BYRRH QUINQUINA
Pronounced "beer keen-keena." Byrrh Grand Quinquina was first concocted in the late 1800s by French brothers Pallade and Simon Violet as a "hygienic drink" and was sold in pharmacies and taverns alike. Go figure. What we find behind bars and on shelves today is said to be the exact same recipe as the original, its name derived from its main ingredient, a South American bark that serves as a source of quinine. The bark is blended with other plants and botanicals like colombo, cocoa, bitter orange, coffee, and Muscat mistelles, then macerated in small oak barrels to produce a low-proof fruit-forward apéritif. Byrrh Quinquina is generally served on ice with a lemon twist, but also has an epic presence in cocktails.
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