Cocktail Recipes

The Improved Blood and Sand (Tim Lacey)
  • 1.5 oz. Scotch (I prefer something with a touch of smoke, like Talisker)
  • .75 oz. Cherry Heering
  • 1 oz. sweet vermouth (I like using Punt e Mes for this)
  • .75 oz. orange juice
  • .25 oz. lemon juice
  • .25 oz. simple syrup
  • tools: shaker, strainer, vegetable peeler
  • glass: cocktail
  • garnish: orange oil
Combine all ingredients and shake with ice. Strain into chilled cocktail glass. Using the vegetable peeler, cut a piece of orange peel. Squeeze the peel over the drink to express the oils and run peel around the rim of the glass. Discard the peel.

Awards


  • Bar & Nightclub Magazine, Best Bartender & Best Bar nominee, 2010

  • BAR program, New York, Bar Ready Graduate

  • Wines de Jerez, 2009 1st Place

  • DeKuyper Mix Challenge, National finalist

  • Academy of Advanced Mixology, Spirits Professional

  • Right Gin- Chicago, 2009 1st Place

  • Hendrick’s Gin- Chicago, 2009 2nd Place

  • Grand Marnier Mixology Summit, 2008 & 2009

  • Metaxa presented by Imbibe, 2009 3rd Place

  • Cheers! Rising Star Award, 2009

  • Cocktail World Cup- New Zealand 2nd Place

  • BAR Program- Chicago, high scorer- scholarship winner

  • Sante Iron Bar Chef, 2007 3rd Place

  • Ultimate Cocktail for the Cure, 2007 3rd Place

  • Shake it Up!, Las Vegas

  • Graduate- Academy of Spirits


Press


Profiled and/or had original cocktails featured in "The New York Times", "The Wall Street Journal", "Imbibe", "Wine Enthusiast", "Chicago Tribune", "Food & Wine Cocktails" (2007 and 2008 editions), "Time Out Chicago", "Airtran Magazine", starchefs.com, "Food Arts", epicurious.com , "Chicago Social", metromix.com, "Nation’s Restaurant News", "Plate", "Chef Magazine", and "Cheers".