Byrrh OrangeServes 1: Byrrh is pronounced “beer” or “bee-air” and makes for plenty of fun miscommunications distinguishing between the rich, mildly sweet fortified red wine and its brewed homophone. But similarity of sound is where the likeness stops. The spiced apéritif— based on the red wines of Roussillon—toes the line between fruitiness and bitterness. Its backbone is similar to a port, with plenty of dark dried-fruit flavors (raisins, figs, and prunes) along with a lingering orange aroma. The combination of vermouth, orange liqueur, and orange bitters with the Byrrh lifts its citrus undertones and allows the liqueur to shine.
1½ ounces dry vermouth
¾ ounce Byrrh
½ ounce orange liqueur (such as Dry Curaçao or Grand Marnier)
2 dashes orange bitters
- In a mixing glass or shaker filled with ice, combine the dry vermouth, Byrrh, orange liqueur, and orange bitters.
- Use a cocktail stirrer to stir for 15 seconds, until the cocktail is very cold.
- Strain into an ice-filled lowball glass. Add the orange peel.