Byrrh

This spicey wine-based aperitif is fine by itself, over ice, and a nice alternative to higher-proof drinks before a meal. But this formerly obscure French concoction is also enjoying a resurgence in craft cocktails.

Somehow an original cocktail from a site called Kindred Cocktails looked more convincing to me than some of the standard recipes for a Byrrh cocktail. This one, called Byrrhlesque, and attributed to Ron Rovner in Portland, Maine, calls for 1-1/2 ounces bourbon (I used Woodford Reserve), 3/4-ounce Carpano Antica vermouth, 3/4-ounce Byrrh, 1 barspoon Luxardo maraschino, and 2 dashes orange bitters, mixed in a shaker over ice, and strained into a glass with ice.

The drink was smooth, balanced, complex with notes of spice from all three liquors -- a real treat! It seemed to address some of the issues with classic Byrrh cocktails, which tend to use dry vermouth, with complaints of the whiskey overpowering the subtlety of the Byrrh (though clearly the choice of bourbon or rye will make a difference).

A real keeper!