I love a good beer and I love Byrrh (also pronounced 'beer') – a marriage made in Bermondsey. Best served as an aperitif cocktail.
A refreshing aperitif 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
This very serious Negroni has great depth of flavour with mocha coffee and bitter gentian.
Beer has never tasted so complex - sweet aperitif, dry hoppy IPA beer, bready jenever and cleansing vodka.
This cocktail sits somewhere in the East River between a Manhattan and a Brooklyn with some Thames Estuary thrown in.
Canadian blended whisky provides the backbone over which layers of complex French aromatised wine are layered.
The botanicals in gin combine brilliantly with Byrrh to create a cocktail that works as well as an aperitif as it does a digestif.
A fruity bittersweet aperitif with orchard fruit, citrus and bittersweet gentian sipped through a sarsaparilla-like layer of Peychaud's Bitters.
Dry and aromatic, the combination of Byrrh and armagnac reveals interesting favours of dried apricot and chocolate.
The aromatics of the distilled wine of pisco combine harmoniously with the aromatised wine’s sweet grapey notes.
Adapted from a recipe created in 2015 by Ben Campbell at the Alchemist, Manchester, England.
Aromatised wine plays a lead role in this cognac charged aperitif.
Cognac and aromatised wine lifted with a splash of absinthe. Complex and refreshing.
Adapted from a recipe created in 2015 by Miran Chauhan at Bon Vivant, Edinburgh, Scotland.
His aperitif-style cocktail has subtle smoky peatiness with herbal complexity provided by Bénédictine and Byrrh.
Reminiscent of a Mexican Blood & Sand, refreshing and complex.
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.
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