1 month ago
Chad Larson, Williams & Graham | Denver
photo: LIZZIE MUNRO
Chad Larson of Denver’s William’s and Graham mixes Byrrh with gin, lemon, port and muddled berries for a summer-ready riff on the cobbler that’s refreshing without being overly sweet.
1 1/2 ounces gin, preferably Woody Creek
3/4 ounce Byrrh
3/4 ounce lemon juice
1/2 ounce simple syrup
4 dashes Peychaud's bitters
1/2 ounce port, preferably Sandeman
Garnish: skewered blackberry and 1/2 strawberry, mint sprig and a short straw
In a mixing tin, muddle the berries and add in the gin, Byrrh, lemon juice and simple syrup.
Add ice and shake until chilled and diluted.
Strain into a double Old-Fashioned glass and add pebble ice or cracked ice.
Dash the Peychaud's bitters over the ice and top with the port.
Garnish with a mint sprig, a skewer of a blackberry and a half strawberry and a short straw.
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