30 results found
I love a good beer and I love Byrrh (also pronounced 'beer') – a marriage made in Bermondsey. Best served as an apéritif cocktail.
A refreshing apéritif with a mouth-salivating bitterness. Makes a Spritz seem bland.
Forceful and Manhattan-like in style but with sweet delicate influences from France and Sweden.
Hopefully, it's 'Special'! 'Brew' refers to both the use of Byrrh (pronounced beer) and sake (which is brewed). To be a true 'Martini' a cocktail should
The aromatics of the distilled wine of pisco combine harmoniously with the aromatised wine’s sweet grapey notes.
The botanicals in gin combine brilliantly with Byrrh to create a cocktail that works as well as an apéritif as it does a digestif.
This cocktail sits somewhere in the East River between a Manhattan and a Brooklyn with some Thames Estuary thrown in.
Adapted from a recipe created in 2015 by Miran Chauhan at Bon Vivant, Edinburgh, Scotland.
Bittersweet and boozy with a dry finish. Striking the right degree of dilution is key to the success of this cocktail – stir a little longer than usual
Adapted from a recipe created in 2015 by Lucy Horncastle at Nola Bar, London, England.
Canadian blended whisky provides the backbone over which layers of complex French aromatised wine are layered.
Reminiscent of a Mexican Blood & Sand, refreshing and complex.
Adapted from a recipe created in 2015 by Ben Campbell at the Alchemist in Manchester, England.
Dry and aromatic, the combination of Byrrh and armagnac reveals interesting favours of dried apricot and chocolate.
This spirit-forward cocktail has subtle smoky peatiness with herbal complexity provided by Bénédictine and Byrrh.
Aromatised wine plays a lead role in this cognac-charged apéritif.
To be arranged - In the meantime shake your tangerine with this pleasing earthy tequila and zesty fruity number.
Perfectly balanced sweet and sour apricot with faint red wine notes.
A fruity bittersweet apéritif with orchard fruit, citrus and bittersweet gentian sipped through a sarsaparilla-like layer of Peychaud's Bitters.
Rye whiskey underwrites this delicious digestivo/late-night sipper with waves of delicately bittersweet herbal favours.
Bittersweet with a strong hint of gentian. A great aperitif.
Cognac and aromatised wine lifted with a splash of absinthe. Complex and refreshing.
Beer has never tasted so complex - sweet aperitif, dry hoppy IPA beer, bready jenever and cleansing vodka.
Byrrh combines well with cognac in this variation on the classic Harvard.
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