Salvatore Calabrese's Blood 'n' Sand

  • Preparation Time20 mins
  • Serves1
  • DifficultyHard
120cl Cardhu malt whisky
90cl Cherry Heering brandy

For the vermouth blend

75cl Martini Rosso
10cl Amer Picon
10cl Dubonnet
5cl Cynar

For the orange foam

60cl fresh orange juice
12cl fresh egg white
6cl Grand Marnier

First create the orange foam to ensure it can be chilled in a refrigerator before use. Pour all the ingredients into a gas canister charged with 2 Nitrogen Dioxide bulbs.

Pour 9cl of the aged cocktail into a mixing glass filled with ice and stir well. Strain into a chilled coupe glass. Top with a layer of foam and a strip of orange peel.

Recipe courtesy of: Salvatore Calabrese, Salvatore’s Bar, London. Bartending legend Salvatore Calabrese is one of the renowned industry gurus on the judging panel for the annual World Class Bartender of the Year awards.

Note: Contains 21 grams of alcohol per serve

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