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BARS + DRINK
BLOOD AND SAND
Inspired by the 1922 silent film of the same name about a
bullfighter, on paper this sounds like a frankly bizarre drink,
but the ingredients combine to create an alluring whole.
Be sure to use Heering cherry liqueur, and to freshly
squeeze - and fine strain - your orange juice.
Glass: Coupe or Cocktail Method: Shake with ice and strain
into the glass. Garnish with orange zest.
25ml The Macallan Gold � 25ml sweet vermouth
� 25ml Heering cherry liqueur � 25ml orange juice
If this recipe looks familiar, that's because it's a twist on a
Manhattan, switching Scotch in and rye whiskey out.
You can play around with the measures in this to suit
your palate; I prefer my Rob Roys edging on the
slightly sweeter, richer side.
Glass: Cocktail Method: Measure ingredients into an icefilled
mixing glass, stir until cold, strain into the glass and
garnish with a maraschino cherry or lemon zest.
50ml Tamdhu 10 year old � 20ml sweet vermouth
� 1 dash Angostura bitters
Despite having been created by bartender Sam Ross at Milk
& Honey New York in only 2005, this drink feels and tastes
as if it's been around for decades. If you're looking for a
true modern classic cocktail, this is it.
Glass: Rocks Method: Add all the ingredients except the
Ardbeg to a shaker with ice and shake vigorously. Strain into an
ice-filled rocks glass, then pour the Ardbeg on top as a float.
50ml Johnnie Walker Black Label � 20ml lemon juice
� 20ml honey ginger syrup* � 10ml Ardbeg 10 year old
*Measure 100ml of honey and 100ml of water into a pan. Finely chop a
3cm-long piece of ginger and add to the pan. Bring to the boil, then simmer
for five minutes. Leave the syrup to cool before fine-straining.
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