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Réveillon

Christmas and Thanksgiving · Short and stirred · Spirit-forward

3.9 20 ratings

Ingredients

1 1/2 oz Calvados apple brandy
1/2 oz Pear liqueur
1/4 oz Pimento dram
1/4 oz Vermouth amaro (Pun.)
4 drop Abbott's bitters

How to make

Serve in a old-fashioned glass

Prepare

  1. 1 Select and pre-chill an OLD-FASHIONED GLASS.
  2. 2 Prepare garnish of cinnamon stick.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 STRAIN into ice-filled glass.

Garnish

  1. 5 Garnish with cinnamon stick.

Flavour profile

25.9% alc./vol. · 1.4 standard drinks · 185 calories

History

Bittersweet and spicy with underlying warming apple spirit. Originally designed to be served straight-up, it is better suited served on the rocks, preferably over block ice.

This drink is adapted from a creation by Chuck Taggart, a Los Angeles-based New Orleanian cocktail enthusiast and disc jockey who runs GumboPages.com. Chuck Taggart reports that after tasting the drink for the first time at a Christmas party in 2005, Ted "Dr Cocktail" Haigh remarked, "Oh, this is delightful!" and added, "It's like sucking on Santa!" A réveillon, in French and Portuguese, refers to an extended meal, often accompanied by a gathering, held on the evenings before Christmas Day and New Year's Day. Much like Americans may celebrate St Patrick's Day with more fervor than the Irish, the Réveillon is particularly observed in New Orleans, possibly due to the city's strong French heritage or simply as a fine occasion for a party. The term Réveillon derives from the French word 'réveil,' meaning 'waking' (or 'alarm clock,' according to Google Translate). The name likely refers to the expectation that any enjoyable celebration should extend into the early morning hours.

Created by Chuck Taggart