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)
- Add all ingredients to Mixing Glass.
- Add ice.
- Stir until proper dilution.
- 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
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.