Blood & Famine

1 oz Irish whiskey, Bushmill's
1 oz Cherry Liqueur, Cherry Heering
1 oz Sweet vermouth
1 oz Orange juice
1 twst Orange peel (flamed, as garnish)
Instructions

Shake / B&S glass
Flamed Orange

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • good- made with Luxardo; look up related cocktails
Similar cocktails
MOJO1229 commented on 2/03/2017:

<br />
<p>
Remarkably similar in taste to "Blood & Sand." I was surprised given Blood & Sand has scotch as its base liquor, while Blood and Famine uses Bushmill's Irish whiskey for its base liquor (I chose Black Bush because of its strong, sturdy body notes). I also used Dolin Rouge for Blood and Sands' sweet vermouth. Black Bush manages to make its presence known over the other ingredients, that are also in Blood & Sand, which explains why both taste somewhat similar. The Blood & Sand is somewhat sweeter, as I used Dewar's scotch (a pleasant, light in body, blended scotch). In short, if you like one, you'll like the other. I rated Blood & Famine at 4.0.</p>

drinkingandthinking commented on 12/18/2018:

Nice and sweet, but not too sweet. I like it better than blood and sand! I used Tullamore Dew, Chinato vermouth and fresh squeezed orange - lovely!

Quick Sand

1 1⁄2 oz Sloe gin
1⁄2 oz Scotch
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Orange juice
1 twst Orange peel
Instructions

Combine all ingredients in shaker. Fine strain into a coupe and garnish with a flamed orange.

Yields Drink
Authenticity
Altered recipe
Creator
TJ Vytlacil, Blood & Sand
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
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1818

2 oz Tequila, Espolon
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Chinato
3⁄4 oz Lime juice
1⁄2 oz Cherry Liqueur, Cherry Heering
Instructions

Dash of mole bitters.
Double Rocks
Lime Wheel Garnish

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Iamthatbenj commented on 3/01/2013:

I hate to be the guy who says "This tastes just like x!!", but this tastes just like peanut butter and jelly. Very uncanny.

drinkingandthinking commented on 10/26/2018:

I thought that the 3 stars couldn't be right, then I mixed this up and I'm sorry but it was vile. I added 1/2 oz. Cointreau which made it a 2 star, but not worth repeating. Again, sorry, but this just ain't worth drinking.

Baby Don't You Change

2 oz Trinidad rum, Scarlet Ibis
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
1⁄2 oz Riesling
1⁄2 oz Campari
Instructions

Shake
Strong Wine Glass / Rocks
Lemon Twist

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Grounds For Divorce

2 oz Bourbon, Buffalo Trace
1⁄2 oz Averna
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Campari
Instructions

Dash of Aromatic Bitters
Stir / Coupe
No Garnish

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(41 ratings)
From other users
  • Used Gran Classico instead of Campari. Used Bitter Truth Areomatic for the bitters. Used Jim Beam black for the bourbon. Rate 4
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mahastew commented on 2/09/2012:

I was optimistic, but it came out too bitter for me, which is saying a lot, because I like Eeyore's Requiem, among others. So, I added 1/4 oz rich syrup, and then it was sweeter, but still too bitter. I give it 3/5.

multiVCA commented on 2/13/2012:

Delicious. Exactly my preferred level of bitterness.

Roro commented on 11/08/2013:

How about substituting Gran Classico for the Campari?

AmyJ commented on 1/25/2014:

I found that a 'Negroni' style combo 1:1:1 of Campari, bourbon (Bulleit) and Averna made a very appealing beverage. Would post, but too similar to others I think.

Dan commented on 3/22/2015:

Rather nice, if a touch sweet. I think I might try rye (aromatically drier than bourbon), reducing the 1/2 oz parts to maybe 1/3 oz, an adding 1/3 oz dry vermouth or sherry.

Love Burns

2 oz Puerto Rican Rum, Don Q
1 oz Lemon juice
1 oz Simple syrup (Raw)
3⁄4 oz Chinato
1 oz Sparkling rosé wine
3 ds Grapefruit bitters, Bitter Truth Grapefruit
Instructions

Combine everything besides the champagne into mixing tin and shake. Fine strain into a collins glass and top with champagne. Garnish with Grapefruit twist

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
TJ Vytlacil, Blood & Sand
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Elisabeth

1 oz Gin
2 t Swedish Punsch
1 bsp Fernet Branca
1 twst Lemon peel
Instructions

Stir with ice and strain. Twist the lemon peel and drop it in.

Notes

Still a bit rough around the edges, but it's quite nice. Might sub the Fernet for another bitter ingredient.

Yields Drink
Authenticity
Your original creation
Creator
Leo Lahti, Bee Bar, Göteborg, Sweden
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • Doubled all ingredients. Okay. Grew on me. I wonder if rye instead of gin (in the Toronto direction) might work.
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To Be Continued

1 1⁄2 oz Calvados
3⁄4 oz Lemon juice
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Orange liqueur, Solerno blood orange liqueur
1⁄2 oz Cinnamon syrup
2 ds Bitters, Angostura
Instructions

Add all ingredients into shaker. Shake. Fine strain into cocktail glass. Serve up with long lemon twist.

Notes

Cinnamon syrup is equal parts sugar and water with three to four cinnamon sticks steeped over night

History

Spin off of a classic brandy crusta.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Mark Mathis
Curator rating
Not yet rated
Average rating
4.5 stars
(19 ratings)
From other users
  • Incredibly well-balanced but also reminds me of apple pie (without being cloying). — ★★★★★
  • back off slightly on Lemon juice
  • Used fireball cinnamon whiskey instead of cinnamon syrup — ★★★★★
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Zachary Pearson commented on 11/19/2011:

Mark,

I moderated this very slightly in three places: First, to move the instructions for making the cinnamon syrup into the Notes section - does this get heated, or does everything combine overnight? Second, I tweaked Angostura Bitters, Angostura to Bitters, Angostura, and finally, changed the cocktail to an Original Creation.

Can you clarify how the cinnamon syrup is made?

Thanks, Zachary

Dan commented on 11/19/2011:

Curated to change the Solerno liqueur to be a brand of Orange liqueur, rather than Blood orange juice.

Arrack Sour

1 1⁄2 oz Batavia Arrack
3⁄4 oz Lemon juice
1⁄2 oz Maraschino Liqueur
1⁄2 oz Simple syrup
1⁄2 oz Egg white
2 ds Peychaud's Bitters
1 twst Lemon peel (as garnish)
Instructions

Dry shake, ice, shake, strain, coupe, lemon twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Lane Ford, Delarossa, SF
Source reference

Left Coast Libations p. 38

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Nicely balanced. Light-tasting, but not without backbone. A little tart, a little sweet, some funk from the arrack. And pink!
  • I did the bitters atop the egg white. Creamy and then really funky.
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efullerton commented on 3/09/2014:

It may not be for everyone, but the Maraschino and Batavia Arrack really worked for me, two unusual flavors working in concert - 4 stars

1794

1 1⁄2 oz Rye
3⁄4 oz Sweet vermouth
3⁄4 oz Campari
1 ds Bitters, Bittermens Xocolatl Mole (optional)
1 Orange peel (optional, flamed, as garnish)
Instructions

Stir, strain, rocks glass, no ice

Notes

Lord Hobo (Cambridge, MA) uses Mole bitters, a flamed orange swatch garnish and Vya sweet vermouth)

History

A modernized and refined Boulevardier. The bitters are a c. 2007 addition (as per the cited link).

Yields Drink
Year
2004
Authenticity
Authentic recipe
Creator
Dominic Venegas, Range, San Francisco, CA
Source reference

http://cocktailvirgin.blogspot.com/2007/12/blog-post.html

Curator rating
5 stars
Average rating
4.5 stars
(75 ratings)
From other users
  • Good, but just a standard variant of a Boulevardier
  • Found it just a little bit too heavy on the Campari the first time; made it again with 20 ml Campari to 25 ml sweet vermouth and it was perfect.
  • Very good. I used knob creek 100proof. Also subbed in Appleton 12 year. Both nice, but prefer the rye over the rum.
  • Try with Santa Teresa 1796 rum, per Avery Glasser
  • Really like this one with overproof bourbon and Scrappys Chocolate Bitters
  • Lovely Manhattan / Left Hand variation. — ★★★★
  • A rye-oriented twist on Boulevardier. Doug Ford claim for a more alcoholic recipe: 2oz Rye, 1.oz Vermouth, 1.oz Campari
  • Made with Rittenhouse rye (2 oz) and Dolin sweet vermouth. Very drinkable.
  • Good but i still prefer a boulevardier — ★★★★
  • Really good; use a light touch on the mole bitters. — ★★★★★
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Seattle Paul commented on 10/22/2011:

Absolutely great. Really shows of the Mole bitters (be careful to go easy as they are very strong). I still don't see the point of flaming orange peels, though, besides looking cool.

acenright commented on 11/18/2011:

Try straining over one big-ass cube, and then sprinkling a pinch of Maldon on its surface. A la the Little Giuseppe.

Jmmrad commented on 8/18/2012:

A malty alternative to my favorite Negroni.

jaba commented on 5/18/2014:

This is a goddamn glorious drink.

bza commented on 5/19/2014:

The mole bitters addition came from John Gertsen while at No 9, before Lord Hobo existed.

I was also pretty sure Venegas made this drink while at Bourbon and Branch, but I'll trust the link on that one.

Tucker commented on 12/25/2015:

Highly recommend the 1796 with Santa Teresa rum mentioned in the comments at the link. 

yarm commented on 10/13/2019:

The drink was created in 2004 before there were mole bitters on the market by 3 years or so. My blog post has the first evidence of the addition of them (posts earlier in the year list them without the bitters). I can't be certain where, but Avery Glasser suggests that the addition was made in Boston.

Zachary Pearson commented on 10/16/2019:

Curated this - thanks Fred. It's good to see you here more often. Zachary

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