Whisky cocktails don’t get much more classic than the Blood and Sand, so it was inevitable that it would feature on #MasterofCocktails sooner or later. This version has, however, been thoroughly pimped with some snazzy new ingredients!
Most of the tweets I received last night went along the lines of "I need to get me some of that", almost regardless of the ingredient that was being mentioned. They were all 100% spot on too - you do indeed need these in your life as they're properly crazy-good!
Let's get amongst them.
You’ll be needing these...
(only muggins here forgot the garnish didn’t he?)
List of Ingredients
20ml Inchmurrin – Batch 1 (That Boutique-y Whisky Company)
20ml Antica Formula Carpano Vermouth
20ml Professor Cornelius Ampleforth's Cherry Brandy – 2013
20ml Fresh orange juice
5 pipettes Acid Phosphate
Luxardo Maraschino Cherry (Garnish)
...and one of these beauties too.
First of all – you know the drill – chuck that coupette glass in the freezer.
Now, this is a whisky cocktail after all, and we've got an absolute belter here.
It's an Inchmurrin from That Boutique-y Whisky Company. Huge Sherry and a nice, punchy ABV to boot...
Most barmen agree that the traditional 1:1:1:1 ratio for the Blood and Sand isn't right for today's palate, and up the whisky accordingly. We're actually going to use the 1:1:1:1 ratio, but we’re using a 55% malt rather than a 40% blend to achieve the same effect.
So, 20ml of the Inchmurrin goes into a boston shaker.
Closely followed by 20ml of Antica Formula sweet vermouth:
Next up, 20ml of Professor Cornelius Ampleforth's Vintage Cherry Brandy:
This stuff is weapons-grade mental by the way. Just wait until you see the colour of the finished drink!
And, of course, 20ml of freshly squeezed (by you) orange juice. You'll know the difference, trust me.
Now at this point – have a taste of the mix. It's good. Very good in fact. But it's missing that final bit of 'zip'. If you were using juicing oranges, or picking them literally off the tree, you'd probably have a touch more acidity, but we're going to give this a lift using Acid Phosphate.
This stuff is a mixture of Phosphoric Acid, and a proprietary blend of Magnesium and Potassium Salts. It's ace. Get some.
You want 5 pipettes, give or take (depending on the acid content of the fruit).
Now taste the mix again... Not only is the acid content up (increased zip), but the salts have 'seasoned' the drink. Win.
Fill the shaker with ice and go at it hammer and tongs until the shaker frosts up.
This is what you’re after:
Now remove your chilled glass from the freezer and add a maraschino cherry.
Finally, double-strain the drink into the glass over the cherry.
This is why we double-strain, by the way:
And there we have it. The Blood and Sand. Cherry, orange, and superb whisky in perfect harmony.
The Acid Phosphate is really a key ingredient here. It makes the drink in my humble opinion.
So that's it for this week, next time we're going off-piste with a modified version of Brian Butterfield's favourite drink, The 'Fluffy Ruffles'.
Next week, you’ll be needing these…
Brugal 1888, Byrrh, Monin Sugar Syrup and a Lime.