RECIPES: The Blood & Sand and the Alaska Man's Luck

Learn how to make two of Christian Gaal's cocktails.

by Felicia D' Ambrosio

Felicia D'Ambrosio (CLICK IMAGE FOR LARGER VERSION)

The Blood & Sand

Adapted by Christian Gaal for Noble: An American Cookery

The Blood & Sand is a cocktail well-suited for brown-liquor fans as well as those who just want a light, complex summer cocktail. Heering, a Danish black cherry liqueur, can be hard to find, so Gaal suggests mixing equal parts amaretto and cherry eau de vie or kirsch as a substitute. (Luxardo Maraschino liqueur is another quality choice.)

2 ounces Scotch

3/4 ounce sweet vermouth

3/4 ounce fresh-squeezed orange juice

1/2 ounce Cherry Heering

Kirsch-soaked cherry "grillotine" and orange peel twist, for garnish

Step One: Ice a martini glass and let it chill while you mix the cocktail.

Step Two: Fill a cocktail shaker with ice. Pour measured ingredients into shaker.

Step Three: Shake all ingredients together until thoroughly chilled. Cocktail shaker should be almost too cold to hold.

Step Four: Toss the ice out of your prepared cocktail glass. Strain the drink into the glass, and garnish with a kirsch-soaked cherry and orange peel twist.

Yield: 1 serving

The Alaska Man's Luck

Developed by Christian Gaal for Noble: An American Cookery

The Alaska Man’s Luck, fresh and clear-tasting, transcends aquavit's austerity and introduces a clean anise flavor subtle and complex enough to charm even licorice-haters.

1.5 oz. aquavit (Scandanavian caraway spirit)

1.5 oz pisco  (Peruvian or Chilean brandy)

1 oz. Noilly Prat dry vermouth

1/2 oz. Lancaster spring blossom honey

1/2 oz. St. Germain elderflower liqueur

2-3 dashes orange bitters

Garnish: a few sprigs of fresh thyme

Step One: Ice a short highball glass to chill while you mix the cocktail.

Step Two: Combine all liquid ingredients in a shaker (without ice)

Step Three: Add honey to shaker and stir with a bar spoon until completely dissolved (1-2 minutes)

Step Four: Add ice to shaker and stir cocktail until almost too cold to hold.

Step Five: Strain cocktail into prepared glass over ice.  Holding the thyme sprigs in one hand, "spank" them firmly to release their aromatic oils and place in drink.

A note on ice: Large, dense ice cubes are key to creating drinks that are cold but not watered down. Gaal suggests looking for silicon baking molds, such as those sold at Ikea, and filling the molds with warm water so the cubes freeze slowly. This process produces denser, clearer cubes that will melt slowly while keeping your drink icy.