The Secret Is in the Telling

2 oz Rum, Scarlet Ibis
3⁄4 oz Lime juice
1 oz Simple syrup (Sweet Corn Simple Syrup)
1⁄2 oz Falernum, Velvet Falernum
1 oz Lime juice
Instructions

Shake, fine strain, straight up, large coupe. To make Sweet Corn Simple Syrup, puree sweet corn, strain through cheese cloth and mix 1:1 with simple syrup.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
TJ Vytlacil, Blood & Sand, Seattle, WA
Source reference

http://bloodandsandstl.com/menus/

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Dan commented on 11/06/2011:

Curated to add instructions for make the Sweet Corn Simple Syrup.

profondeur commented on 12/03/2015:

Can someone explain where the second portion of lime juice is to be used, please?

Zachary Pearson commented on 12/03/2015:

That's a good question. The link is broken, and the current cocktail menu doesn't have this on it. Perhaps the OP can chime in, but it's not lime peel as garnish. Thanks,  Zachary

Six Barrel Shotgun

1 oz Gin, Plymouth
1 oz Bourbon, Buffalo Trace (Peach Infused)
1 oz Puerto Rican Rum, Don Q
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1 oz Simple syrup
1 oz Lemon juice
3 ds Bitters, Bittermens Xocolatl Mole
Instructions

Combine all ingredients and shake. Fine strain over crushed ice in a Tiki cocktail glass or Collins. Garnish with fresh berries.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
TJ Vytlacil, Blood & Sand
Curator rating
Not yet rated
Average rating
5 stars
(12 ratings)
From other users
  • Good simple drink that doesn't taste strong but has 3.5 units. — ★★★★
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OldFashionedCock commented on 6/15/2025:

It's a good drink, no doubt. I particularly enjoyed how it highlighted the bitters. My main critique is I felt the liquors got buried, and considering the investment of infusing the bourbon with peach, I question how worthwhile it is. Probably worth a try if you have peaches you want to get rid of, but it's more of a special occasion drink than a regular rotation cocktail.

The Weight

2 oz Irish whiskey, Black Bush
3⁄4 oz Luxardo Bitter Rosso
3⁄4 oz Cardamaro
Instructions

Stir, strain, straight up, cocktail glass

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
TJ Vytlacil, Blood & Sand
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • I didn't have Luxardo Bitter so I used Cappelletti Aperitivo instead. Pretty good! Maybe the original is even better.
  • It's definitely drinkable. 3star as written here. Made 2nd time w/ 1oz Black Bush, 1oz Knappogue Castle irish single malt, .375oz campari, .375oz gran clas., barspoon averna, .75 card. Express orange peel 4star
  • Much like a Blood and Sand.
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mahastew commented on 8/29/2013:

I pulled into Nazareth and *really* enjoyed this drink.

Dancing Shoes

1 oz Gin, Plymouth
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄4 oz Sweet vermouth, Carpano Antica Formula
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
1 oz Champagne
Instructions

Shake all ingredients and fine strain into a champagne flute. Garnish with a lemon twist

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
TJ Vytlacil, Blood & Sand
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Tasty, but a bit too sweet. — ★★★★
  • Very light and refreshing — ★★★★
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Devils Soul

1 1⁄2 oz Rye, Rittenhouse
1⁄2 oz Mezcal, Sombra
1⁄2 oz Averna
1⁄4 oz Aperol
1⁄4 oz Elderflower liqueur, St. Germain
Instructions

Stir with ice. Strain into cocktail glass and garnish with a flamed orange twist.

Yields Drink
Year
2011
Authenticity
Unknown
Creator
Ted Kilgore Taste, St. Louis Mo
Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Made with Sacrificio and Ramazzotti. Spicy and sweet in Manhattan territory.
  • Okay. A bit syrupy in texture. Lacks the elegance of a simple Manhattan. Not sure the Mezcal lends much smoke.
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D is For Dangerous

2 oz Bourbon, Buffalo Trace
1 oz Lime juice
1 oz Simple syrup
6 lf Chocolate mint
3 ds Bitters, Bittermens Xocolatl Mole
1 ? Champagne
Instructions

Hard shake all ingredients and fine strain into a large coupe. Top with champagne and slap a leaf of mint for garnish

Yields Drink
Year
2011
Authenticity
Altered recipe
Creator
TJ Vytlacil, Blood & Sand
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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The Asian-ness

1 1⁄2 oz Japanese Whisky, Yamazaki
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Campari
1⁄4 oz Cynar
1 ds Lemon bitters, Bitter Truth Lemon
Instructions

Combine all ingredients and stir, strain into a coupe

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
TJ Vytlacil, Blood & Sand
Curator rating
Not yet rated
Average rating
4.5 stars
(15 ratings)
From other users
  • Tasty boozy drink. I subbed Hibiki for the Yamazaki. Finished with Rosemary/Honey mist. Nice work.
  • Whiskey- bitter, herbal
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flickerdart commented on 2/25/2021:

Used Akashi, Meletti instead of Campari, and grapefruit instead of lemon bitters. The liqueurs support the whisky beautifully. 

Zachary Pearson commented on 2/26/2021:

Curated this slightly - corrected the bitters to 1 dash which I'd imagine is correct. Thanks,  Zachary

Start Wearing Purple

1 1⁄2 oz Sloe gin, Bitter Truth
1 oz Gin, Beefeater
3⁄4 oz Lime juice
1⁄2 oz Bénédictine
1⁄2 oz Simple syrup
1 oz Bitters, Bar Code Baked Apple
1 Egg white
Instructions

Combine all ingredients and dry shake, add ice and shake vigorously. Fine strain into a large coupe or cocktail glass.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
TJ Vytlacil, Blood & Sand
Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Nice. Next time half the syrup. Sloe gin is plenty sweet.
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Butter, Lemon, Smoke

1 1⁄2 oz Scotch, Compass Box Peat Monster
1 oz Brandy, Camus VS
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Bénédictine
1 twst Lemon peel (as garnish)
Instructions

Stir all ingredients and strain into a coupe, garnish.

History

When someone asks for something smooth and smoky!

Picture of Butter, Lemon, Smoke
©2011 TJ Vytlacil, Blood & Sand
Yields Drink
Year
2011
Authenticity
Your original creation
Creator
TJ Vytlacil, Blood & Sand
Curator rating
Not yet rated
Average rating
4.5 stars
(26 ratings)
From other users
  • Subbed in 0.5 oz of single malt for the scotch.
  • Great with Kilkerran Scotch. — ★★★★★
  • Best with something at least a tad smoky. Try with Islay.
  • Absinthe
  • Made it with Laphraoig 10 and Maison Rouge. It *is* smoky, lemony, and somehow buttery!
  • Original recipe calls for lemon twist as a garnish (thus the name).
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Dan commented on 10/06/2011:

I get the smoke, obviously, but from whence the Butter and Lemon? Sounds interesting. Also sounds like the sort of thing I might prefer neat. If you like this, you might try the Bernet Frankenstein, a mixture of Islay Scotch, Punt e Mes, and Fernet Branca, served neat.

One question: is the garnish a lemon wedge, slice, or what. It's a bit hard to tell in the picture. It also looks like the coupe is rimmed with something, but it might just be the light hitting it oddly.

jenksjeremy commented on 4/12/2016:

Used Sheep Dip Islay in place of Peat Monster. 5 star.

Rye Summer

2 oz Rye, Rittenhouse
1 oz Aperol
1⁄2 oz Elderflower liqueur, St. Germain
1 ds Rhubarb bitters
Instructions

Stir with ice and strain into a cocktail glass.

Notes

One of the first drinks cteated for Taste by Niche

Yields Drink
Year
2009
Authenticity
Your original creation
Creator
Ted Kilgore Taste St.Louis MO
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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