The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Blood and Sand


Named for the 1922 Rudolph Valentino bullfighter movie of the same name and first recorded in The Savoy Cocktail Book of 1930, the Blood and Sand is one of the few true classics based on Scotch. Some drinkers prefer to drop back the cherry brandy, but for Mike Enright, "it's all about equal parts".

You'll need

20 ml Monkey Shoulder Scotch whisky 20 ml Dolin sweet vermouth 20 ml Heering cherry brandy 20 ml orange juice 8 ice cubes 1 maraschino cherry

Method

  • 01
  • Add ingredients (except cherry) to a shaker and shake vigorously for 6 seconds. Taste for balance, strain into a chilled Nick and Nora glass or cocktail glass, garnish with cherry and serve.

GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

Featured in

Nov 2012

You might also like...

Negioroni

recipes

Bar H: Rob Choy

Pi Yi

recipes

Eight excellent gin cocktails

Canchanchara

recipes

Fourteen ways with sparkling wine

Scottish Eggnog

recipes

Dulce de leche milkshake

Sparkling cherry crush

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×