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Thuir Sour

Thuir Sour

4.2 15 ratings

Favorite

Ingredients

1 oz Red quinquina e.g. Dubonnet, Byrrh
1/2 oz Apricot liqueur
3/4 oz Lemon juice
1/3 oz Sugar syrup 'rich' (2:1)
1/2 oz Egg white (pasteurised)
3/4 oz Chilled water

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of orange zest twist.

Method

  1. 3 SHAKE all ingredients with ice and strain back into shaker.
  2. 4 DRY SHAKE (without ice).
  3. 5 FINE STRAIN into chilled glass.

Garnish

  1. 6 EXPRESS orange zest twist over the cocktail and use as garnish.

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5.7% alc./vol. · 0.5 standard drinks · 99 calories

History

Apricot is balanced sweet and sour with faint red wine.

Adapted from a drink created in 2015 by Stuart Bale of 69 Colebrooke Row, London, during a visit to Thuir in the South of France. Byrrh has been produced there since the 1870s. When Stuart inquired about Thuir's famous products besides Byrrh, locals asserted their apricots were the finest globally. This led to Stuart's use of Byrrh and crème d’apricot in this cocktail.

Created by Stuart Bale