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Definitely bump up the scotch to 30ml, as per the standard Difford recipe. As Chris says, the blood Orange stands up much better than standard (navel) oranges. Maybe historical oranges were more flavoursome? I can also see the appeal in Ian’s use of Cynar. I had tail end of bottles and added a little punt e mes into the vermouth mix, which was very nice. Current fave is still the “Perfect “ version tho, with its blend of vermouths and cherry brandies.
Blood orange juice contrasts with and stands up to the scotch better than ordinary orange juice, and it gives the drink more of a Sangre De Toro color.
I did also mean to note that this version, as well as the Difford’s Blood & Sand, are much superior to the original for Scotch lovers, in my opinion. The original excels as a gateway to Scotch for people who don’t like Scotch, though.
Skipped the Islay and used my homemade cherry liqueur (2:1 cognac:vodka, cherries, sugar, vanilla), along with Monkey Shoulder and Cocchi Storico. Very nice and layered, with the sweet/tart cherry liqueur and spiced Cocchi really coming together.
Though a small amount, the Islay Scotch was surprisingly very forward. A fairly balanced cocktail, not too sweet, with the Blood orange coming through at the end.