Blood and Sand

Scotch, orange, and sweet vermouth: An unlikely-sounding trio that come together flawlessly.

Blood Orange Flip

Lately one of my favorite ways to use blood orange juice is with whiskey. Both ingredients have a certain amount of sweetness, but the citrusy sourness of the blood orange helps liven up the richness of whiskey. Looking to add a little depth to the cocktail, I added a hint of honey syrup.

Frozen Negroni

In hot weather, you'll want to batch up this sophisticated frozen cocktail.

The Blood Orange Boulevardier: A Winter Campari Cocktail

Do you love Negronis in the summer? Try the Blood Orange Boulevardier! This Campari, bourbon, and sweet vermouth cocktail makes for a sophisticated winter sip.

Frozen Jungle Bird Cocktail

Made with two types of rum and fresh pineapple juice, this drink, inspired by the version at Chicago's Three Dots and a Dash, balances deep, fruity richness with the bitter cut of Campari.

Modern Cocktail No. 2

The Modern Cocktail No. 2 shows how wonderfully blended scotch can work in a cocktail. As written in the Savoy Cocktail Book from 1930, the Modern #2 matches the smooth richness of blended scotch with the sharp tang of sloe gin, with dashes of absinthe, grenadine and bitters lending additional complexity.

Blood Orange Sherbet

A cross between sorbet and ice cream, full of both dairy richness and the tart berry flavor of blood orange.

Blood Orange Juliet

A classed-up version of the thick, frothy orange shake of mall food court fame.

The Arnaud's Special

With the advance of autumn, it's time to break out the dark-spirit drinks suitable to the cooler seasons. The Arnaud's Special is a close cousin to the Rob Roy, and was the house cocktail for Arnaud's Restaurant in New Orleans during the 1940s and '50s.

Blood Orange Negroni from Bottega

This Negroni variation from Chef Frank Stitt appears on the menu at Bottega only in deep winter when blood oranges are in season. "It makes us reminisce about aperitif time in the gorgeous cafes and bars of Torino and Venice," says Stitt. Serve with a slice of orange and a bowl of green olives.