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Zak Kittle gives thanks to an age-old aromatic spirit.

“Byrrh is a fortified wine that’s been produced in France since the late 19th century. It’s made with herbs, botanicals, and cinchona bark, and it has this clean and refreshing tonic flavor. Pairing it with cognac, which is a type of brandy, adds richness and depth. The lemon juice lends enough acidity to carry the Byrrh, and the peel brightens up everything. I serve it in a snifter; that way, all the wonderful aromas come through on the nose. This cocktail has some of the flavors—like clove and cranberry—that you might associate with November. It also works really well as a before- or after-dinner drink, making it a great option for Thanksgiving.”

Who Zak Kittle, bartender

Where Ollie Irene, in Birmingham, Alabama



1½ ounces Byrrh Grand Quinquina 

1½ ounces Remy Martin VSOP cognac

¾ ounce lemon juice

2-3 dashes Angostura bitters

lemon peel



1. Pour Byrrh, cognac, lemon juice, and bitters into a mixing glass.

2. Add ice, stir generously, then strain into a snifter. Garnish with a lemon peel.


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