Haus Alpenz

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.

Auditing Princeton

Stir with ice:

1.5 oz Hayman’s Old Tom Gin

0.25 oz simple syrup

2 dash orange bitters

Strain into a coupe.

Garnish with lemon peel.

Beermüth

Shake with ice:

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 verbena tisane (or other green herb infusion)

Garnish with a mint sprig and a lemon peel.

Betsy Ross

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

Stir with ice:

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:

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

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:

3 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

0.125 oz maraschino liqueur

Strain into a coupe.

Garnish with a flamed orange peel.

Byrrh Special

Shake with ice:

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.

Catalan Kiss

1 oz Cocchi Vermouth di Torino ‘Storico’

1 oz Timbal Vermut de Reus Extra Dry

0.5 oz Byrrh

0.5 oz orange juice

Shake with ice.

Strain into a cocktail glass.

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.

Dasher and Dancer and Daiquiri

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.

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 bourbon

1 oz KRONAN Swedish Punsch

1/2 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 Mazzura

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.

Passa Paloma

Build in a highball glass filled with ice:

1.5 oz blanco tequila

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 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

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 Gentiane Aperitif

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

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 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 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

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 Rivesaltes dessert wine

2 dashes orange bitters

3 oz club soda

Garnish with an orange peel.

Sounds the Same

Build in a tulip glass:

4 oz Gose-style sour beer

Garnish with an orange peel.

(INGREDIENT)

The Starry Night Batch

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

0.5 oz simple syrup

Strain into a coupe.

Tautavel Sunrise

Shake with ice:

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.

Garnish with freshly-ground black pepper.

Trudeau

Stir with ice: