Name: Thuir Sour
Total time: 2 min
Cuisine: Cocktail
Ingredients: 30 ml Byrrh; 15 ml Apricot liqueur; 22.5 ml Lemon juice; 10 ml Sugar syrup (2:1); 15 ml Egg white (pasteurised); 22.5 ml Chilled water

Thuir Sour
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Serve in a Coupe glass

Ingredients:
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

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of orange zest twist.
SHAKE all ingredients with ice and strain back into shaker.
DRY SHAKE (without ice).
FINE STRAIN into chilled glass.
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.

More cocktails by Stuart Bale

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.