|2 fl oz||Del Maguey VIDA mezcal|
|1 fl oz||Blood orange juice|
|1⁄4 fl oz||Cinnamon sugar syrup|
|1⁄6 fl oz||Velvet Falernum|
Mezcal and blood orange juice with sweet spice added with cinnamon syrup and clove rich falernum.
Created in February 2014 by yours truly (Simon Difford) after misreading the recipe for a Sangre Dulce by Regina Butler at Blackbird Bar in San Francisco. I used Velvet Falernum in place of Fernet Vallet but the resulting drink tasted good.
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 this cocktail's name.