Primarily based on the Blood and Sand, created in honor of actor Rudolph Valentino’s well-known 1922 bullfighter movie, this Irish model from Oisin Kelly—the pinnacle bartender at Dublin’s Sidecar Bar—substitutes fruit-forward spirits for the unique vermouth and blood orange juice. It has a candy end from amarena cherries. (Should you favor cocktails a bit of tarter, scale back the candy liquors and bump up the citrus.) Kelly’s recipe requires Teeling Small Batch, which is produced in Dublin.
Featured in “Ireland’s Whiskey Renaissance Lets You Celebrate St. Patrick’s Day–Minus the Green Beer.”
Rudolph’s Remorse
A cherry-flavored Irish riff on the basic Blood and Sand cocktail.
Yield: serves 1
Time:
5 minutes
Substances
- 1¼ oz. Irish whiskey, resembling Teeling Small Batch
- ¾ oz. recent lemon juice
- ½ oz. Aperol
- ½ oz. Chambord
- 2 dashes cherry bitters
- 1 drop Amarena cherry syrup, resembling Fabbri model
- Smoky whiskey, resembling Teeling Black Pits, for ending (elective)
Directions
- To a cocktail shaker full of ice, add the whiskey, lemon juice, Aperol, Chambord, bitters, and cherry syrup. Shake till chilled, then pressure into a relaxing martini glass. Spritz the floor of the cocktail with smoked whiskey, if desired. Serve instantly.
