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Byrrh Grand Quinquina
RECIPES
Affaire de Familie
Stir with ice:
2 dash maraschino liqueur
2 dash orange bitters
Strain into a coupe.
Garnish with lemon peel.
Aper-resso Martini
(Damon Roseberry)
Shake with ice:
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
0.25 oz simple syrup
2 dash 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 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:
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
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:
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
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
(Savoy Cocktail Book.)
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
(John Wabeck, Poulet Bleu and DeShantz, Pittsburgh)
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
(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 cranberry liqueur
Add club soda.
Stir to combine.
Garnish with lemon wheels.
The Grand Leopold
(Alex O’Keefe, 21C Museum Hotel, Bentonville, Arkansas)
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’
(Del Pedro, Tooker Alley, Brooklyn)
1.75 oz bourbon
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
(Joseph Akhavan, Mabel, Paris)
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
(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
Strain into a coupe.
Garnish with lemon peel.
The Prime Directive no. 2
Stir with ice:
1 oz Dolin Dry Vermouth de Chambéry
Strain into a coupe.
Garnish with a lemon twist (discard the peel).
The Privateer
(Mattias Hagglund, Elements Restaurant, 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.
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.
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
(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 bar spoon Byrrh Grand Quinquina
0.75 oz orange juice
Strain into a coupe.
Garnish with freshly-ground black pepper.
Trudeau
Stir with ice:
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, Cafe du Pays, Cambridge MA)
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 Byrrh
1 oz Salers
Strain into a double rocks glass filled with ice. Garnish: lemon peel
Walk the Lido
Build in large pitcher over ice:
25 oz Byrrh (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.