Now that winter is basically in full effect, it’s time for cold-weather cocktails – and the Blood and Sand at the Baccarat Hotel in New York City will keep you warm.
A classic cocktail made with bourbon, tamarind-infused vermouth, cherry heering, orange juice and Masala bitters, the Blood and Sand has been around since the early 20th century, and this version at Baccarat Hotel shows that it has stood the test of time.
“The recipe first appeared in 1930 in “The Savoy Cocktail Book” by Harry Craddock and has become a mainstay on bar menus ever since,” explains Antoine Hodge, Baccarat’s Bar & Spirits Director. “It gets its name from a 1922 bullfighter movie and points to its ingredients: The “blood” represents Heering cherry liqueur, and the “sand” is for the orange juice.”
The version at the midtown hotel bar makes a few updates to the original – and is just right for holiday season sipping.
“Our “Inspired Classics” version consists of bourbon in place of scotch, the tamarind-infused vermouth we prepare in house enhances and intensifies the flavor of the sweet vermouth,” Hodge says. “The Masala bitters add complexity and spice containing turmeric and baking spices. Cherry liquor brings a bright and fruity element, balancing out all the other bold flavors. This cocktail is an inspired classic that brings the flavors and the feel of the holidays.”
Blood and Sand recipe + preparation
- 2 oz Basil Hayden Bourbon
- .75 oz Tamarind Infused vermouth
- .75 oz Cherry Heering Liqueur
- .25 oz Lemon juice
- .25 oz Orange juice
- 3 dashes Masala bitters
To prepare this cocktail all ingredients are placed in a mixing tin and shaken, strained into a coupe glass, garnished with dehydrated orange and cherry. Garnish with dried orange and brandied cherry.
Baccarat Hotel details
28 W 53rd St, New York, NY 10019; 212-790-8800; www.baccarathotels.com; @baccarathotels
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