Blood and Sand

3⁄4 oz Scotch
3⁄4 oz Sweet vermouth
3⁄4 oz Orange juice
Instructions

Shake, strain, up.

Notes

There are a lot of variations here, most of which try to reduce the orange juice or at least mask its flavor. Really, I think gelatin clarification of orange juice might be a good way to start.

History

Named for the 1922 Rudolph Valentino movie.

YieldsDrink
Year
1930
Authenticity
Authentic recipe
Creator
The Savoy Hotel
Source reference

The Savoy Cocktail Book, pg. 30

Quickstart
Curator rating
Not yet rated
Average rating
4 stars
(45 ratings)
From other users
  • Just tried this again after many years and I forgot how great it was. I found using a Highland whisky and just plain Dolin worked well, but as always, you have to use fresh squeezed orange or it's totally a different thing.
  • Yum yum — ★★★★★
  • I made mine with with a slightly different balance. 1oz Scotch 1oz OJ 3/4 Vermouth 3/4 Cherry
  • Punt e Mes slightly better. Worth exploring other options, like Amaro.
  • It might be a classic but I think this one is just not that good. Orange juice is difficult to use well. I should try to the PDT version.
  • Zutaten 3/2/2/2, keine Bitters Glenfiddich 12 für die fruchtige, Talisker 10 oder Lagavulin 16 für die rauchige Variante
  • Prefer PDT recipe: * 1.5 oz Famous Grouse blended Scotch whisky * 0.75 oz orange juice * 0.5 oz Cherry Heering * 0.5 oz Carpano Antica sweet vermouth
  • 9/18/13
  • Forewent the bitters and used equal proportions, which worked well for me. Used Carpano Antica and the vanilla flavors were very welcome. — ★★★★★
  • I like the Blood and Sand better in this style, subbing the scotch out in favor of smoky mezcal. The tequila seems to play with the orange better.
Similar cocktails
  • Blood & Famine — Irish whiskey, Cherry Liqueur, Sweet vermouth, Orange juice, Orange peel
  • Bleeding Castro — Añejo rum, Sweet vermouth, Cherry Liqueur, Orange juice, Grapefruit juice
  • Blood and Sand (Death & Co) — Scotch, Cherry Liqueur, Sweet vermouth, Orange juice, Lemon juice, Brandied cherry
  • Sun and Sand — Bourbon, Apricot liqueur, Sweet vermouth, Orange juice
  • Red Maple — Jamaican rum, Peychaud's Bitters, Grapefruit juice, Maple syrup

Just so we retain them for posterity, there's a variant of this drink that is titled "Authentic Blood and Sand", which is confusing - it's not authentic at all. This recipe is 1 oz Scorpion silver Mezcal, 1 ounce orange juice, 3/4 Cherry Heering, and 3/4 Noilly Prat Rouge, shaken for 20 seconds, strained into a cocktail glass, and garnished with a Maraschino cherry.  Thanks,  Zachary


Used blood orange juice; 1 oz Highland Park 18; 3/4 oz Sweet Vermouth (½ Punt-e-Mes, ½ Carpano Antica); ½ oz Cherry Heering. Next time will try with a smokier Scotch.


Margarita

Instructions

Shake, strain, straight-up, cocktail glass, optionally half-rimmed with salt.

YieldsDrink
Authenticity
Unknown
Curator rating
4 stars
Average rating
4.5 stars
(46 ratings)
From other users
  • Death & Co book's recipe is almost a perfect cocktail. 2 tequila, 1 lime, 0.75 Contreau; 0.25 agave syrup (can be skipped). Half salted rim (of course) over a big ice cube.
  • 3/4 Cointreau 1/4 agave death and Co specs, strain over rock
  • I like decreasing the sweetener to 3/4 and sometimes swapping in agave syrup.
  • # Gingerbread 1 oz Blanco tequila 1⁄2 oz Crème de Banane 1⁄2 oz Ancho Reyes Ancho Chile Liqueur 1⁄2 oz Gingerbread syrup 3⁄4 oz Lime juice 2 ds Bitters, Angostura
  • Beer & brandy
  • 2 oz tequila, 3/4 oz lemon/lime juice mix (or all lime), 3/4oz Cointreau, 1/4 oz agave syrup, on the rocks.
  • 3/19/18: Very good with 2 oz Olmeca Altos blanco, 3/4 oz lime, 1/2 oz PF dry curaçao, and 1/4 oz 2:1 simple syrup. Probably better with 1/2 oz lime, 1/4 oz lemon.
  • split sweet between agave & Cointreau?
  • ◾Consider muddling a jalepeno or other hot pepper slice. May need to add a bit of some sort of citrus juice to calm the hot pepper. Peng uses 3:2:1 Tequilla, Lime, Cointreau, a very tart version.
  • New favorite recipe: 2 oz tequila, 3/4 oz lemon/lime juice mix (or all lime), 3/4oz Cointreau, 1/4 oz simple syrup, on the rocks.
Similar cocktails
  • Smokey the Blackberry — Tequila, Orange liqueur, Lime juice, Agave syrup, Sage, Blackberry
  • Not Strawberry Margarita — Tequila, Triple sec, Campari, Lime juice
  • Mark's Margarita — Tequila, Triple sec, Lime juice, Simple syrup
  • Beachcomber — Light rum, Orange liqueur, Maraschino Liqueur, Lime juice, Simple syrup
  • Mama Marlowe — Light rum, Maraschino Liqueur, Grapefruit bitters, Lime juice, Orange juice, Simple syrup

I like 2 oz Siete Leguas Blanco (or Tequila Ocho), 1 oz lime, 3/4 Cointreau - I tend to be a minimalist... I want to taste the tequila, and it should be tart. I strongly prefer neutral-spirit based orange liqueurs over brandy based ones.


Norm commented on 10/11/2014:

My preferred recipe
2.0 oz Silver/blanco tequila (OR 1.5 oz tequila and 0.5 oz mezcal for a smokey variant)
1.0 oz Citrus juice, freshly squeezed (1 ounce lime juice OR half ounce each of lime juice and lemon juice)
0.75 oz Triple Sec (Cointreau, Pierre Ferrard Dry Curacao, or Creole Shrub)
0.25 oz Agave syrup (If omitting the agave syrup, bump up the triple sec to a full ounce)
Half salted rim


Jo's Margarita

Tequila Blanco - 2 oz
lime and lemon - 1 oz
Orange liqueur (Cointreu works) - 1 oz
Mezcal (spash)
mix with ice
strain


FWIW Christine Wiseman’s recipe unanimously won the Punch blind tasting this year:

  • 2 oz Cascahuín blanco 
  • 1 oz lime juice 
  • 1/2 oz Cointreau 
  • 1/2 oz 1:1 agave syrup

    Half salt rim and lime garnish. 


Old Cuban

1 1⁄2 oz Rum, Barbancourt (or Bacardi 8 yr)
3⁄4 oz Lime juice
6 lf Mint
1 oz Champagne (float)
Instructions

Lightly muddle mint, lime, simple. Add rum, bitters and ice. Shake. Double strain into cocktail glass. Float champagne.

Notes

As made by Eastern Standard, Boston, MA

YieldsDrink
Year
2000
Authenticity
Unknown
Creator
Audrey Saunders, New York, NY
Source reference

Gary Regan, The Joy of Mixology

Curator rating
Not yet rated
Average rating
4.5 stars
(22 ratings)
From other users
  • Added .5 oz bacardi light rum. Used Havana 7 for 1.5oz. Used japanese barley infused simple syrup stored in honey jar for SS. Added mint for garnish. — ★★★★★
  • Really nice. I used 1/2 oz rich simple syrup.
  • champagne cocktail
Similar cocktails
  • Love Burns — Puerto Rican Rum, Sparkling rosé wine, Chinato, Grapefruit bitters, Lemon juice, Simple syrup
  • Colletti Royale — Reposado Tequila, Rosé Champagne, Triple sec, Elderflower liqueur, Orange bitters, Blood Orange Juice, Lime juice
  • La Imperatriz — St. Lucian Rum, Rye, Sparkling white wine, Zucca, Lemon juice, Honey syrup, Mint, Lemon, Blackberry
  • Juan Ho Royale — Sparkling white wine, Blanco tequila, Blue Curaçao, Falernum, Lime juice, Orgeat
  • Spinel Punch — Ruby Port, Cava, Cognac, Tea, Milk, Orange juice, Lemon juice, Brown sugar, Lemon, Orange

I prefer this ratios: 2oz silver light rum, 3/4 lime,  1/4 rich simple. Shaken with mint and top with 3/4 oz  dry champagne and 1 dash ango.

1oz simple seems too much as well as the recipe in punchdrink calling for 2oz champagne.

I really think the drink is interesting if it remains dry.


Jolly Roger

1 oz Virgin Islands Rum, Cruzan Blackstrap
1 oz Light rum
1⁄4 oz Falernum
1 twst Orange peel (as garnish)
Instructions

Shake, strain, rocks, lowball, garnish.

Notes

If no blackstrap rum, use 2 oz dark rum.

YieldsDrink
Year
2000
Authenticity
Unknown
Creator
Robert Hess
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Good for using up OJ and blackstrap rum. Otherwise just OK.
Similar cocktails
  • Havana Crusta — Cuban rum, Curaçao, Peychaud's Bitters, Orange, Simple syrup
  • Honey Fitz — Guatemalan rum, Peychaud's Bitters, Honey syrup, Grapefruit juice
  • Kumquat Daiquiri — Jamaican rum, Dark rum, Maraschino Liqueur, Orange juice, Agave syrup
  • Finca Vigia — Rum, Triple sec, Bitters, PInk grapefruit juice, Lemon juice, Basil, Rich simple syrup 2:1
  • Cannibal Cooler — Jamaican rum, Demerara Rum, Falernum, Allspice Dram, Herbal liqueur, Bitters, White grapefruit juice, Lemon juice, Honey syrup

Singapore Sling

1 1⁄2 oz Gin
1⁄4 oz Bénédictine
3⁄4 oz Lime juice
1 Maraschino cherry (as garnish)
1 sli Pineapple (as garnish)
Instructions

Shake hard or blend for a foamy texture, strain into a collins glass. Garnish

Notes

Use fresh pineapple juice if at all possible

History

Many variations. Some recipes have grenadine and/or club soda. Others use lemon instead of lime.

Singapore Sling, Raffles Hotel, Singapore
2008, Creative Commons, Paul Fenton, Wikipedia
YieldsDrink
Year
1915
Authenticity
Unknown
Creator
Ngiam Tong Boon, Raffles Hotel, Singapore
Curator rating
Not yet rated
Average rating
4.5 stars
(34 ratings)
From other users
  • The balance is actually right with 1.5 oz. of pineapple juice. And I used 6 muddled fresh cherries instead of the liqueur. This is the best proportion of ingredients for this drink that I've used so far. — ★★★★
  • best ratio yet.
  • Up to 3 oz oj for a weaker drink, but it muddies the color.
Similar cocktails
  • Velo — Gin, Elderflower liqueur, Peychaud's Bitters, Lime juice, Passion fruit syrup
  • Mugu — Gin, Sweet vermouth, Orange bitters, Pomegranate juice, Lime juice
  • Big and Red — Gin, Elderflower liqueur, Ancho Reyes chile liqueur, Aztec Chocolate bitters, Pomegranate juice, Lime juice
  • Bar Fly — Gin, Parfait Amour, Pineapple juice, Lemon juice, Simple syrup, Lemon peel
  • Martinique Hundred — Gin, Suze, Pineapple juice, Lime juice, Orgeat

Made this tonight, subbing Maurin Quina for the Cherry Heering. This is quite pleasant, and Tiki-ish. Pineapple's always good for texture, and there's something interesting going on between the pineapple and the Benedictine (which makes three winners in my book - pineapple + Cynar, or Benedictine or green Chartreuse). It's a bit sweetish, and quite easy to drink.


I enjoy the PDT recipe.  Nearly the same, but lime juice down to 0.25 oz and add 0.5 oz grenadine.


improved with 1/4 oz. grenadine (the horrible Rose's stuff) which adds needed sugar and color. Also a bit of club soda for the head.


Canton

1 1⁄2 oz Jamaican rum
1⁄4 oz Orange Curaçao
1 ds Grenadine
1 twst Orange peel (as garnish)
1 oz Maraschino cherry (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
2.5 stars
(5 ratings)
Similar cocktails
  • Chinese Cocktail — Jamaican rum, Curaçao, Maraschino Liqueur, Bitters, Grenadine

Boulevardier

1 1⁄2 oz Bourbon
1 oz Campari
1 Maraschino cherry (as garnish)
Instructions

Stir, strain, straight up, cocktail glass

Notes

Bracingly bitter, particularly with the Carpano Antica.

History

A great cocktail, but the modernized 1794 is even better.

YieldsDrink
Year
1930's
Authenticity
Authentic recipe
Creator
Signature cocktail of Erskine Gwynne, writer and socialite, nephew of Vanderbilt
Source reference

Ted Haigh, Vintage Spirits and Forgotten Cocktails; 1794: http://www.kindredcocktails.com/cocktail/1794

Curator rating
4 stars
Average rating
4.5 stars
(77 ratings)
From other users
  • Split Campari to Campari and Aperol to cut down a little on the bitterness for She Who Must Be Obeyed.
  • Prefer Death & Co version (see other user's comment) Lemon twist is alternate garnish
  • I like a more whiskey forward version from Death & Company: 1.5 Bourbon, .75 campari, .75 vermouth. It's still pretty bitter, can halve the campari with averna for a smoother version. Regardless, best with a large cube.
  • Slightly challenging, the sweet vermouth and whiskey moderate the Campari.
  • 2:1:1
  • 1/26/18 at Grille 29 Nice drink
  • Serve on the rocks. The process of dilution makes for a very pleasant sipping experience.
  • Used star anise-infused Campari, del Professore and Wild Turkey 101.
  • The classic ratio 1:1:1 makes this drink better
  • 1/4/18: 1.5 oz Old Grand Dad 100 proof, 1 oz Cocchi vermouth, 1 oz Campari, orange peel
Similar cocktails
  • Boulevard des Rêves — Bourbon, Sweet vermouth, Campari, Rum
  • 1795 — Rye, Campari, Aperol, Sweet vermouth, Bitters
  • Boulevardier 12 — Bourbon, Sweet vermouth, Campari, Amaro, Chocolate bitters, Herbal liqueur, Orange peel
  • The Adams — Bourbon, Campari, Sweet vermouth, Kummel, Bitters
  • Novecento — Cognac, Sweet vermouth, Campari, Maraschino Liqueur, Bitters, Peychaud's Bitters, Lemon juice, Lemon peel
Dan commented on 10/29/2011:

Curated to standardize formatting and to refer to the improved 1494.


Try a Boulevardon: switch the campari for averna amaro--it's much less bitter and pulls the roasted flavors out of the bourbon. I also add Bittercube Cherrybark Vanilla bitters


This is a great cocktail, but I recommend it on the rocks. It's easier to enjoy for newcomers to Campari, and anyway the change in taste as it dilutes is really interesting and enjoyable.



My favourite amari / vermouth based cocktail. I use either bourbon or rye (or rum). Most vermouths work but I prefer to use Carpano Antica.

I batch bottle it in the ratio 2:1:1 - I keep it in the fridge & drink it over ice with a quick finger stir.

There are lots of variations, IMO good additions include:

- either an orange twist or lemon twist

- Averna (sub for the vermouth - I've not found other amari work as well)

- Orange bitters

- Chocolate bitters

- Hellfire bitters

- Coffee liqueur


Blue Moon

2 oz Gin
1⁄2 oz Crème de Violette (or Crème Yvette)
1⁄2 oz Lemon juice
1 oz Egg white (optional)
1 twst Lemon peel (optional, as garnish)
Instructions

Shake, strain, straight up, cocktail glass. Egg white and garnish are suggestions of Ted Haigh, not in the original.

History

A 1917 version uses Yvette, dry vermouth instead of lemon juice, and orange bitters.

YieldsDrink
Year
1941
Authenticity
Authentic recipe
Creator
Crosby Gaige's Cocktail Guide and Ladies' Companion
Source reference

Vintage Spirits & Forgotten Cocktails, Ted Haigh

Curator rating
Not yet rated
Average rating
3 stars
(10 ratings)
From other users
  • Egg white makes it a baby-blue beauty and ties the flavors together with some nice creaminess. Quite a dry finish.
  • 3/10/14 My version is without egg white and 3/4 lemon, 3/4 Creme de Violette (used Creme Yvette).
  • Could be okay if the sour was balanced with simple, but probably still not great.
  • Try with egg white before finalizing score.
  • Not a huge Creme de Violette fan, and this was too much. Worth re-trying with Creme Yvette. — ★★
Similar cocktails
  • Eagle's Dream (Robert Hess) — Gin, Crème de Violette, Egg white, Lemon juice, Sugar
  • No Moon At All — Gin, Crème de Cacao, Crème de Violette, Chambord, Lemon juice, Egg white
  • The Narcissist — Gin, Crème de Violette, Lime juice, Ginger beer, Shiso
  • Before Midnight — Gin, Crème Yvette, Crème de Cacao, Lemon juice, Egg white
  • Vanishing Act — Gin, Crème de Violette, Lemon juice, Honey syrup, Egg white, Bitters
yarm commented on 3/27/2020:

Hugo Ensslin's 1916/17 version has a red wine float, but the one in the Pioneers of Mixing in Elite Bars: 1903-1933 lacks that red wine float and is closer to the Martini riff (gin, dry vermouth, Creme Yvette, orange bitters). The citrus one is much later and appears in Crosby Gaige's 1941 Cocktail Guide and Ladies' Companion and David Embury's 1948 The Fine Art of Mixing Drinks.


Vacation Fizz

1 1⁄2 oz Cachaça
1 oz Aperol
3⁄4 oz Lemon juice
1⁄2 t Simple syrup
1 oz Egg white
1 ds Grapefruit bitters (as garnish)
Instructions

Dry shake, shake with ice, strain, straight up, flute.

YieldsDrink
Authenticity
Unknown
Creator
Zane Harris, Vessel, Seattle, WA
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Robin likes it without the eggwhite fizz — ★★★★
Similar cocktails
  • Don't Talk to Strangers — Pisco, Cachaça, Campari, Swedish Punsch, Bitters, Lime juice, Egg white, Cinnamon syrup
  • Gaboon Viper — Navy strength rum, Amaro, Orange bitters, Egg white, Grade A dark amber maple syrup, Lemon juice, Orange juice
  • Miraflores — Pisco, Orange bitters, Peychaud's Bitters, Bitters, Grapefruit juice, Honey syrup, Egg white, Lime juice
  • Likely Doubtful — Bitters, Batavia Arrack, Curaçao, Lemon juice, Simple syrup, Egg white, Seltzer water
  • Rio Grande Sour — Cachaça, Jägermeister, Lemon juice, Simple syrup, Egg white, Orange

Ruby Cocktail

Instructions

Stir, strain, express oil over top of drink.

YieldsDrink
Year
1908
Authenticity
Authentic recipe
Creator
William "Cocktail" Boothby
Source reference

"The World's Drinks and How to Mix Them", William Boothby, 1908, found at http://eatdrinkkeep.com/recipes/133

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
Similar cocktails

Curated: Revised ingredients and amounts to match source reference. This was originally entered as gin instead of Sloe gin, and only 1/2 oz instead of the 1/2 jigger (=3/4 oz) that Boothby calls for. Added twist garnish.