Blood and Sandstone

A Welsh twist on the classic ‘Blood & Sand’ cocktail, inspired by the sandstone mountains of Brecon Beacons National Park. A mix of Penderyn Whiskey (distilled in Brecon Beacons National Park), Welsh Cherry Liqueur, sweet vermouth and fresh squeezed orange juice - served in a chilled coupette and garnished with an orange twist.

This cocktail was created by Tipplesworth as part of its route-inspired cocktail menu with First Great Western, representing 'Brecon Beacons'.

The original 'Blood and Sand' cocktail was created in 1922, named after Rudolph Valentino's bullfighter movie. The recipe is first known to have appeared in Harry Craddock's 1930 Savoy Cocktail Book and uses equal measure of scotch whisky, sweet vermouth, cherry heering and orange juice.

Ingredients:

  • 20ml Penderyn Whisky
  • 20ml Condessa Black Cherry Liqueur
  • 20ml Sweet Vermouth
  • 20ml Orange Juice

Method:

Shake ingredients over ice in a cocktail shaker and strain into a chilled coupette. Garnish with an orange twist.

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