BLOOD AND SAND
Blood and Sand: The 1920s Cocktail Named After a Silent Film
The Blood and Sand first appeared in print in Harry Craddock's 1930 Savoy Cocktail Book, though it was likely created in the 1920s around the time of the 1922 silent film "Blood and Sand" starring Rudolph Valentino. The film told the story of a Spanish bullfighter, and the cocktail's name references both the film and the imagery of the bullfighting arena.
What makes the Blood and Sand unusual is its use of Scotch whisky in a cocktail format. During the 1920s and 1930s, Scotch was typically consumed neat or with water, so using it in a mixed drink was unconventional. The cocktail uses equal parts of all four ingredients, creating a balanced drink where no single component dominates.
The combination works because the Cherry Heering liqueur adds sweetness and cherry depth that complements the Scotch's smokiness. The sweet vermouth contributes herbal and spiced notes, while the orange juice provides citrus acidity that brightens everything. The result is surprisingly harmonious despite the seemingly odd ingredient list.
The Blood and Sand experienced a revival during the craft cocktail renaissance of the 2000s when bartenders rediscovered forgotten classic recipes. The drink's reddish-orange color resembles its namesake, evoking the sand of a bullfighting ring stained with blood. Despite its dramatic name and unusual construction, it remains a sophisticated and surprisingly approachable Scotch cocktail.
RECIPE:
¾ oz Scotch whisky
¾ oz sweet vermouth
¾ oz Cherry Heering liqueur
¾ oz fresh orange juice
Orange twist for garnish (optional)
Method:
Add Scotch, sweet vermouth, Cherry Heering, and orange juice to shaker with ice
Shake well until chilled
Strain into chilled coupe glass
Garnish with orange twist if desired