| 1 1⁄3 fl oz | Honey herbal liqueur (e.g. Drambuie) |
| 1 1⁄3 fl oz | Lustau Jarana Fino Sherry |
| 1 dash | Angostura Aromatic Bitters |
| 2 drop | Saline solution (20g sea salt to 80g water) or pinch of salt |
Serve in a Nick & Nora glass
One serving of Balmoral No. 2 contains 160 calories
In 1955, Jacinto San Feliu and Ángel Jimenez opened their Balmoral bar in Madrid, a bar regarded as one of the best in the city. This was their signature cocktail, originally with 60ml (2oz) oloroso sherry, 1oz (30ml) Drambuie and a dash of Angostura. Angel San José Marin saved this cocktail for posterity by adding it to the opening menu of Madrid's 1862 Dry Bar.
I'd not seen this sherry-based Balmoral before January 2025, when I came across it listed (with oloroso seco sherry) as the second cocktail in "The Classics" section in the 1862 Dry Bar's menu. Later the same evening. I was reacquainted with the Balmoral at Pictura in the Mandarin Oriental Ritz (made with fino sherry).
Rich herbal whisky-laced liqueur dried and flavoured with fino sherry.
Makes a minimum of 9 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
Classic cocktails are found in vintage recipe books from the mid-1800s to the 1980s.
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