Melissa Hayes came up with this drink when two of her bartender friends asked for a "dealer's choice" drink at a bar and felt slighted by getting the commonplace Blood and Sand (Scotch, vermouth, cherry liqueur and orange juice). She created this variation in their honor, replacing the Scotch with the herbal liqueur Bénédictine.
Slideshow: Reinvented Classic Cocktails
1 1/2 ounces Bénédictine
1/2 ounce sour cherry liqueur, preferably Leopold Bros. Michigan Tart Cherry
1/4 ounce Fernet-Branca (bitter Italian digestif)
3/4 ounce fresh lemon juice
1/2 ounce fresh orange juice
4 dashes of Angostura bitters
Ice, plus 1 large ice cube for serving
1 orange twist
1 mint sprig, for garnish
How to Make It
In a cocktail shaker, combine the Bénédictine, sour cherry liqueur, Fernet-Branca, citrus juices and bitters. Fill the shaker with ice and shake well. Strain into a chilled rocks glass over the large ice cube. Pinch the twist over the drink and discard, then garnish with the mint sprig.
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