Welcome to Cocktail Connexion, where classic cocktails come alive with a touch of elegance. Today, we’re unveiling the recipe for Blood and Sand, an iconic cocktail born in the 1920s.


This harmonious blend of scotch whisky, sweet vermouth, cherry liqueur and orange juice is as captivating as its name. Inspired by the movie of the same name, this cocktail is perfect for those looking for a drink that’s both sweet and complex. Follow our guide to master this timeless classic and impress your guests with a glass steeped in history.

• 5 cl of Rye whiskey (or cognac)
• 1 teaspoon of cane sugar syrup
• 2 dashes of Peychaud's bitters
• 1 dash of Angostura bitters
• 1 dash of absinthe (or pastis)
• 1 lemon zest

Pour a teaspoon of absinthe or pastis into a cocktail glass and swirl it around to coat the sides and bottom. Discard the excess absinthe or pastis.

In a mixing glass, mix the whiskey, sugar syrup, and both bitters.

Add ice to the mixing glass and stir for about 20 seconds to chill and slightly dilute the mixture.

Strain the mixture into the prepared cocktail glass with absinthe or pastis.

Garnish with a lemon zest, giving it a slight pinch to release its essential oils.

Serve and enjoy your Blood and Sand!

Note: The Sazerac is a classic New Orleans drink, often preferred with Rye whiskey, but it can also be made with cognac.