Blood on the Leaves

Recipe by Matthew Taylor


  • 1.5 oz. Harleston Green Scotch
  • .5 oz. Blood Orange Aggro Dolce (Sweet & Sour)*
  • .5 oz. Sweet Vermouth
  • .25 oz. Cherry Heering
  • Fat .25 oz. Zucca Amaro
  • Fat .25 oz. Cocchi Rosa
  • 2 dashes Scrappys Black Lemon Bitters
  • Misted Peaty Scotch (I used Laphroaig)


  1. Add all ingredients to Mixing Glass.
  2. Add ice.
  3. Stir until proper dilution.
  4. Strain into Glassware.

*Blood Orange Aggro Dolce

Juice 1 lb. bag of blood oranges.

Make a rich simple using white sugar – 2:1 sugar/blood orange juice.

Blend until viscous and sugar dissolves.

Add 3 bar spoons citric acid to create the aggro dolce (sweet & sour).

Garnish: Laphroaig Mist & Lemon Twist

Glassware: Fancy Nick & Nora

Cocktail Inspiration:

While perusing the classic cocktails I came across the Blood & Sand and asked some fellow bartenders their thoughts on the cocktail. I Received mixed reviews but was intrigued none the less by the ingredients and wanted to create a riff that put the Scotch at the forefront and really drove home the blood aspect. So I went to my local grocer and saw Blood oranges which I thought would give the cocktail a lovely color. I took to my culinary inspiration and created the Aggro Dolce and wanted to make a stirred version of this classic thus subbing the Aggro Dolce for the traditional Orange Juice. I added a mist of Laphroaig to give the cocktail a deceptive nose while the actual first sip would be spirit forward and surprisingly refreshing for a stirred cocktail.