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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.
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:
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
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:
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:
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.
Donna Brutta
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
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
1/2 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
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
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
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
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 Byrrh Grand Quinquina
1.5 oz Rivesaltes dessert wine
2 dashes orange bitters
3 oz club soda
Garnish with an orange peel.
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.
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:
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 Byrrh
1 oz Salers
Strain into a double rocks glass filled with ice. Garnish: lemon peel