Oct 25, 2013

Scotch & Sweater Weather – The Blood and Sand cocktail

It was only a few days ago when I was...

The Blood and Sand at Prohibition | Sartorial Exposure
It was only a few days ago when I was sweating it out in a sleeveless shirt and shorts to run in a 5K on a beautiful fall day, and today I’m hearing about frost warnings here in the south and a blanketing of snow in my home state of Ohio. As much as I like cooler weather, this wintry onslaught has definitely caught me by surprise.

I enjoy whiskey, typically bourbon and a little rye, but I’m slowly warming up to Scotch. I have friends that are big fans of the spirit and I’m learning about the complexities and differences between various producers and I’m slowly coming around to it.

The Blood and Sand at Prohibition | Sartorial Exposure

A few weeks ago I was able to make a quick stop at a bar that’s eluded me for the past couple of years. It didn’t help that it’s somewhat clandestine, and you need to have a secret phone number to gain entry into the den of classic cocktails and cigars that awaits you at Prohibition. Once I was able to gain entry thanks to a helpful member of staff at the complex, I was greeted by a bartender, Leo who I’ve encountered at another establishment who’s recently moved into a new role there.

The Blood and Sand at Prohibition | Sartorial Exposure

I glanced at the menu and decided on the classic Blood and Sand. If you think that there’s no chance that you’d be into Scotch, this is way to ease you into the spirit. If you prefer your spirits by themselves and on ice, you should definitely take them up on getting it cooled down with a perfectly clear sphere, made with a contraption that retails over $1,000. They’re serious about their ice and spirits.

The Blood and Sand at Prohibition | Sartorial Exposure

Without further ado, the Blood and Sand.

BLOOD AND SAND
3/4 oz Scotch whisky
3/4 oz cherry brandy
3/4 oz sweet vermouth
3/4 oz orange juice

Pour the ingredients into a cocktail shaker filled with ice. Shake well and strain into a chilled cocktail glass.

Garnish with maraschino cherry or orange peel

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