Name: Thuir Sour
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Byrrh aperitif aromatised wine; 15 ml Apricot (brandy) liqueur; 22.5 ml Lemon juice (freshly squeezed); 10 ml Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix); 15 ml Pasteurised egg white (or aquafaba); 22.5 ml Chilled water (omit if using wet ice)

Serve in a

Coupe glass

Garnish:

Orange zest twist

How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.

1 fl oz	Byrrh Grand Quinquina
1/2 fl oz	Luxardo Apricot Albicocca Liqueur
3/4 fl oz	Lemon juice (freshly squeezed)
1/3 fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
1/2 fl oz	Pasteurised egg white (or aquafaba)
3/4 fl oz	Chilled water (omit if using wet ice)
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Read about cocktail measures and measuring.

Hazardous ingredients

Pasteurised egg white (or aquafaba) is potentially hazardous to those with allergy or intolerance.

View readers' comments

Review:

Perfectly balanced sweet and sour apricot with faint red wine notes.

History:

Adapted from a drink created in 2015 by Stuart Bale of 69 Colebrooke Row, London during a visit to Thuir in the South of France where Byrrh has been made since the 1870s. When Stuart asked what Thuir was famous for, apart from Byrrh, the locals claimed their apricots were the best in the world. Hence Stuart’s use of Byrrh and crème d’apricot in this cocktail.

Alcohol content:

0.6 standard drinks
6.94% alc./vol. (13.88° proof)
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.