"Once a staple in any self-respecting French bar, Byrrh [pronounced beer] has become increasingly difficult to source here in the United States. For those who have never enjoyed this 19th century delicacy, it can be thought of as sharing much in common with Dubonnet and Lillet Rouge. A list of secret botanicals and spices are artfully mixed with the quinquina bark from South America before being blended with mistelle. Aged in oak, the final product offers up plummy and bitter notes along with an abundance of sweet and savory spices. Enjoy it unadulterated on ice with a twist of orange peel or flash back to Paris during the height of the art deco period when Frank Meier of the famed Ritz Bar made this cocktail into the wee hours of morning."