Byrrh is a French apéritif created in 1866, made from red wine, mistelle, and quinine. Traditionally served as an apéritif, it typically has a strength similar to wine.
History
Developed by brothers Pallade and Simon Violet from Thuir, France, Byrrh was initially marketed as a health drink to avoid competition with local apéritif producers. It was sold in pharmacies before becoming popular as an apéritif in the early 20th century. The drink declined during World War II and went out of fashion, though it was acquired by Pernod-Ricard in 1977 and continues to be produced in Thuir.
How it is made
Byrrh is made by blending dry wines with mistelle and quinine. This combination creates an aromatised wine with distinctive bitter-sweet characteristics. The production still takes place at the Pernod-Ricard facility in Thuir, which includes parts designed by Gustave Eiffel.
How it is served
Byrrh is typically served as an apéritif before meals. It can be enjoyed neat or used in cocktails. On this site, you can find it in the Brown Bomber (Julien Escot Variation) and Double Grape cocktails.