Sangre Dulce
Recipe:
- 50ml mezcal
- 30ml fresh blood orange juice
- 5ml fresh lime juice (depending on the acidity of your blood orange)
- 10ml fernet
- 10ml cinnamon syrup
Shake everything on ice until sufficiently chilled, double strain into a prechilled cocktail glass, garnish with a dried bloog orange slice. Spray 2 dusts of fernet over the drink.
In the original recipe, it is made with Fernet Vallet from Mexico, but as Fernet is a fairly narrow category, you can use other representatives here without hesitation. I have also changed the recipe slightly, because here in Germany at least, the blood oranges are lacking a bit of a kick. A barspoon lime fixed it perfectly and gave the drink half a point more in my judgement. It also adjusted the ratio slightly, but also because the fernet and cinnamon were a little missing tastewise. Finally, I would strongly recommend one or two nice sprays of Fernet with the aromatizer over the finished drink, adding half a point to the score for this as well.
In the end, it's a great drink with earthy, smoky notes, the bitter yet tart freshness of the blood orange with its special aroma, as well as a hint of mint and more cinchona bark notes than cinnamon in the final drink.
Source: Regina Butler, 2013, Blackbird Bar, San Francisco, USA
