Blood and Sand
From the kitchen of CarlyA Scotch and cherry ale drink crowned with airy orange foam. Sweet vermouth and bitters anchor the base, while molecular gastronomy techniques transform fresh juice into silky froth. Sophisticated, balanced, and worth the precision.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11/4 cup (2 ounces) Scotch
- 12 tablespoons (1 ounce) sweet vermouth
- 11 dash orange bitters
- 11 cup ice cubes
- 11/4 cup (2 ounces) cherry ale
- 1Orange juice (200g is approximately 3/4 cup, but measurement is very precise in molecular gastronomy)
- 1Versa-Whip* (a very precise scale is needed to weigh ingredients in fractions of grams, I dont think it makes sense to give volume measurements)
- 1Xanthan gum*
Instructions
In a medium bowl, combine 200 grams orange juice, 2.5 grams Versa-Whip (available online), 1/2 gram xanthan gum (also available online). Use immersion blender with whisk attachment to whip juice into foam.
In chilled cocktail shaker or pint glass, stir together Scotch, vermouth, bitters, and ice until well combined. Strain into chilled double old-fashioned glass and top with cherry ale and orange foam.