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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 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
1 oz Byrrh Grand Quinquina
0.25 oz simple syrup
2 dash orange bitters
Strain into a coupe.
Garnish with lemon peel.

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

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:
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
0.25 oz 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:
3 oz Byrrh Grand Quinquina
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
¾ tsp 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

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
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 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
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 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 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.