Byculla

Difford’s Guide
Discerning Drinkers (19 ratings)
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    Byculla

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Serve in a Coupe glass

Ingredients:
1 oz Lustau Jarana Fino Sherry
1 oz Cockburn's Tawny Eyes Port
2⁄3 oz Orange Curaçao liqueur
2⁄3 oz Ginger liqueur
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of skewered crystallised ginger.
  3. STIR all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. Garnish with skewered crystallised ginger.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10
More cocktails with similar strength and taste profile

Review:

Vinious orange with warming ginger spice.

View readers' comments

History:

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book, believed to be named after a neighbourhood in South Mumbai, India.

BYCULLA COCKTAIL.
1 Liqueur Glass Ginger
1 Liqueur Glass Curaçao.
1 Liqueur Glass Port.
1 Liqueur Glass Sherry.
Shake well and strain into cocktail glass.

Harry Craddock, The Savoy Cocktail Book, 1930

Alcohol content:

  • 1.3 standard drinks
  • 17.8% alc./vol. (17.8° proof)
  • 17.8 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Simon Difford’s Avatar Simon Difford
24th January at 18:24
I’ve revisited and changed our Byculla recipe. The previous recipe: 45ml (1½oz) fino sherry, 45ml (1½oz) tawny port, 20ml (⅔oz) cognac orange liqueur and 7.5ml (¼oz) ginger liqueur.
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Colin Cook’s Avatar Colin Cook
17th January at 10:43
Nice to way to use up some Taylor’s 20yo and fino sherry I had on hand.
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