Blood and Sand (Barrel-Aged)

For a 3 litre Barrel.

This is a recipe by Maurizio Palermo, one of my star bartenders at Salvatore at Playboy. Whisky is not the easiest man to marry, but its improbable wife, sweet vermouth and mistress, Cherry Brandy, get along very well.

When it emerges from the barrel you’ll find the flavours have married together and absorbed some smokiness from the wood.



  • 1200ml blended Scotch whisky
  • 900ml Cherry Heering
  • 900ml blend of vermouths
  • (equal to 750ml Martini Rosso
  • 100ml Amer Picon
  • 100ml Dubonnet
  • 50ml Cynar)

and for the orange foam

  • 3 large oranges
  • 150ml Cointreau
  • 100ml pasteurised egg white
  • 150ml simple syrup


Fill a new oak barrel, no more than 3-litres, with the ingredients listed above leave to age for at least a month. Keep tasting it to ensure it reaches a maturity that you are happy with and, if you are not serving it all at once, then bottle it in glass. When ready to serve, pour 90ml of the liquid into a mixing glass filled with ice, stir well and strain into a chilled coupe glass. Top with an orange foam, as follows:

How to make the Orange Foam

Zest the oranges and then remove the white pith and discard, cut the oranges into chunks and together with the zest infuse in the Cointreau and simple syrup for 24 hours.

Allow to strain naturally through a clean muslin cloth.

When ready pour the strained liquid and the egg white into a clean gas canister charged with 2 nitrous oxide cartridges shake well and chill in the refrigerator until you are ready to use it.