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portfolio ➜ wines ➜ Aromatized Wines ➜ Quinquina/Chinato

Byrrh Grand Quinquina

Recipes

Affaire de Familie

Stir with ice:
1 oz Byrrh Grand Quinquina
1 oz Hayman’s London Dry Gin
1 oz Cocchi Americano Bianco
2 dash maraschino liqueur
2 dash orange bitters
Strain into a coupe.
Garnish with lemon peel.

Agly Highball

Build in a highball glass filled with ice:
1.5 oz Byrrh Grand Quinquina
1.5 oz Rivesaltes dessert wine
2 dashes orange bitters
3 oz club soda
Garnish with an orange peel.

Auditing Princeton

Stir with ice:
1.5 oz Hayman’s Old Tom Gin
1 oz Byrrh Grand Quinquina
0.25 oz simple syrup
2 dash orange bitters
Strain into a coupe.
Garnish with lemon peel.

Beermüth

Shake with ice:
1.5 oz Byrrh Grand Quinquina
0.5 oz coffee syrup
0.25 oz lemon juice
Strain into an ice-filled collins glass.
Fill with Bell’s Two-Hearted IPA (or any “well-rounded IPA with established but not overwhelming hops,” says Pierce)
Garnish with cocoa nibs.
For the coffee syrup: combine two parts freshly brewed coffee to one part granulated sugar. Stir until sugar is dissolved. Steep some cocoa nibs in the still-hot syrup for 15 mins. Strain, cool and bottle.

Berbyrrh

Build in a double rocks glass filled with ice:
3 oz Byrrh Grand Quinquina
3 oz verbena tisane (or other green herb infusion)
Garnish with a mint sprig and a lemon peel.

Betsy Ross Cocktail

Stir with ice:
1.5 oz brandy
0.75 oz Byrrh Grand Quinquina
0.25 oz orange curaçao
1 dash Angostura Bitters
Strain into a coupe.
Garnish with lemon peel.

Bobby Byrrhns

Stir with ice:
1.5 oz Scotch whiskey
1 oz Byrrh Grand Quinquina
0.5 oz Bénédictine
1 dash orange bitters
1 dash Angostura Bitters
Strain into a cocktail glass.
Garnish with a grapefruit peel.

Byrrh Martinez

Stir with ice:
1.5 oz Hayman’s Old Tom Gin
0.75 oz Byrrh
¾ tsp maraschino liqueur
Strain into a coupe.
Garnish with a flamed orange peel.

Byrrh Special Cocktail

Shake with ice:
1 oz Byrrh Grand Quinquina
1.5 oz Hayman’s Royal Dock Navy Strength Gin
0.25 oz lemon juice
Double-strain into a coupe.
Garnish with a lemon peel.

Catalan Cocktail

Build in a highball glass filled with ice:
2.5 oz Byrrh Grand Quinquina
0.75 oz Hayman’s London Dry Gin
3 oz tonic water
Garnish with lemon peel.

Catalan Cooler

2 oz Dolin Dry
1 oz Byrrh
3 oz club soda
Build in a tall glass filled with ice.
Garnish with a lemon peel.

Cold Byrrrrh

1.5 oz Hayman’s London Dry Gin
1.5 oz Byrrh
1 dash orange bitters
Stir with ice. Strain into a cocktail glass.
Garnish with a lemon twist.

The Grand Leopold

1.5 oz cognac
0.75 oz Byrrh
0.25 oz dry curacao
0.25 oz lemon juice
1 dash Peychaud's Bitters
Shake with ice. Strain into a cocktail glass.
Garnish with a lemon twist.

Hi-Falutin’

1.75 oz Ransom WhipperSnapper Oregon Spirit Whiskey
1 oz Kronan Swedish Punsch
0.5 tsp Byrrh Grand Quinquina
2 pieces lemon peel
Combine liquid ingredients in a mixing glass
Express the lemon peels and drop them into the liquid
Stir with ice
Strain into a cocktail glass

The Italian Job

Stir with ice:
0.75 oz Smith & Cross
0.75 oz Cocchi Americano
0.75 oz Aperitivo Cappelletti
0.75 oz Byrrh
2 dashes orange bitters
Strain into a cocktail glass. Spritz orange peel and discard.

Light the Coals

Build in a highball glass filled with ice:
2.5 oz Byrrh
0.5 oz Amaro Alta Verde
4 oz tonic water
Garnish with a lemon peel.

L’Affiche

Build in a double rocks glass:
3 oz Byrrh Grand Quinquina
3 oz tonic water
Garnish with a sprig of mint and a lemon peel.

Passa Paloma

Build in a highball glass filled with ice:
1.5 oz blanco tequila
1.5 oz Byrrh Grand Quinquina
3 oz grapefruit soda
Garnish with a lemon peel.

The Pastry Truce

Build in a highball glass filled with ice:
2.5 oz Byrrh Grand Quinquina
0.75 oz blanco tequila
3 oz tonic water
Garnish with lemon peel.

Plum Billet

Shake with ice:
1.5 oz Hayman’s Royal Dock Navy Strength Gin
1.5 oz Terres des Templiers Rancio Sec
0.5 oz Byrrh Grand Quinquina
0.5 oz simple syrup
0.75 oz orange juice
4 dashes Angostura Bitters
Strain into a coupe.

The Prime Directive no. 2

Stir with ice:
1 oz Dolin Dry Vermouth de Chambéry
1 oz Salers Gentiane Aperitif
1 oz Byrrh Grand Quinquina
Strain into a coupe.
Garnish with a lemon twist (discard the peel).

The Privateer

Shake with ice:
1.5 oz Batavia Arrack van Oosten
1 oz John D. Taylor’s Velvet Falernum
0.75 oz Smith & Cross Traditional Jamaica Rum
0.5 oz Byrrh Grand Quinquina
0.75 oz lemon juice
3 dashes Angostura Bitters
Strain into a double rocks glass filled with crushed ice.
Garnish with fruit and a mint sprig.

Punch au Vieux Plage

Shake with ice:
1.5 oz light rum or amber rum
1.5 oz Byrrh Grand Quinquina
0.5 oz lemon juice
0.5 oz simple syrup
Strain into a highball glass filled with ice.
Top with 2 oz club soda.
Garnish with a grapefruit peel.

Quina-Quina Cocktail

Build in a double rocks glass filled with ice.
1.5 oz Byrrh Grand Quinquina
1.5 oz Bonal Gentiane-Quina
Garnish with a grapefruit peel.
Top with club soda, optional.

The Rèveillon Cocktail

Stir with ice:
2 oz calvados
0.5 oz Allspice Dram
0.5 oz Purkhart Pear Williams Eau-de-Vie
0.25 oz Byrrh Grand Quinquina
1 dash Angostura Bitters
Strain into a coupe.

Sounds the Same Cocktail

Build in a tulip glass:
3 oz Byrrh Grand Quinquina
4 oz Gose-style sour beer
Garnish with an orange peel.

Tautavel Sunrise

Shake with ice:
3 oz Byrrh Grand Quinquina
0.75 oz mezcal
0.75 oz grapefruit juice
Strain into a goblet or collins glass filled with ice.
Top with 3 oz club soda.
Garnish with a grapefruit peel.

Tellicherry Cruiser

Shake with ice:
1.25 oz Matifoc Rancio Sec
0.5 oz Smith & Cross Traditional Jamaica Rum
0.5 oz Bonal Gentiane-Quina
1 bar spoon Byrrh Grand Quinquina
0.75 oz orange juice
Strain into a coupe.
Top with freshly-ground black pepper.

Temptress Cocktail

Stir with ice:
1.5 oz Blume Marillen Apricot Eau-de-Vie
1.5 oz Byrrh Grand Quinquina
Strain into a coupe.
Garnish with a lemon peel.

Trudeau

Stir with ice:
1 oz Byrrh Grand Quinquina
1 oz Canadian whisky
1 oz Dolin Dry Vermouth de Chambéry
1 dash simple syrup
1 dash orange bitters
Strain into a coupe.
Garnish with a lemon peel.

Vieux Chapeau

1 oz Armagnac
1 oz mezcal
1 oz Byrrh
0.25 oz Benedictine
1 pinch of salt
Stir with ice.
Rinse the serving glass with absinthe or pastis.
Strain into a cocktail glass or a double rocks glass filled with large ice cube.
No garnish.

Violet Negroni

Stir with ice:
1 oz Hayman's London Dry Gin
1 oz Byrrh
1 oz Salers
Strain into a double rocks glass filled with ice. Garnish: lemon peel