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:
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.
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.
Chad Larson of Denver’s William’s and Graham, mixes Byrrh with gin, lemon, port and muddled berries for a summer-ready riff on the cobbler.
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.
A pork fat-washed take on the classic daiquiri inspired by tacos al pastor.
A bitter, herbaceous aperitif brightened with spring pea pods.
A crowd-pleasing combination of ginger beer and St-Germain.
A Southern hemisphere-inspired tiki drink featuring mezcal, ube and falernum.