| 2 fl oz | Lustau Manzanilla Papirusa Sherry |
| 1/3 fl oz | Cointreau triple sec liqueur |
| 1/3 fl oz | Orange juice (freshly squeezed) |
| 1/12 fl 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:
- Lustau Manzanilla Papirusa Sherry – Sulphur Dioxide/Sulphites
Strength & taste guide:
Review:
Orange-flavoured dry sherry with subtle pimento spice.
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."
Nutrition:
One serving of Balm Cocktail contains 100 calories.
Alcohol content:
- 0.7 standard drinks
- 12.12% alc./vol. (24.24° proof)
- 10 grams of pure alcohol
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.
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