Lydia Reissmueller’s lusty, smoky Sangre de Toro (“bull’s blood” in Spanish) showcases Spain’s prized fortified wine, Sherry, as well as two Scotches: a smooth blended one and a pungent, peaty bottling from Islay (Reissmueller opts for Laphroaig).
Slideshow:Reinvented Classic Cocktails
1 ounce blended Scotch, preferably Famous Grouse
1 ounce East India sherry, preferably Lustau Solera
1/2 ounce single-malt Scotch, preferably Islay
1 ounce fresh orange juice
3 dashes of cherry bitters
How to Make It
Fill a cocktail shaker with ice. Add all of the remaining ingredients and shake well. Strain into a chilled coupe.
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