Based on the Blood and Sand, created in honor of actor Rudolph Valentino’s famous 1922 bullfighter film, this Irish version from Oisin Kelly—the head bartender at Dublin’s Sidecar Bar—substitutes fruit-forward spirits for the original vermouth and blood orange juice. It has a sweet finish from amarena cherries. (If you prefer cocktails a little tarter, reduce the sweet liquors and bump up the citrus.) Kelly’s recipe calls for Teeling Small Batch, which is produced in Dublin.
- 1¼ oz. Irish whiskey, such as Teeling Small Batch
- ¾ oz. fresh lemon juice
- ½ oz. Aperol
- ½ oz. Chambord
- 2 dashes cherry bitters
- 1 drop Amarena cherry syrup, such as Fabbri brand
- Smoky whiskey, such as Teeling Black Pits, for finishing (optional)