Blood Beach
The Blood Beach is a spooky, revamped version of the classic Blood and Sand cocktail, featuring Scotch, sweet vermouth, and cherry liqueur. Perfect for Halloween, this drink combines rich flavors with a fiery orange peel garnish for an eerie touch.
Equipment
- 2 Coupe glasses
Ingredients
- 2 egg whites
- 2 ounces Lagavulin 16 Years Old Islay Single Malt Scotch Whisky
- 1 ½ ounces Cherry Heering
- 1 ½ ounces sweet vermouth, Lustau recommended
- 1 ½ ounces orange juice, freshly squeezed
- 2 orange peels, cut those off the orange before you juice— it’s easier
Instructions
- Add egg whites, whisky, Cherry Heering, vermouth and juice into a shaker. Cap and shake—this is known as a dry shake—very carefully. Adding air to the egg white makes both a lovely texture for the drink and a loose meringue, but it can also foam up and nearly blow off the top of your shaker. Have a towel handy and don’t wear your favorite shirt. After a vigorous shake of 20 seconds, carefully remove the shaker lid and add ice. Shake again for 15 seconds—you are both chilling and aerating the drink.
- Strain through a Hawthorn strainer into two up glasses. Garnish with the orange peels, but flame them first (you did this with your Spring ’17 wine cocktail, remember?). Slice off some very fresh orange peel, and if you get a bit of pith that’s OK; this trick is easier with a thicker piece of skin. Hold the peel by its narrow sides. Light a flame between the peel and the drink’s surface, and squeeze. The oil in the peel will spark through your flame to the cocktail. Cocktail fireworks!