops and markets that it’s hard to believe it was once an exotic and expensive luxury. Although native to China, its name...

Vermouth

Vermouth

Vermouth is a fortified wine, part of the ‘aromatised’ wine family, flavoured with aromatic herbs and spices. It is distinguished from other aromatised wines due to its being...

×
  • Welcome to
  • Receive updates packed with drinks, bars and cocktails content
  • Please confirm you are over 21 years old and enter your email
  • No thanks, continue to diffordsguide.com
CSS revision e9e165b