Byrrh It’s Cold Outside
In keeping with the aperitif spirit of Byrrh, Natasha David of New York’s Nitecap uses the fortified wine as a component in her spritz.
- story: Chloe Frechette
- photo:
Ink’s Mezcal Cocktail
In Melina Meza's mezcal cocktail, the spice and fruit notes of Byrrh are enhanced by the smokiness of the mezcal and the earthiness of the beet juice.
- story: Chloe Frechette
- photo:
Tepache Collins
Austin bartender Justin Elliott crafts his own tepache from pineapple and exotic spices, which he then combines with rum, lemon, honey and fresh Thai basil.
- story: Leslie Pariseau
- photo:
Snap Pea
A bitter, herbaceous aperitif brightened with spring pea pods.
- story: Tatiana Bautista
- photo:
Go-To
A crowd-pleasing combination of ginger beer and St-Germain.
- story: Tatiana Bautista
- photo: Daniel Krieger
The Tropic of Cancer
A Southern hemisphere-inspired tiki drink featuring mezcal, ube and falernum.
- story: Tatiana Bautista
- photo: