Easy Street

Chad Larson, Williams & Graham | Denver

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 that’s refreshing without being overly sweet.


Serving: 1

  • 1 1/2 ounces gin, preferably Woody Creek
  • 3/4 ounce Byrrh
  • 3/4 ounce lemon juice
  • 1/2 ounce simple syrup
  • 4 dashes Peychaud's bitters
  • 1/2 ounce port, preferably Sandeman
  • 1 blackberry
  • 1/2 strawberry

Garnish: skewered blackberry and 1/2 strawberry, mint sprig and a short straw

  1. In a mixing tin, muddle the berries and add in the gin, Byrrh, lemon juice and simple syrup.
  2. Add ice and shake until chilled and diluted.
  3. Strain into a double Old-Fashioned glass and add pebble ice or cracked ice.
  4. Dash the Peychaud's bitters over the ice and top with the port.
  5. Garnish with a mint sprig, a skewer of a blackberry and a half strawberry and a short straw.