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:
Easy Street
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.
- story: Chloe Frechette
- photo: Lizzie Munro
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:
Daiquiri Al Pastor
A pork fat-washed take on the classic daiquiri inspired by tacos al pastor.
- story: Chloe Frechette
- photo:
Snap Pea
A bitter, herbaceous aperitif brightened with spring pea pods.
- story: Tatiana Bautista
- photo: