RECIPE

Paris Between The Wars

Matthew Kelly / Supercall

At first glance, this cocktail from Abigail Gullo—head bartender at New Orleans’ Compere Lapin—seems like an unlikely mix of flavors. Campari and scotch and hard cider? But take a sip, and you’ll realize the ingredients were meant for each other. “Paris Between The Wars is a blend of many different elements,” Gullo says. “Smoke, sour, bitter and crisp, refreshing tartness all come together in perfect harmony.” Whip up a big batch as the welcome drink at your next dinner party or turn it into a punch for a festive fall soirée.

FLAVOR PROFILE
Bitter, Sweet, Sour
STRENGTH

INGREDIENTS

  • 1 oz scotch
  • .75 oz Campari
  • .5 oz honey
  • .5 oz Lemon Juice
  • 3 oz apple cider
  • Grapefruit peel

INSTRUCTIONS

Step one

Shake all ingredients, save for the cider and garnish, with ice and strain into a highball filled with fresh ice.

Step two

Top with the dry cider and garnish with a grapefruit peel.

Contributed by Abigail Gullo

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