Each month, we’ll partner with a favorite artist or photographer to bring to life a simple, beautiful moment that pairs perfectly with an Aplós cocktail. So grab a glass and savor the moment.
An open window. Daffodils in the deli again. The heavy, tired old winter coat left on a hook.
Remember not having to put on socks? Remember air-conditioning?
It’s spring, and spring is the Friday of seasons.
Hear the heavy footsteps of winter plodding over to the other side of the hemisphere (too bad for them).
But let’s not get too excited. ’Tis the season of unavoidable clothing errors. First too hot. Then, too cold. An excess of layers when you don’t need them and a cold wilderness of bare skin when you do.
Hurry along then, summer, so we can finally complain about the heat.
Get the Recipe
Daffs in the Deli
An open window. Daffodils in the deli again. The heavy, tired old winter coat left on a hook. Remember not having to put on socks? Remember air-conditioning? It’s spring, and spring is the Friday of seasons. Hear the heavy footsteps of winter plodding over to the other side of the hemisphere (too bad for them). But let’s not get too excited. ’Tis the season of unavoidable clothing errors. First too hot. Then, too cold. An excess of layers when you don’t need them and a cold wilderness of bare skin when you do. Hurry along then, summer, so we can finally complain about the heat.
Ingredients
Aplós Calme
- Calme
2 oz.
Grapefruit juice
½ oz.
Orgeat syrup
½ oz.
Lemon juice
½ oz.
New Orleans bitters
1 large dropper
Instructions
Combine all ingredients in a cocktail shaker. Add ice, shake, and strain. Garnish with fresh fruit.
Recipe crafted by Lynnette Marrero
Photography by Daphné Lejeune
Set by Lea Beyl
Words by Sophie Isherwood
