Anyone driving through France will have seen these old painted adverts for Byrrh, they were as common as the ones for Dubonnet, and St Raphael.
Not many of these lovely old painted signs still exist, and I have always wondered what exactly it was. I knew it was an apéritif, but of what ilk I had no idea. So, yesterday I bought a bottle.
Byrrh is a 'vermouth' made from red wine, aromatics, and essentially; Quinine. Now owned by the Pernod-Ricard group it is known as a 'tonic wine'; also as a good hangover cure (presumably as long as the hangover was not due to over indulgence of Byrrh).
Like most people we have an interesting array of apéritif wines in our collection. Some are rarely sampled, but this one I think will go quite quickly.
A bit sweet for my own personal taste, but delicious even so. A perfect combination of aged wine, spices, and the oakiness of old barrels. The perfect cold Summer apéritif.
I hadn't heard of Byrrh but used to drink Dubonnet. I haven't drunk it (or seen it) for years. Could be too sweet for me nowadays. I just googled it and could not find it in stock locally but found it in Auckland.
ReplyDeleteByrrh is very similar to Dubonnet, but with a slightly more 'herby' flavour.
DeleteI love a gin and "it" myself, the "it" being Italian red vermouth.
ReplyDeleteI shall look out for Byrrh when next in France!
Lady Magnon enjoys the occasional gin-n-tonic (ahem), and has a liking for some of the new wave of 'boutique gins'. Lots of them about these days.
DeleteI must give this a try, but first to find a place selling it ... G&T weather is just around the corner in these parts & I thought I might try making my own tonic this summer. The (surprisingly expensive) cinchona bark has been sitting on my kitchen counter waiting for me to get the recipe going, thanks for the mental nudge!
ReplyDeleteI had no idea you could make your own tonic; I shall inform Lady Magnon.
DeleteIf I survive the experiment, I'll send a link to the recipe.
DeleteThanks.
DeleteLove the name - that;s enought to tempt me.
ReplyDeleteIt is nice; isn't it. It 'writes' well.
DeletePerhaps it might do as the second ingredient of a Kir or Kir Royale. In my lexdystic way I have always read the name as Brrh, or whatever - the sound of 'it's cold'.
ReplyDeleteEven with a splash of tonic would be nice in summer.
DeleteIt might be more palatable with tonic? It would take the sweetness away!
ReplyDeleteSacrilege!
DeleteI've just suggested that above... for teetotalers.
DeleteGold, frankincense and byrrh.
ReplyDeleteProbably more useful than the Myrrh.
DeleteI looked this up and it is available here in US for about $18 + tax, which is not too bad.
ReplyDeleteI'm afraid I didn't look at the price here, I just grabbed it from the shelf.
DeleteI can't recall ever having seen Byrrh and have certainly never tried it. On the occasions that I have drunk Vermouth it has been dry Vermouth. You've made me wonder if I have any lurking in my drinks cabinet. I must remember to look when I get home.
ReplyDeleteLook right at the very back of your cabinet; that's where you usually find such things
DeleteI reckon I could force myself to drink that if it was chilled.
ReplyDeleteWhat are you doing now, with wine at £100 per bottle?
DeleteWe brought a few months' supply back with us!
Deleteit sounds best served chilled.
ReplyDeleteDefinitely; all those drinks are much the same, the cooler the better and probably with a lump of ice.
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