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 Clásico 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) |
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:
181 calories
Alcohol content:
- 1.5 standard drinks
- 19.58% alc./vol. (39.16° proof)
- 21 grams of pure alcohol
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