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