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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 dashes maraschino liqueur

2 dashes orange bitters

Strain into a coupe.

Garnish with lemon peel.

Aper-resso Martini

(Damon Roseberry)

Shake with ice:

1 oz Byrrh Grand Quinquina

1 oz Bonal Gentiane-Quina

1.5 oz fresh espresso

0.75 oz demerara syrup

Strain into cocktail glass.

Auditing Princeton

(adapted from the Princeton Cocktail, Savoy Cocktail Book)

Stir with ice:

1.5 oz Hayman’s Old Tom Gin

1 oz Byrrh Grand Quinquina

0.25 oz simple syrup

2 dashes orange bitters

Strain into a coupe.

Garnish with lemon peel.

Beermüth

(Gavin Pierce, Room 11, Washington D.C.)

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.

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

(David Embury, The Fine Art of Mixing Drinks)

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.

Bitches’ Brew

(Simon Difford)

Stir with ice:

1 oz Byrrh Grand Quinquina

0.75 oz Genever

0.75 oz vodka

0.75 oz India pale ale

Strain into a coupe.

Garnish with an orange twist and a cherry.

Bittered Ruby Punch

Build in warmed mug:

1.5 oz Byrrh Grand Quinquina

0.5 oz Batavia-Arrack van Oosten

1/2 tbsp sugar

0.5 oz lemon juice

6 oz black tea

Garnish with a lemon wheel.

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 & Tonic

Build in a double rocks glass filled with ice:

2 oz Byrrh Grand Quinquina

4 oz tonic water

Garnish with a sprig of mint and a lemon peel.

Byrrh Martinez

Stir with ice:

2 oz Hayman’s Old Tom Gin

1 oz Byrrh Grand Quinquina

0.125 oz maraschino liqueur

Strain into a coupe.

Garnish with a flamed orange peel.

Byrrh Special

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

Build in a tall glass filled with ice:

2 oz Dolin Dry Vermouth de Chambery

1 oz Byrrh Grand Quinquina

3 oz club soda

Garnish with a lemon peel.

Catalan Kiss

(Savoy Cocktail Book)

Shake with ice:

1 oz Cocchi Vermouth di Torino ‘Storico’

1 oz Timbal Vermut de Reus Extra Dry

0.5 oz Byrrh Grand Quinquina

0.5 oz orange juice

Strain into a cocktail glass.

Cold Byrrrrh

(John Wabeck, Pittsburgh)

Stir with ice:

1.5 oz Hayman’s London Dry Gin

1.5 oz Byrrh Grand Quinquina

1 dash orange bitters

Strain into a cocktail glass.

Garnish with a lemon twist.

Dasher and Dancer and Daiquiri

(Rogan Howitt, Springfield MO)

Shake with ice:

1.25 oz Byrrh Grand Quinquina

1 oz lime

0.5 oz overproof white Jamaican rum

0.5 oz orgeat

6 drops Bitterman’s Tiki Bitters

Strain into a Nick & Nora glass.

Donna Brutta

(Adapted from David Little, Seattle, WA)

Build in pitcher over ice:

12 oz Matifoc Rancio Sec

4 oz Byrrh Grand Quinquina

4 oz cranberry liqueur

Add club soda.

Stir to combine.

Garnish with lemon wheels.

The Grand Leopold

(Alex O’Keefe, Bentonville, Arkansas)

Shake with ice:

1.5 oz cognac

0.75 oz Byrrh Grand Quinquina

0.25 oz dry curacao

0.25 oz lemon juice

1 dash Peychaud's Bitters

Strain into a cocktail glass.

Garnish with a lemon twist.

Hi-Falutin’

(Del Pedro, Brooklyn)

Combine liquid ingredients in a mixing glass:

1.75 oz bourbon

1 oz KRONAN Swedish Punsch

1/2 tsp Byrrh Grand Quinquina

2 pieces lemon peel

Express the lemon peels, then drop them into the liquid.

Stir with ice.

Strain into a cocktail glass.

The Italian Job

(Joseph Akhavan, Paris)

Stir with ice:

0.75 oz Smith & Cross Rum

0.75 oz Cocchi Americano Bianco

0.75 oz Aperitivo Mazzura

0.75 oz Byrrh Grand Quinquina

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 Grand Quinquina

0.5 oz Amaro Alta Verde

4 oz tonic water

Garnish with a lemon peel.

Our Man in Havana

(Garret Richard)

Stir with ice in a mixing glass:

2 oz Byrrh Grand Quinquina

1 oz The Scarlet Ibis Trinidad Rum

1 tsp Pierre Ferrand Dry Curaçao

½ tsp Latitude 29 Orgeat

1 dash orange bitters

1 dash Angostura Bitters

3 drops saline

Strain into chilled coupe.

Garnish with a channeled lime twist.

Passa Paloma

(Figidini, Providence, RI)

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

(variation on the Pruneaux cocktail, Savoy Cocktail Book)

Shake with ice:

1.5 oz Hayman’s Royal Dock Navy Strength Gin

1.5 oz Matifoc 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. 1

Stir with ice:

1 oz Timbal Vermut de Reus Extra Dry

1 oz Salers Gentian Apéritif

1 oz Byrrh Grand Quinquina

Strain into a coupe.

Garnish with lemon peel.

The Prime Directive no. 2

Stir with ice:

1 oz Dolin Dry Vermouth de Chambéry

1 oz Salers Gentian Apéritif

1 oz Byrrh Grand Quinquina

Strain into a coupe.

Garnish with a lemon twist (discard the peel).

The Privateer

(Mattias Hagglund, Princeton, NJ)

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

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

(Chuck Taggart, Los Angeles, CA)

Stir with ice:

2 oz calvados

0.5 oz St. Elizabeth 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.

Rotterdam Sour

(Lee Edwards, Atlanta, GA)

Shake with ice:

2 oz Old Duff Genever

1 oz simple syrup

1 oz lemon juice

Fine strain over ice in double rocks glass.

Float 0.5 oz Byrrh Grand Quinquina.

Roussillon 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.

Saint-Cyprien

Build in large pitcher over ice:

25 oz Byrrh Grand Quinquina (750 ml bottle)

12 oz passion fruit juice

2.5 oz lemon juice

12 oz club soda

Garnish with lemon peels, sliced strawberry, and fresh mint.

Sounds the Same

Build in a tulip glass:

3 oz Byrrh Grand Quinquina

4 oz Gose-style sour beer

Garnish with an orange peel.

The Starry Night Batch

(Attribution: Kate Bolton, Americano, Portland, Oregon)

Combine in a container:

6 oz Cocchi Vermouth di Torino ‘Storico’

6 oz Byrrh

4 strawberries, sliced

0.5 orange, sliced

1 vanilla bean, split

1 tbsp cocoa nib

Infuse from 2 to 24 hours.

Strain.

Sud Sud Est

Shake with ice:

1.5 oz cognac

1 oz Byrrh Grand Quinquina

0.5 oz simple syrup

Strain into a coupe.

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

(variation of the Philomel from the Savoy Cocktail Book)

Shake with ice:

1.25 oz Matifoc Rancio Sec

0.5 oz Smith & Cross Traditional Jamaica Rum

0.5 oz Bonal Gentiane-Quina

1 barspoon Byrrh Grand Quinquina

0.75 oz orange juice

Strain into a coupe.

Garnish with freshly-ground black pepper.

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

(Heather Mojer, Cambridge MA)

Stir with ice:

1 oz Armagnac

1 oz mezcal

1 oz Byrrh Grand Quinquina

0.25 oz Benedictine

1 pinch of salt

Rinse a cocktail or double rocks glass with absinthe or pastis.

Strain into the glass over a large ice cube.

No garnish.

Violet Negroni

Stir with ice:

1 oz Hayman's London Dry Gin

1 oz Byrrh Grand Quinquina

1 oz Salers Gentian Apéritif

Strain into a double rocks glass filled with ice.

Garnish with a lemon peel.

Walk the Lido

Build in large pitcher over ice:

25 oz Byrrh Grand Quinquina (750 ml bottle)

2.5 oz simple syrup

2.5 oz lemon juice

2.5 oz grapefruit juice

15 oz club soda

Garnish with lemon peels, strawberries and mint.