Paris Between the Wars

Cider lengthens and sweetens this Scotch and Campari blend from Sobou in New Orleans.

3/4 oz. Campari
3/4 oz. Scotch
1/2 oz. fresh lemon juice
1/2 oz. simple syrup (1:1)
3 oz. dry hard cider, chilled
Tools: shaker, strainer
Glass: flute
Garnish: lemon peel

Shake all ingredients except the cider in a tin with ice until chilled. Strain into a chilled flute. Top with the cider and twist the lemon peel on top before using as a garnish.

Abigail Gullo for Sobou, New Orleans