Name: Baltasar and Blimunda
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Gin; 15 ml Red bitter liqueur; 15 ml Tawny port; 15 ml Vermouth amaro (Pun.)

Matt Premium Member 25w

IMO this is only distantly related to a Negroni (proportions are far different). Despite higher gin weighting this doesn't present as boozy, or even gin-heavy. There is significant port flavor prominence - a very nice cocktail.

John CARR Premium Member 26w

A new favourite negroni! This really made my cocktail evening. Created a couple of years after the Cornwall negroni and a definite improvement by evolution of it, in my opinion. Better balanced and integrated. Will definitely be having again.
Garnish instructions seem contradictory lemon vs orange flamed twist? I was half way through doing lemon when noticed the orange. Lemon non-flamed actually worked better with the Tanq 10 that I was using.

John CARR Premium Member 26w

Also reminiscent of the more recently created St George’s negroni, which I believe this may have displaced in my fickle affections.

John CARR Premium Member 25w

Also good was a mash up version with 15 Each Rosso Antico vermouth, 10yo tawny port, Campari, dash orange bitters. The port’s body helped the fine aromatics and almost smokey tobacco notes of the vermouth to come out and play.

Chris Brislawn 25w

I, too, was confused by the specification of both lemon and orange flamed zest twists, so I used one of each. According to Death & Co.'s "Modern Classic Cocktails," which is probably as close to Phil Ward's original recipe as we're gonna get, the official garnish is a flamed orange "coin," as shown in Difford's photos. I've watched video of Dale DeGroff igniting flaming orange coins and it looks like you get just one good flaming squeeze per coin (don't burn your fingers). I don't do coins and can attempt several pyrotechnic squeezes out of a good-size zest strip. A great Negroni variation with more body than the standard recipe. And no, I haven't read the book.

John CARR Premium Member 25w

Yeah same. I just use a good sized strip and get several goes at it. Realised I’d been shown an odd way to do it where you ‘flamed’ the strip first, then expressed. I like the express thru the flame method much better. More fun! And the orange seemed to suit much than lemon imo.

Simon Difford Continue thread (1 reply)

2 fl oz	Hayman's London Dry Gin
¹⁄₂ fl oz	Italian red bitter liqueur
¹⁄₂ fl oz	Cockburn's Tawny Eyes Tawny Port (chilled)
¹⁄₂ fl oz	Punt E Mes vermouth amaro (chilled)

Baltasar & Blimunda

How to make

Glass

Prepare

Method

Garnish

Flavour Profile

Health & Nutrition

Nutrition:

Alcohol content:

Allergens:

History

Review

Gallery

Comments & Discussion

See more...