Succulent Blood

Difford's Guide
User Rating

Ingredients

Barware

Coupe
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

181 Calories

Styles & Flavours

Bartender

Succulent Blood image

Serve in

Coupe

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 mezcal
1 fl oz Blood orange juice
14 fl oz Cinnamon sugar syrup
16 fl oz Velvet Falernum
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Comment:

Mezcal and blood orange juice with sweet spice added with cinnamon syrup and clove rich falernum.

Origin:

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.

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