Cocktail Recipe: The Lewis by Rebekah Peppler
We’re getting in the holiday spirit (quite literally) with The Lewis cocktail crafted for All Sorts Of by the one and only Rebekah Peppler! It’s her take on a Negroni, in which the gin is replaced with smoky mezcal and balanced with dry vermouth and refreshing notes of citrus. Stirred up in the festive Golden Cocktail Set, this low-fuss drink is the perfect pairing for your holiday cocktail hour and beyond. Cheers!
The Lewis
1½ ounces mezcal
¾ ounce blanc vermouth
¾ ounce dry vermouth
¼ to ½ ounce elderflower liqueur
2 dashes orange bitters
Pinch smoked or regular flaky sea salt
2 grapefruit peels, divided
1 lime peel
In a mixing glass, combine the mezcal, blanc and dry vermouth, elderflower liqueur, orange
bitters, and salt.
Hold one of the grapefruit peels by its long edges, skin facing down into the mixing glass. Pinch
the peel to express the citrus oils in. Repeat with the lime peel.
Add ice, and stir until very well chilled. Strain into an ice-filled lowball glasses. Express the
remaining grapefruit peel, skin facing down, into the glass and serve.
SHOPPE REBEKAH’S BAR CART ESSENTIALS
Golden Cocktail Set
$130
OXO Good Grips Y-Peeler
10.95
White Stone Round Tray
$58
Onyx Ice Cube Tray
36.99
Traveler's Notebook
$36
Tapered Recycled Glassware
$12
Meehan's Bartender Manual
$40
Cleaning Cloth
$12
Spanish Wine Glass
$10
Amber Leather Coasters S/4
$45
Brass Coaster Set
$54
MEET REBEKAH PEPPLER
Rebekah Peppler is a Los Angeles- and Paris-based writer and food stylist. Her book, APÉRITIF: Cocktail Hour the French Way was published by Clarkson Potter in October 2018 and is a 2019 James Beard Foundation nominee. À Table, her latest, was published with Chronicle in April 2021.
Her clients include The New York Times, Vanity Fair, The Los Angeles Times, Bon Appetit, Food & Wine, Saveur, Food Network and multiple cookbooks. She is also the author of Honey, a Short Stack Edition.
When she’s not working, you can find Rebekah cooking, eating, and drinking with friends in the 18th arrondissement. Her French is mostly not good, but she’ll try.
Want more? Read our Boss Files interview with Rebekah Peppler and and inside look her book, À Table: Recipes for Cooking and Eating the French Way!
