Thuir Sour

Difford’s Guide
Discerning Drinkers (10 ratings)

Serve in a Coupe glass

Ingredients:
1 oz Byrrh Grand Quinquina
12 oz Luxardo Apricot Albicocca Liqueur
34 oz Lemon juice (freshly squeezed)
13 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
12 oz Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer
34 oz Chilled water omit if using wet ice
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of orange zest twist.
  3. SHAKE all ingredients with ice and strain back into shaker.
  4. DRY SHAKE (without ice).
  5. FINE STRAIN into chilled glass.
  6. EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

  • Egg white (pasteurised) - Eggs

Review:

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

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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.

Nutrition:

One serving of Thuir Sour contains 109 calories

Alcohol content:

  • 0.5 standard drinks
  • 6.33% alc./vol. (6.33° proof)
  • 7.3 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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Loïc Pierre’s Avatar Loïc Pierre
1st November 2024 at 22:37
Quite good and original, maybe it would be nice to try it with less sugar and something stronger, for instance a little bit of angostura?..
Simon Sedgley’s Avatar Simon Sedgley
17th February at 06:22
Yes, we add a gentle dash of Angostura...and 10ml Cognac, just to stiffen its spine a bit. A lovely and subtle sour that rewards sipping patiently.
30th June 2023 at 00:26
too sweet...