For Ryan Casey, beverage director at The Dewberry in Charleston, South Carolina, the basic Blood and Sand has normally been a bit of a head-scratcher. “I’ve constantly struggled with the strategy of orange juice in a scotch consume,” claims Casey. “Three ingredients that seem mouth watering alongside one another, and then orange juice in equivalent proportion? Why?” Rather, Casey eliminates the juice entirely without the need of sacrificing the citrus flavor. His Ichor and Glass cocktail (ichor getting the blood of the gods, and glass the purest sort of sand) is an all-spirit riff utilizing dry curaçao and Compass Box Orangerie, an orange-infused scotch.
1 oz. blended scotch (Casey uses Compass Box Terrific King St. Glasgow Blend)
¾ oz. orange-infused scotch
¾ oz. Cherry Heering
½ oz. sweet vermouth
¼ oz. dry curaçao
Glass: Previous Fashioned
Garnish: lemon peel, orange peel
In a mixing glass with ice combine all ingredients. Stir and pressure into an Old Fashioned glass over a massive ice dice, then express and discard 1 lemon and 1 orange peel more than the consume.
Orange-Infused Scotch: Blend the zest of 3 oranges with just one 750 ml. bottle of blended scotch in a lined container let to infuse for 5 to 7 days, then get rid of the zest and rebottle for use.
Ryan Casey, The Dewberry, Charleston, South Carolina
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