Serve in a Coupe glass
1 oz | Byrrh Grand Quinquina |
1⁄2 oz | Luxardo Apricot Albicocca Liqueur |
3⁄4 oz | Lemon juice (freshly squeezed) |
1⁄3 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
1⁄2 oz | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
3⁄4 oz | Chilled water omit if using wet ice |
Recipe contains the following allergens:
Perfectly balanced sweet and sour apricot with faint red wine notes.
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.
One serving of Thuir Sour contains 109 calories
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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