Olga María Gómez Henderson
9th November 2025 at 12:42
It's very tasty. I think it's too strong for an aperitif though, It could work as a digestive too.
16th September 2025 at 20:40
I find this cocktail incredibly good. I used 44 ml of cheap blended scotch plus 15 ml of Glengoyne 12yo. It's amazing what 15ml of good stuff can make in terms of aroma and taste. No need to say that I'll try with other malt and I hope to enjoy each of them.
2nd May 2025 at 18:05
I know it should be obvious but, this is a stirred cocktail right? Why the method doesn't appear on the recipe?
3rd May 2025 at 07:21
Yes, it should be stirred. Many thanks for bringing the missing sentence in the method to my attention. Now corrected.
1st March 2025 at 22:02
Kinda, sorta Manhattan/ Martini ish.
Nonetheless, it’s a keeper for me. Easy to make as it doesn’t contain any exotic ingredients that would cause me to scurry to Total Wine in search of some esoteric liqueur made by secretive Monks only during a full moon. 😊
Nonetheless, it’s a keeper for me. Easy to make as it doesn’t contain any exotic ingredients that would cause me to scurry to Total Wine in search of some esoteric liqueur made by secretive Monks only during a full moon. 😊
28th February 2025 at 12:10
En 1955 en Madrid se inauguró unos de los mejores bares de cocktail si nombre Balmoral condos de los mejores bartenders a nivel mundial jacinto san Feliu y ángel jimenez . Crearon el cocktail BALMORAL
Jerez oloroso 2 onz
Drambuie 1 onz
Angostura
Yo lo puse en la carta del 1862 dry bar
Para mí un cóctel muy bueno
Jerez oloroso 2 onz
Drambuie 1 onz
Angostura
Yo lo puse en la carta del 1862 dry bar
Para mí un cóctel muy bueno
28th February 2025 at 14:20
Many thanks for revealing the origins of the Balmoral. Please follow the link above to the cocktail you mention, the sherry-based Balmoral No. 2.