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A fresh take on the classic Blood and Sand, the Bad Blood cocktail is built around Scotch and Heering cherry liqueur.

While the kids are racing around the neighbourhood jacked up on miniature Snickers bars and stale candy corn, take a break from doling out the goodies to treat yourself to a proper drink. Halloween cocktails have the unfortunate habit of falling into gimmickry: spooky dry ice, plastic-spider garnishes, test tubes and, scariest of all, pumpkin spice. I'm over it, and ready for something fun and frighteningly potent, but still delicious enough to enjoy year round. For inspiration I turned to one of Toronto's top bartenders, who offers up a wicked potion that fits the bill.

"This is definitely a grown-up cocktail," says Evelyn Chick, bar manager at Toronto's Harbord Room restaurant, of her creation, the Bad Blood. "It's a serious stirred cocktail that's a take on the classic Blood and Sand." Like the original, Chick's version is built around Scotch (Glenlivet 12-year-old in this case) and Heering cherry liqueur. She substitutes reserve port for the drink's original orange juice, giving it a drier, more tannic quality than the sweet, acidic notes found in the original. Sweet vermouth and a float of Laphroaig balance it out and introduce a smoky component. Flaming a slice of fresh orange zest at the very end is a nifty trick that finishes off this adult treat.

The Bad Blood

1 oz. 12-year-old Glenlivet

1/2 oz. Heering cherry liqueur

1/2 oz. reserve port

1 oz. sweet vermouth

Dash of Laphroaig

Orange zest

Method

Combine Glenlivet, Heering, port and sweet vermouth into a stirring glass, top up with ice and give it a good stir, about 30 times, for a good dilution.

Strain over one big ice cube into a rocks glass and gently pour a float of Laphroaig over the top.

Garnish with a twist of orange zest. If you’re feeling up to it, make it flame: Cut a loonie-sized round of flesh from a fresh orange. Hold the slice a few inches above the cocktail so the skin faces the drink. Use a lighter or match to gently warm the skin of the orange (being careful not to burn it). After a few seconds, quickly pinch the edges together. A little shot of flame should erupt, and caramelized oils will fall down into the drink. Discard the match and add the citrus peel to the drink.

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