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Stenton

1 1⁄2 oz Scotch
1⁄2 oz CioCiaro
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Cherry Liqueur, Cherry Heering
1 bsp Lemon juice
1 rinse Mezcal
1 twst Orange peel (as garnish)
1 Brandied cherry (as garnish)
Instructions

Stir, strain, up, garnish.

Notes

An aromatic, slow-sipping version of the Blood & Sand.

Cocktail summary
Created by
Rafa García Febles, NYC.
Year
2014
Is an
altered recipe
Curator
5 stars
User rating
4 stars
(9 ratings)
Yields Drink

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From other users
  • Made with additional 1 ds orange bitters and 1 ds spiced cherry bitters.
  • Sweet cherry up front, then breadth of herby/spicy components comes in. Tootsie Roll aftertaste. — ★★★★
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Comments
Dan commented on 9/22/2016:

Excellent. I used lemon because orange scares me (uh, and I didn't have one on hand). I'd try the orange next time.

Update: Made again with orange juice and peel. Much better. I also sub'd a very strong and bitter version of Amer Boudreau for the CioCiaro. Excellent.

drinkingandthinking commented on 11/27/2023:

Not bad. I like it better than a Blood and Sand but I'm generally not a fan of scotch cocktails. Lemon is hard to get right. Also maybe a sweeter vermouth like di torino.

Shawn C commented on 12/13/2023:

Very good. I used Johnnie Walker Black w/VIDA mezcal rinse--these had some synergy with a little peat, and a little earthy mezcal at the sip creating a broader and nuanced flavor. The small amount of lemon juice (1/6 oz = 1 barspoon = 1 teaspoon) brightens the berry/grape of the vermouth and the cherry without getting in the way or dominating. The composition was deeply and pleasantly fruity with a clean finish.