| 1 fl oz | Dubonnet, Byrrh etc. rouge light 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 | Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer |
| 3⁄4 fl oz | Chilled water/mineral water (omit if using wet ice) |
Serve in a Coupe glass
One serving of Thuir Sour contains 99 calories
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.
Perfectly balanced sweet and sour apricot with faint red wine notes.
Makes a minimum of 25 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
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