Name: Balm Cocktail
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Manzanilla sherry; 10 ml Triple sec; 10 ml Orange juice; 2.5 ml Pimento dram; 1 dash Orange bitters

Balm Cocktail
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Serve in a Coupe glass

Ingredients:
2 oz	Lustau Manzanilla Papirusa Sherry
¹⁄₃ oz	Cointreau triple sec liqueur
¹⁄₃ oz	Orange juice (freshly squeezed)
¹⁄₁₂ oz	St. Elizabeth Allspice Dram liqueur
1 dash	Orange Bitters by Angostura

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of skewered Fragata Green Olives.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with skewered olives.

Allergens:

Recipe contains the following allergens:

Manzanilla sherry - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

Orange-flavoured dry sherry with subtle pimento spice.

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History:

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book:
"BALM COCKTAIL. (6 people)
½ Glass Orange Juice.
½ Glass Cointreau.
3 Glasses Sherry.
1 Dash Orange Bitters.
2 Dashes Pimento Dram Liqueur.
Fill up the shaker with cracked ice, shake and serve with an olive."

More cocktails by Harry Craddock

Nutrition:

One serving of Balm Cocktail contains 88 calories

Alcohol content:

0.7 standard drinks
12.12% alc./vol. (12.12° proof)
10 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.