1 oz Mezcal
1 oz Byrrh (My original recipe just calls for "Quinquina", but this is what I used first. See notes)
1⁄4 oz Crème de Cacao
1 twst Lemon peel (As garnish)

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.


The original Marliave's Cocktail was vague as to the quinquina; I left it that way too, but Byrrh works great with mezcal and cacao which is what I used at home. At work, I opted for L.N. Mattei's Cap Corse Quinquina Rouge.


After making Marliave's Cocktail from 1906 Louis' Mixed Drinks (and a sweet vermouth version called Aime), I tinkered with the gin-Maraschino-orange bitters formula to create a drink named after another local institution -- Burdick's choclatier, and mezcal-cacao-Peychaud's offered up an equally elegant tipple.

Cocktail summary
Picture of Burdick's Cocktail
FRY 2018
Posted by yarm on 3/08/2020
Created by
Frederic Yarm, Nahita, Boston, MA
Is the
author's original creation
Not yet rated
4 stars
(5 ratings)
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Spur of the Moment — Blanco tequila, Mezcal, Aromatized wine, Dry vermouth, Lemon bitters
  • Pale Heart — Mezcal, Aromatized wine, Manzanilla sherry, Orange bitters, Orange peel
  • Eight States — Bianco Vermouth, Aromatized wine, Mezcal, Aloe vera liqueur