Stopped at the nearby Binnys here in Chicagoland and bought a small bottle of what's called 'Byrrh':
Like the taste -- it's somewhere between a vermouth and a bitter like Gran Classico or Campari. I've been using it in a cocktail I made up myself:
- 1.5 oz Rye
- 1.5 oz Averna Amaro
- .5 oz byrrh
- .5 oz Cointreau
Sort of an Italian inspired thing -- spicy, with a bitter citrus notes.
Anyway, apart from homemade, on-the-spot creations -- are there any "classic" cocktails that use byrrh? Anyone use it in other cocktails that they especially like? A byrrh Manhattan I'm sure is in the cards sometime soon. Maybe a byrrh Boulevardier/Negroni?