First Salute

Abigail Gullo, Compère Lapin | New Orleans

first salute cocktail

Early in Gullo’s career, Toby Cecchini challenged her to create a good drink with three ingredients or less. “I had recently become fascinated with Tiki and all things Beachbum Berry and was reading about Don’s Mix,” Gullo says of the inspiration behind her Daiquiri riff. In addition to the expected rum and lime, Gullo adds her house-made grapefruit oleo saccharum, which is spiked with cinnamon and star anise.

“Toby thinks I cheated by putting more ingredients in the syrup,” Gullo recalls. Nonetheless, the drink was a hit with St. John Frizell and landed a spot on the Fort Defiance menu during her tenure there.


Serving: 1

  • 2 ounces rum, preferably St. Lucian
  • 2 ounces rum, preferably St. Lucian
  • 1 ounce lime juice
  • 1 ounce lime juice
  • 3/4 ounce Abby's Mix (see Editor's Note)
  • 3/4 ounce Abby's Mix (see Editor's Note)

  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a chilled coupe or cocktail glass.
Editor's Note

Abby's Mix:
2 grapefruit peels
2 cups sugar
4 cinnamon sticks
8 star anise pods
1 cup hot water

Muddle the grapefruit peels in the sugar and let sit for at least an hour. Add the cinnamon sticks, star anise pods and hot water. Stir until the sugar is dissolved and let sit another 10 minutes. Remove the grapefruit peels and let cool. Cover and refrigerate. Keeps for one month.

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