Thuir Sour

Difford's Guide

Ingredients

Barware

Coupe glass
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

There are approximately 108 calories in one serving of Thuir Sour.

Bartender

Thuir Sour image

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
12 fl oz Giffard Abricot du Roussillon
34 fl oz Freshly squeezed lemon juice
13 fl oz Giffard Sugar Cane Syrup
12 fl oz Pasteurised egg white
34 fl oz Chilled water (omit if using wet ice)
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Our comment:

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.

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