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".