The Balm is a fairly sophisticated cocktail. Its use of bitters may present a challenge to novice taste buds, but there’s an easy solution: the bitters can be left out for guests who don’t enjoy that flavor. Because the biggest part of a Balm is dry sherry, it’s not terribly sweet even without the bitters.
Balm cocktails make a great aperitif, served alongside olives, cheese and/or crackers. It’s also very nice served with dessert, as long as the dessert you’ve chosen pairs well with orange.
- 3 ounces dry sherry
- 1/4 ounce Cointreau
- 1 dash orange juice
- 2 dashes orange bitters
Shake with ice and strain into a. Garnish with orange, if you want.
I’ve seen variations on this recipe which add a dash or two of Jamaican rum or pimento dram.