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

Average

4 stars

(9 ratings)

Cocktail Book

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

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.

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.

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.