Byrrh-nin' Down The House Recipe

Optional sugar rim

If you prefer a slightly candied rim, rub a lemon wedge around the glass lip, then dip the rim in a shallow plate of fine-grain sugar. Set glass aside to dry while you mix.

Chill a rocks or coupe glass in the freezer or fill it with ice water to cool while you prepare the cocktail.

Add the Byrrh (2 oz), gin (0.75 oz), elderflower liqueur (0.5 oz), fresh lemon juice (0.75 oz), simple syrup (0.25 oz), and orange bitters (2 dashes) into a cocktail shaker.

If using egg white for a silky, refined texture, add 1/2 egg white to the shaker now.

Dry shake (no ice) vigorously for 15–20 seconds if egg white is used. This emulsifies the white and builds foam. If not using egg white, skip the dry shake and proceed to the next step.

Add ice (about 1 cup) to the shaker, then shake hard for 12–15 seconds until the shaker exterior becomes very cold and properly diluted.

Discard ice or water from the chilled glass. Double-strain the cocktail into the chilled glass using a Hawthorne strainer and a fine-mesh strainer to remove ice shards and any egg white solids.

Garnish with a lemon twist expressed over the drink (pinch the twist over the surface to release oils) and place it on the rim. Optionally float a thin grapefruit slice for added aromatics and a bright visual note.

Serve immediately. The cocktail is bright, tart, and refined — sip and enjoy.