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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 Originally made with Carpano Antica but Dubonnet Rouge and Punt E Mes have been used with excellent results.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)

  • 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

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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