Lemon juice, a squeeze of freshness. Simple syrup, a touch of sweetness.

The bitter taste of history, distilled into a potent cocktail ingredient.

Byrrh Grand Quinquina is featured prominently in the Harry Craddock’s book.

The Origins of Byrrh Grand Quinquina

Byrrh Grand Quinquina is a type of aromatised wine that originated in the 19th century. The name “Byrrh” is derived from the Peruvian bark of the cinchona tree, which is the source of quinine. Quinine is a natural antimalarial compound that has been used for centuries to treat malaria. The use of quinine in the production of Byrrh Grand Quinquina dates back to the 19th century, when it was used to create a bitter flavor profile.

The Ingredients and Production Process

Byrrh Grand Quinquina is made with a combination of chichona bark, quinine, and other botanicals. The exact recipe is not publicly available, but it is believed to include a blend of herbs and spices that are steeped in a neutral grape spirit. The resulting liquid is then filtered and aged to create a complex and bitter flavor profile.

Byrrh Grand Quinquina is a type of fortified wine that originated in France. It is a blend of 15 different herbs and botanicals, including gentian, rhubarb, and orange peel. The unique flavor profile of Byrrh Grand Quinquina is characterized by its bitter and slightly sweet notes, making it a popular choice for cocktails.

The Origins of Byrrh Grand Quinquina

Byrrh Grand Quinquina has its roots in the 19th century, when French apothecaries began experimenting with herbal remedies. The name “Byrrh” is derived from the Greek word “byrrhos,” meaning “bitter,” which refers to the dominant flavor component of the wine. The unique blend of herbs and botanicals was designed to create a medicinal tonic that could aid in digestion and relieve symptoms of indigestion.

The Ingredients of Byrrh Grand Quinquina