Byrrh Cocktail

1 1⁄2 oz Byrrh
1 oz Cognac
1⁄4 oz Kirschwasser
Instructions

Shake, strain, up.

Cocktail summary
Created by
Frank Meier, The Artistry of Mixing Drinks.
Year
1936
Is an
authentic recipe
Reference

http://projects.washingtonpost.com/recipes/2012/06/20/byrrh-cocktail/

Curator
Not yet rated
Average
3.5 stars
(4 ratings)
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From other users
  • Also shook and served on rocks. Grape, red velvet, cherry, Tootsie Roll.
  • Great spring cocktail. Simple, tasty. I used eau de vie. I stirred and served low on a couple of big cubes.
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Comments

The name should probably be modified to show this as the Byrrh Cocktail (1936 Artistry of Mixing Drinks) or similar. Kirchwasser is an unusual choice for cocktails with this name. The older Savoy version is equal parts Canadian Club Whisky, Byrrh, and French Vermouth. Another 1936 version in Gran Manuel de Cocktails uses equal parts scotch, Byrrh, and Cinzano sweet vermouth. It doesn't appear that this had coalesced into any single recipe by 1936. I haven't researched further to find earlier drinks or other variants with the same name.