Réveillon
Saved by 51 People
About this Cocktail

Original cocktail by Chuck Taggart. Inspired by New Orleans' Christmas tradition and wintery flavors. Originally made with Carpano Antica but Dubonnet Rouge and Punt E Mes have been used with excellent results. Use the aromatic bitters of your choice but I recommend one forward with cinnamon and clove. Although it was intended to be a stirred cocktail some bartenders have shaken it to produce a snowy froth on the surface for presentation. (Pronounced REV-vay-on)

Ingredients:
  • 2 ounces Calvados (or Laird's bonded apple brandy)
  • 1/2 ounce pear eau-de-vie
  • 1/2 ounce pimento/allspice dram
  • 1/4 ounce Carpano Antica
  • 1 dash aromatic bitters (Fee's Whiskey Barrel-Aged or Miracle Mile Forbidden Bitters)
  • Star anise pod
Preparation:

Combine with ice and stir, strain and garnish with a star anise pod (a cinnamon stick would also do nicely). Enjoy in a warm bar or living room.

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