>> This episode of the Modern Rogue
brought to you by Audible.
>> Go to audible.com/rogue
or text the word rogue to 500-500
and get a free book and a 30 day free trial.
>> Yeah man and spell rogue right,
it's rogue not rouge.
>> R-O-G-U-E
>> Ro gwa, if that's what you have to call it.
>> Not helping.
>> Okay, so I don't really know what's in a blood and sand.
>> JASON: Blood.
>> Blood.
>> Sand.
>> Sand, but that just makes me think drinks
have some of the coolest names.
Give me a drink name and then this guy
will come up with something on the spot.
>> Sure, sure.
>> Coolest name you can think of.
>> Yeah, yeah, cow testicles and maggots.
>> Shot of rumple mints.
[laughing]
On the rocks, on the rocks.
>> All right, I don't want to play this anymore.
I don't want to play this stupid game.
>> That's pretty good.
>> This is a stupid game.
[Brian's voice echoes in the distance] ♪ 'CAUSE I'M A MODERN ROGUE! ♪
>> All right we are back in an undisclosed location
in downtown Austin with Trever.
>> How you doing?
>> Our favorite bartender in the world.
Trever, you are going to be teaching us something
that one of our patrons requested.
>> Mm-hmm.
>> This is a blood and sand.
>> Yeah, now the blood and sand
is interesting cocktail because like most cocktails,
it does come back at different times
as far as popularity goes and people drinking it
and being rediscovered by younger people.
Blood and sand it just seems to hit
on each decade, it comes back in waves
with people asking for it.
You'll make one and then you'll make 20
and then you'll never make it again.
It's a really odd drink, but.
>> What's odd about it?
I'm totally unfamiliar with blood and sand.
>> Well as far as the history goes,
the first written account of it was in 1930
in Harry Craddock's The Savoy Guide.
It was named after a Rudolph Valentino movie
called Blood and Sand about a bullfighter.
That's really all they know.
>> Which is funny because there's nothing Spanish
about this drink, because it actually has Scotch.
>> I would like to believe that it was created by a bull.
[laughing]
That's the secret origin of it.
>> It's actually bull's sacrificial blood from Moloch.
>> He's like my vengeance is near.
[laughing]
>> No, the thing about a blood and sand though,
you don't see many mixed cocktails with Scotch in it,
because Scotch is
>> Expensive, you don't want to mix that.
You want to appreciate it straight on.
>> That just seems like sinful to me.
You just drink scotch straight.
Why would you use scotch instead of just a regular whisky?
>> You're going to get a lot of smoky notes from it
depending on the scotch that you use.
You're mainly going to get earthy tones from it
with the Ilaype and coming from the highland area.
>> I think that's one of my favorite parts
when we learned about scotch is knowing that the peat
is the actual earth where this was made
and that liquid is imbued with this
and you're actually tasting another country
on the other side of the world.
That's got to give some texture to any kind of drink.
>> There's a couple scotches
that you can literally taste the sea salt water.
>> Wow.
>> You're just drinking the marrow of an entire country.
>> Simply from the wind hitting the peat.
>> Oh, wow that's fascinating.
All right so tell us what's in it?
>> So it's a pretty simple drink
and depending on which recipe you look at,
you'll see it change from here and there.
It's basically equal parts.
What we're going to start with first,
the original recipe did call for blood orange juice.
Now, blood orange oranges aren't always in season
like as of right now, they're not in season in Texas.
You can simply just use orange juice.
>> Now the blood oranges are going to give it
like a reddish color.
>> Yeah, you're going to have a reddish tint.
>> And a different flavor of course,
but not too dramatically different where it changes it.
>> Now, the one thing is I can't remember
if this is orange juice or Modern Rogue Pruno.
>> Oh, god, oh it's splashing on me.
>> So, does anyone do you want to tell me?
>> Here's what you tell,
if we drink it, it's orange juice.
>> Yeah, all right.
>> If we didn't drink it, it's the Pruno.
>> Just making sure.
Don't ever do that stuff without me again.
You guys need to be supervised.
We're just going to simply put three quarter ounce
and every ingredient in this drink is going to
be three quarter ounce.
>> So there's just a tiny bit of orange juice.
>> Yeah, this is going to be stirred.
It's going to be shaken and served up
so this is a sipping drink, not going to be a lot to it.
>> Okay.
>> Next, we're going to move to cherry Heering
which is a cherry flavored liqueur.
>> Is it a cherry flavored fish?
>> Yes.
[laughing]
>> A cherry, he pulls out this wiggling live fish
like this is cherry.
[laughing]
>> I thought is it a Swedish fish?
It is what it is, it's just a cherry liqueur.
It's really good and it pairs well with rum.
You'll see it in a lot of tiki drinks.
It mixes well with a lot of fruit juices.
You get a lot of natural cherry flavor
from this particular one.
If you're going to buy a cherry liqueur, get a Heering.
It's just well made.
So, once again three quarter.
>> Okay so so far it's just all sweetness.
>> Yeah.
>> With a little bit of acid, right?
>> Oh sure.
>> Orange juice, but yeah a lot of sugar I'm seeing so far.
>> And then next, once again with the sweetness,
we're going to use sweet vermouth.
>> Okay.
>> This is going to be so sweet.
>> And like I always say when it comes to vermouth,
don't skip out, pay for the good stuff.
Yeah, cheap vermouth can ruin a drink.
>> And we talked about this before,
but vermouth is basically like fortified wine.
>> Mm-hmm.
>> Like you've got wine, you've got port,
and then you've got vermouth, right?
>> Mm-hmm. >> Okay.
>> A regular vermouth is going to help dry the drink out.
This is going to help sweeten it up
even though it really doesn't need much more sweetening,
but a sweet vermouth is just again,
sugar added to a vermouth.
Once again, three quarter.
And then lastly, we're going to be putting our scotch.
Scotches can be expensive and it's meant to be sipped.
It's really not a mixer.
So if you're going to use a scotch, go mid-level.
You don't have to go crazy with it.
You don't need a 12 year or a 14 year.
You don't need a Oban or a Aberlour.
Just use something simple.
I like Monkey Shoulder.
>> You've got an interesting story
about why it's called Monkey Shoulder.
>> Now, this is a blended whisky
so this is a couple different whiskys
from different barrels that were blended together.
>> As we learned in the whisky episode,
that's so that they can even out the flavor profile
and have a consistent product.
>> Product over time.
>> Whereas your single malts,
different years are going to taste differently
so the reason they call it Monkey Shoulder
it's from the old men on the island
who had retired and were bent over like this
because of years shoveling pee.
>> Oh, wow.
>> So that represents.
>> That's terrible, I feel bad now.
>> That's like the coal mines of alcohol.
>> That's like a chain gang, the whisky.
>> I believe in their country the look at it
it was almost a sign of respect as in,
they worked that hard for their family
and for that product.
>> I'd kiss the ring.
>> Once again, three quarter.
>> BRIAN: Can I take a whiff of this?
>> Yeah, absolutely.
It's not overpowering.
>> That's not nearly as smokey as I thought it would be.
>> Oh yeah, no I've had this before.
>> The thing about Monkey Shoulder
if you haven't really tried too many scotches
or you don't know much about scotch,
this is a decent one to start on.
Kind of mid-level as far as flavor profile goes.
It won't knock you out.
>> It doesn't really kick you in the teeth right up front.
>> Right, but it's not bland either.
Just like all of our drinks.
We shake and then fill our tin with ice.
Cap it off.
We're going to get our cuh?
>> Coupe. >> Coupe.
[laughing]
Coupe, coupe.
>> Our chilled coup.
[ice cackling]
once again we're going to double strain it
to get all the ice chips out of it.
>> BRIAN: I got to be honest,
number one that does look like blood in sand.
>> JASON: You're afraid of this one.
>> BRIAN: Yeah, a little bit.
It's just going to be so sweet and you know I like the tart
and I like the bitters.
Number one aesthetically looking at it,
it really does have that blood and sand look to it.
>> Brian has seen lots of coupe glasses
filled with actual blood and sand
so he knows it when he sees it.
>> And for a garnish,
we're simply going to do an orange swath here.
And when you're cutting the swath,
you just want that simple layer.
You don't want too much pith,
because you don't want any bitterness.
You're just trying to get the oils out of there.
>> BRIAN: Do you twist it over it?
>> So what you do is you just kind of break it
to express it.
>> BRIAN: But you can see like a dusting.
>> It's kind of a smaller glass,
so you can just mold your swath however you want.
You can cut it, cut in designs.
>> JASON: Just the subtlest of flavors.
>> TREVER: Yeah, it's all art.
>> Man, the aromatics really transform on this.
Okay, so blood and sand.
I'm going in expecting a lot of sweet.
>> I don't know if you're going to like that.
>> This drink is not for everyone.
It is very interesting and worth trying at least once.
>> So, where am I getting the bitter notes from?
Maybe I'm confusing some of that cherry liqueur in there.
>> Part of it comes from the Antica
and this particular sweet vermouth.
>> Okay, that's what it is.
It's the vermouth.
Yeah, yeah, yeah.
It goes down very, very easy.
Now I understand why there's so much sweet in there.
I think that vermouth really does
take you on a sideways journey.
The sugar definitely offsets the vermouth
and some of the robust.
You know if you drink Monkey Shoulder straight,
it's going to be a bit of a barrier for a lot of people.
This is going to ease you into that territory.
>> Just kind of dulls that edge
and you can still drink the scotch,
but it's prettying it up a little for you.
>> And you can still pick up the scotch notes in there.
The flavors in there.
It's very much a cocktail.
It's very smooth and I like it.
It feels flatter than I thought it would.
I thought it would be cloyingly sweet.
It's not at all. >> It's like candy?
It's like drinking liquored candy?
>> No, it's definitely not.
>> Okay, so we've got three quarters of OJ,
we've got three quarters of the cherry Heering,
three quarters of the sweet vermouth
and then three quarters of scotch.
That's easy.
>> That's dead simple and it's weird to say this,
but just rubbing the outside of an orange on there
actually matters, it shapes the profile.
It was good.
>> Oils can make or break a drink.
It just depends on what's in it,
but once again I will stress on a drink like this
you want good vermouth, you want the good cherry liqueur.
There are other cherry liqueurs that you could depend on.
Screwing this drink up is easy,
but making it well is also easy.
>> Right on, dude, all right well I'm going to steal
this thing and we're done.
>> I am surprised.
>> I'm going to go on the beach and slice my veins
and then they'll be blood on the sand.
>> That was a dark note.
He's in a weird spot right now.
>> It's fine, it's fine.
>> We're in the center of Texas, there's no beach.
>> Still rocking the Audible?
>> Oh, absolutely.
>> What are you listening to?
>> Currently I am listening to something really uplifting.
>> Go on.
>> Slaughterhouse Five by Kurt Vonnegut.
>> It's great.
>> And like I said it's kind of a absurdist anti-war book.
>> I don't even know that I want to describe
what's great about Slaughterhouse Five
for fear of spoiling.
>> Don't spoil it, because I just started it.
>> Oh, so you don't even know.
>> No, no.
>> Oh, this is great.
>> I know it's something I'm supposed to have read,
but I'm really enjoying it so far just got into it
like last night.
>> Okay, okay if anybody at home doesn't know.
We are tremendous fans of Audible.
Audible makes it possible for you to do all the things
that you say you're going to get around to doing
but you will never do it, right?
You're not going to read 20 to 30 books a year.
I'm sorry, unless you're a reading guy.
>> One of those reading guys?
>> Reading eyes.
>> I'm not that guy, that's not me.
>> But for me, when I'm driving, when I'm doing the dishes,
any moment of minutia when I'm walking the dog,
I went from reading maybe two or three books a year
to 20 to 40 non-fiction and fiction books every single year.
>> That is incredible.
It's amazing how much time you find
to listen to these books when you're driving somewhere.
In Austin traffic.
>> And it's especially a good time right now,
because everybody's making New Years resolutions.
You know you say you're going to read a whole bunch of books
and do self-improvement stuff.
You're not going to do it.
Everyone's a liar.
This is a way you could actually do it.
It's painless and easy and you're going to learn stuff.
You can read books like Rich Dad Poor Dad
by Robert Kiyosaki.
What's mind blowing and fundamental,
in fact, Bryce is behind the camera right now,
>> You've tried to get me to read it like four times.
>> I gave him an hour long lecture on that stuff,
and that's all because of Audible.
>> I believe it.
Go to audible.com/rogue
or you can now text the word rogue to 500-500.
You'll get a free book, and a free 30 day trial.
>> That's R, O, G, U, E.
Why does everybody have such a hard time?
>> Rouge.
>> Do you write the word rouge?
Have you ever?
>> No, not one time. >> You're a liar.
>> No. >> I've done it, you've done it
and the whole world's done it.
>> In fact, when we started doing this show
I said, "everybody's going to misspell it rouge, man."
>> I said, "no, everybody knows how to spell rogue."
>> No.
>> Audible.com/rogue.
>> Yes.
Mission impossible, rouge nation.
Remember that one?
[laughing]
That's not on Audible.
>> Rouge One is Star Wars.
>> The first one, that's what it is.
[laughing]
Rouge One.
[laughing]
>> Moulin Rogue, wasn't great, was a great movie.
>> Moulin Rogue.
[laughing]
[mellow music]
[muffled speaking]