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Byculla

Name: Byculla
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Fino sherry; 30 ml Tawny port; 20 ml Orange Curaçao; 20 ml Ginger liqueur

Difford’s Guide

Discerning Drinkers (21)

Measurements in:

Serves:

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Ingredients
1 fl oz	Lustau Jarana Fino Sherry
1 fl oz	Cockburn's Tawny Eyes Tawny Port
2/3 fl oz	Ferrand Dry Curaçao liqueur
2/3 fl oz	Ginger liqueur

How to make

Glassware

Serve in a Coupe glass

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of skewered crystallised ginger.

Method

STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish

Garnish with skewered crystallised ginger.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

1.3 standard drinks
18.27% alc./vol. (36.54° proof)
18.3 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Fino sherry, Tawny port — Sulphur Dioxide/Sulphites

History

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book, believed to be named after a neighbourhood in South Mumbai, India.

BYCULLA COCKTAIL.
1 Liqueur Glass Ginger
1 Liqueur Glass Curaçao.
1 Liqueur Glass Port.
1 Liqueur Glass Sherry.
Shake well and strain into cocktail glass.
Harry Craddock, The Savoy Cocktail Book, 1930

Review

Vinious orange with warming ginger spice.

Cockburn's Tawny Eyes Port 750ml - makes 25 cocktails
$31.99 $1.28 per cocktail Cockburn's Tawny Eyes Port image

Ferrand Dry Curacao 750ml - makes 37 cocktails
$34.99 $0.95 per cocktail Ferrand Dry Curacao image

Giffard Ginger of the Indies 750ml - makes 37 cocktails
$37.99 $1.03 per cocktail Giffard Ginger of the Indies image

$3.26 per cocktail*

Makes a minimum of 25 cocktails.
Shipping and applicable tax calculated at checkout.

Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

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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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Comments & Discussion

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Simon Difford Verified User Premium Member 1y

I’ve revisited and changed our Byculla recipe. The previous recipe: 45ml (1½oz) fino sherry, 45ml (1½oz) tawny port, 20ml (⅔oz) cognac orange liqueur and 7.5ml (¼oz) ginger liqueur.

Colin Cook 1y

Nice to way to use up some Taylor’s 20yo and fino sherry I had on hand.

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