Byrrh Special Cocktail

Byrrh Special Cocktail

1/2 Byrrh Wine (1 1/2 oz Byrrh 1875 Rare Assemblage)
1/2 Tom Gin (3/4 oz Junipero, 3/4 oz Boomsma Jonge Genever, Dash Simple Syrup)

Stir well and strain into cocktail glass

We’ve had a few defunct ingredients, so far: Hercules, Caperitif, East Indian Punch, Secrestat Bitters… But, for most of those, cocktaildb has had substitution recommendations.

“Tom Gin”, though, is one that has always stumped me.

There is still one made in the US by Boord’s. However, most opinions I’ve read don’t think much of that gin. The surly, and now deceased, barkeep at Aub Zam Zam in San Francisco did insist on making his Martinis with it, and calling for any other gin, got you kicked out the door of that establishment.

I’ve heard the now defunct Tanqueray Malacca was a fairly decent substitution for Tom Gin. Unfortunately, I’ve never run across that gin anywhere.

It’s been suggested to me, by persons who would know, that Junipero, slightly sweetened, isn’t a bad substitution. Of course I can’t leave well enough alone, so, as Old Tom Gin is regarded as the “missing link” between Genever and London Dry Gin, I threw in some Jonge Genever.

A perfectly tasty, and slightly sweet gin cocktail. As far as “special” goes, I’d really have to give the nod to the plain old “Byrrh Cocktail” above as something truly special and unique.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Byrrh Cassis Cocktail

Byrrh Cassis Cocktail

Byrrh Cassis

1 Glass Byrrh (2 oz Byrrh 1875 Rare Assemblage)
1/2 Glass Creme de Cassis (1 oz Brizard Cassis de Bordeaux)

Use medium size glass and fill up with soda water. (Garnish with lemon peel.)

Sorry for the bad picture! I took several, they all looked OK on the back of the camera. Sadly, this one was the best, when examined on the computer.

Kind of sweet; but, perfectly tasty, if you like flavors like Cassis.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Byrrh Cocktail

Byrrh Cocktail

1/3 French Vermouth (1 oz Noilly Prat)
1/3 Canadian Club Whisky (1 oz 40 Creek Barrel Select)
1/3 Byrrh (1 oz Byrrh 1875 Rare Assemblage)

Shake (stir, please) well and strain into cocktail glass

Holy crap, is this good!

It tastes like a high proof, delicious burgundy* wine.

I’ve read descriptions of Byrrh that said it tastes a like Italian Vermouth. It doesn’t, really. It tastes more like a light and not very sweet port.

Of all the cocktails I’ve made so far from the Savoy, this one seems the most dangerous. It doesn’t taste strong at all, it seems like you’re drinking a slightly sweet glass of wine.

*By Burgundy here, I mean a fine wine from the French wine producing region of Burgundy, not the stuff that comes in jugs.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.