Balmoral Hill
The Balmoral Hill, created by Dimitri Nikoletsos (Toronto, ON), is a rich, slow-sipping cocktail that feels like velvet in a glass. Built on Rupert’s Exceptional Canadian Whisky, it leans into deep, dark flavours with a layered elegance that’s more after-dinner than happy hour.
A pour of 20-year aged tawny port adds dried fruit richness and nutty warmth, while cold brew coffee concentrate brings roasted depth and a subtle bitter edge. Just a touch of white crème de cacao ties it all together with a soft, chocolatey sweetness that rounds out the whisky without overpowering it.
Finished with a dehydrated orange wheel, Balmoral Hill is decadent, structured, and quietly luxurious.
Recipe: Dimitri Nikoletsos (Toronto, ON)
Photo: Reece Sims
Cocktail Flavor Camps
The inspiration behind this cocktail as explained by creator Dimitri Nikoletsos, “a Canadian whisky spiked riff on a False Summit, and named after a park near my childhood house. On snowy days we would sled down the hill over and over again, eventually ending the day with a hot chocolate at my house. All grown up now, but still wanting a beverage to warm me up on a snowy day, I created Balmoral Hill!“
Balmoral Hill
Difficulty: EasyFlavor Camps: Rich, Bitter, Sweet
Ingredients
1.5 oz Rupert’s Exceptional Canadian Whisky
0.5 oz 20yr Aged Tawny Port
2 tsp Cold Brew Coffee Concentrate
1 tsp White Creme de Cacao
Garnish: Dehydrated Orange Wheel
Directions
- Add all ingredients into a mixing glass.
- Fill with ice and stir until chilled.
- Strain into a double rocks glass over a large ice cube.
- Garnish with a dehydrated orange wheel.
Notes
- .