Our June kits are in the making and will soon be on their way to subscribers, so now it’s time to tell you a little more about what’s in store this month, our new recipes and the ingredients you’ll get. If you’re not yet a subscriber, you can join now for just £24 a month. If you just want to try this kit on its own, you can buy one through our shop.
We’ve opted for scotch this month…and undoubtedly the best known scotch whisky cocktail there is – The Blood and Sand is the main feature alongside the Roberto Roy both made with the delicious Wolfburn.
To create your Blood and Sand and more scotch cocktails you will need:
- A shaker (check out our Mixologist kit)
- A long bar spoon/stirrer
- A jigger (measurer)
- Plenty of ice – large cubes
- Maraschino Cherries for garnish
- 1 – 2 fresh blood oranges (or regular oranges instead)
- A TASTE Blood & Sand kit or the below ingredients
Each kit contains:
A recipe card detailing history of the spirits, and recipes for the Blood & Sand and the Roberto Roy.
Blood and Sand
- 15ml Wolfburn scotch whisky
- 15ml Cherry brandy
- 15ml Sweet vermouth (Punt e Mes)
- 15ml Fresh blood orange juice
Garnish – Flamed orange zest, Maraschino cherry
Pour all ingredients into the shaker with ice and shake well. Fine strain into a chilled glass. Garnish with a peel of flames orange zest and a maraschino cherry.
Note: You can swap blood orange to normal fresh orange juice or just 5ml of lemon juice for a less sweet taste.
- 30ml Solerno Blood Orange Liqueur
- 20ml Wolfburn scotch whisky
- 20ml Sweet Vermouth (Punt e mes)
- Optional – Soda water
Garnish – orange slice and cherries
Stir over ice then strain into a chilled glass with a large ice cube. Try it as it is then try topping it with soda for a little fizz.
The classic and original (to the Roberto Roy)
20ml Sweet Vermouth
2 dash angostura bitters
Maraschino cherry in syrup (optional)
Stir all ingredients together with ice, strain into a chilled martini/coupe glass and garnish with a Maraschino cherry and twist of lemon zest (just the oils then discard the peel).
25ml Martini Rosso
Stir all the ingredients with ice and strain into a chilled coupe glass. Garnish with a twist of lemon zest and serve with a shortbread biscuit.