From Vancouver’s Au Comptoir restaurant comes an enchanting sweet-yet-tart libation that’ll whisk you away to the City of Light with every sip. A riff on the classic sour cocktail, the Paris Sour is a delightful drink featuring a mélange of apple brandy, amaretto, fresh apricot and a squeeze of lemon, all topped off with a red wine float to create a gradient red-and-orange hue reminiscent of a Parisian sunset.
2 oz of Calvados
1 oz of fresh lemon juice
splash of Amaretto
1 oz apricot syrup (recipe below)
1 oz egg white
Full-bodied red wine to finish
1. For the apricot syrup, combine 1 cup of water, 1 cup of sugar and 3 quartered fresh apricots (pitted ) in a small sauce pan . Simmer over low heat for 20 minutes, then strain and cool before use.
2. Combine all cocktail ingredients in a cocktail shaker with ice. Strain to remove the ice and they dry shake to make a nice frothy form. 3. Strain into a rock glass with a big ice cube and top with a float of a full-bodied red wine.
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