Judgement of Paris

Paul MacDonald, Friday Saturday Sunday | Philadelphia

Paul MacDonald, of Philadelphia’s Friday Saturday Sunday, uses the tropical tradition of floating bitters to create a drink with a “temperate-zone tiki” vibe. His calvados swizzle, the Judgement of Paris, blends the French apple brandy with Cocchi di Torino, lemon and rich Demerara syrup, topped with a generous dose of Angostura bitters and garnished with a cilantro sprig.

Ingredients

Serving: 1

  • 1 1/2 ounces calvados, preferably Lelouvier
  • 1 1/2 ounces calvados, preferably Lelouvier
  • 3/4 ounce sweet vermouth, preferably Cocchi Vermouth di Torino
  • 3/4 ounce sweet vermouth, preferably Cocchi Vermouth di Torino
  • 3/4 ounce lemon juice
  • 3/4 ounce lemon juice
  • 1/2 ounce rich Demerara syrup (2:1 Demerara sugar:water)
  • 1/2 ounce rich Demerara syrup (2:1 Demerara sugar:water)
  • Angostura bitters, to top
  • Angostura bitters, to top

Garnish: cilantro sprig

Directions
  1. Combine all but the bitters in a snifter.
  2. Fill with pellet ice and swizzle.
  3. Top with a generous dose of Angostura bitters.
  4. Garnish with a sprig of cilantro.

Tagged: calvados, swizzle

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