Name: Balmoral No. 2
Total time: 3 min
Cuisine: Cocktail
Ingredients: 40 ml Honey herbal liqueur; 40 ml Fino sherry; 1 dash Aromatic bitters; 2 drop Saline solution 4:1

Balmoral No. 2
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Serve in a Nick & Nora glass

Ingredients:
1 ¹⁄₃ oz	Honey herbal liqueur (e.g. Drambuie)
1 ¹⁄₃ oz	Lustau Jarana Fino Sherry
1 dash	Angostura Aromatic Bitters
2 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Nick & Nora glass.
Prepare garnish of lemon zest twist.
STIR all ingredients with ice.
STRAIN into chilled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Fino sherry - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Rich herbal whisky-laced liqueur dried and flavoured with fino sherry.

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Variant:

Balmoral
Balmoral Martini

History:

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).

Nutrition:

One serving of Balmoral No. 2 contains 160 calories

Alcohol content:

1.2 standard drinks
21.69% alc./vol. (21.69° proof)
17.4 grams of pure alcohol

More Classic/vintage cocktails

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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Caspian Berggren

2nd March at 17:23

What a weird cocktail. It's so strange that I absolutely love it. The salt is absolutely crucial. The sherry takes the front and center, building the body and most of the flavor profile. You can get the scotch from the Drambuie but it's in the background, working with the salt to elevate the softer notes in the sherry.

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